Berry Treasure: Tony Caracci Unearths The Perfect Undiscovered Wines
By Tony Caracci

“What kind of wine should I have with dinner tonight?”

This is one question I hear most from diners. I am Tony Caracci (alias The Wine Guy), restaurant manager at Hudson’s Mill Restaurant & Bar, 5599 Merrick Road, Massapequa, 516-799-5394, www.hudsonmill.com. There is such a vast array of wine choices available these days that customers’ heads are left spinning. Worse, when guests are not knowledgeable about wines, they may wind up feeling intimidated. I try to ease their anxiety while making the selection process a fun and educational one. First, I inquire whether they are seeking a red or white wine. Next, I ask for their preference regarding flavor characteristics. That is, would they prefer a sweet or dry wine? A fruity or and earthy one? Happily, nine out of ten times I am able to select a wine that fits the customers’ tastes and budget.

There are so many of what I call “hidden treasure wines.” These bottles are rich in flavor and complexity but do not require you to go out and spend 50 or 60 dollars for one. I taste wines every day to find best and most unique wines at affordable prices. One of the first things I ask when seeking out new bottles regards the wine’s ready availability at liquor stores or neighboring restaurants. This is a huge determining factor for me to be able to ensure a truly unique experience. If the wine is available to the public by other means, I do not want to offer it at Hudson’s Mill. When my wine selections become popular and move to the shelves of stores, I promptly remove them from the list and seek out a fresh, exciting replacement. Like my wine list, I am always changing and evolving. As in all businesses, you have to stay ahead of the game. My beliefs, and the ever-changing list featuring the newest and hottest wines on the market, are testament to the customers who travel from all over the Island just to come in for a glass of wine. For them, I offer over 55 wines by the glass. The quality and quantity of wines offered by the glass is so important to maintain. Unfortunately, it is common for restaurants to have an excellent list of bottle selections while not affording the same care and options to wines offered by the glass. At Hudson’s Mill we offer both.

I am in touch with the kitchen and know their dishes well so I can create educated pairings for the customer. For example, our Grilled Pork Chop is a beautiful center cut chop with a blackberry barbecue glaze. It pairs deliciously with the 2005 Huntington Petite Sirah from Sonoma. The wine is very rich, with flavors of cherry, vanilla and a hint of spice accompanied by a long, beautiful finish. Another superb dish is our Jumbo Shrimp Tuscano, which is lightly encrusted in cornmeal and sautéed in lemon, garlic and white wine. The perfect complement to this savory dish is the Anselmi San Vincenzo from Veneto, Italy. This beautiful, dry white hosts an unusual blend of grapes; 80% garganega, 15% chardonnay and 5% soave trebbiano. It is pure and crisp on the nose with hints of citrus fruit, pear and hazelnuts. If you are a pinot grigio or chardonnay drinker you will likely love this wine.

The popularity of wine continues to grow and sharing my passion for it is what I do best. My hope and goal is to make selecting a wine for enjoyment less intimidating for the customer. Whatever you decide, just have fun. Don’t be afraid to ask your server about wines available by the glass. I offer daily wine specials just as the chef offers entrée specials. If you do have trouble finding what suits your palate, you can always ask me at www.tonythewineguy.com. I will be happy to help you discover a hidden treasure.