Our By The Glass series sees sommeliers and wine experts share some vinous inspiration for your next pour.
“There’s a wine for everyone at Osteria Mozza in Singapore,” says restaurateur and winemaker Joe Bastianich, who has put together a comprehensive and considered collection of wines at the freshly reopened Nancy Silverton restaurant at Hilton Singapore Orchard.
The list focuses on Italian grapes, with a selection that ranges from the far reaches of the Aosta Valley in the north of the country to Sicilia in the south, and boasts 280 labels with 21 wines by the glass, including Barolo, Brunello and Amarone by Coravin.
Highlights, according to Bastianich, include his own bottles—from Bastianich Wines, comprised of 27 hectares of vineyards in the Colli Orientali de Friuli in Italy—as well as a wide selection of Barolo, Barbaresco, super Tuscans, and Venetian wines. Here, he looks further afield and selects some of his top wines from around the world, from those that made an early impression to those that he wants to savour to the end.
An early (in your career) wine that made you go ‘Wow!’?
The first wines that blew my mind were certainly aged grand classics. Barolo and red Burgundy. As a kid working as a busboy in my parents' restaurant Felidia, the crusty old school sommelier would give me a sip of a 1974 La Rosa Borgogno Barolo or 1969 DRC La Tache and my mind was blown. That was when I realized what fine rare wine really was.
Most memorable pour?
My most memorable sips are 1978 Monfortino Conterno and 1947 Cheval Blanc from double magnum. And a perfect bottle of 1921 Château d'Yquem.
Tipple for a Tuesday?
Dom Pérignon Rosé. Any vintage.
Sun, sea and …?
Amalfi coast, spaghetti clam sauce, and a dewy bottle of Greco or Fiano.
Wine of the moment?
Chave Hermitage Blanc.
What you wish a customer would order (so you can taste it—for taint, of course)?
2001 Conterno Cascina Francia.
What you love to recommend to guests?
I love to sell value-oriented regional indigenous Italian varietal wines with their respective regional foods.
Best from your by-the-glass list?
Of course my own Bastianich Vespa Bianco (sauvignon, chardonnay and picolit). It demonstrates the power and potential of the white blends from Friuli Venezia Giullia.
A special something?
1977 croft port.
Bottle to bring to a dinner party?
I will always bring a magnum of vintage champagne.
What’s in your cellar?
In my many cellars, I have probably the most complete and deep collection of all great Italian wines.
What would you want to be your last (final) glass?
The last glass of wine would be a meaningful vintage of Vespa Bianco from my own production.
If not wine, then what?
A swift and painless death!