M’tucci’s spent nearly a year searching for the right vineyards and vintner in California to produce M’tucci’s wine. It all came together just after the 2019 harvest. The partners wanted wines that were more similar to old-world wines that are found in Spain, Italy and France. The Dolcetto and the Bianco were covered in earlier editions of La Gazzeta. Today we’ll talk about the Rosso, which has become a favorite among M’tucci’s wine fans.

The 2018 Rosso is made from a blend of three varietals: 70% Carignan, 28% Grenache and 2% Charbono. The majority of the grapes are grown in Mendocino County, which is the northern-most wine area in California.

Workers celebrating the conclusion of the 2020 harvest in California.

“The Mendocino County appellation is part of the large North Coast AVA that spreads northward from San Francisco Bay. Traditionally, Mendocino wines were consumed locally. More recently, however, modern world-wide distribution has brought international recognition. Long famous for its redwood forests, today Mendocino County is a world leader in certified organically-grown grapes. There are 17,000 acres of vineyards in the County, with 25% of them growing certified organic grapes.” From mendowine.com

the mustard is blooming Throughout California’s vineyards, signaling the beginning of spring.

“This wine has really impressed us in all of our tastings. Think of it as a bit of a Merlot/Cab/Syrah type blend. It’s got big enough tannin to stand up to almost any red meat, but will also pair great with tomato sauces and even with charcuterie.” Tasting notes from John Haas and Amanda Romero.

Carignan has Spanish origins, but is more common in French wines, primarily in Languedouc-Roussillon. Grenache is used in many of the best wines from the Rhone region in France. It is called Garnacha in Spain and is a common blending partner with Carignan, which results in softer tannins and a more balanced wine. Charbono (also called Charbonneau) originated in the Savoy region of France. In the early days of California winemaking, it was often referred to as being the same grape as Dolcetto , but it is definitely a different grape. It commonly has high acidity and rich, fruity complexity. It is called Bonarda in Argentina, where it’s the second most planted grape behind Malbec. This wine will continue to get better with each year in the bottle.

M’tucci’s Wine Nights

Enjoy great bottles of wine for half price on one day every week. All three bottles of M’tucci’s are half price (regularly $32). All day in the dining room and the bar.

Monday - M’tucci’s Twenty-Five

Tuesday - M’tucci’s Italian

Wednesday - M’tucci’s Moderno

Special Weekend Cocktails

Special Weekend Dishes

Beef Tip Tortelloni @ Moderno

Pan-Seared Yellowtail @ Italian

Pork Saltimbocca @ Twenty-Five

Weekend Specials

M’tucci’s Italian

8 oz Herb Rubbed Pork Chop - Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $23

Pan-Seared Yellowtail - Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Caper Sauce $23

Pasta: Harris Ranch Beef Tips, Roasted Butternut Squash, Haricot Vert, Red Onion and Cajun Cream Sauce $21

Cocktail: Toki Highball: Suntory Japanese Toki Whiskey, Topo Chico Sparkling Water, Cracked Large Ice, Lemon Twist

Sunday Only: Half Rack of Smoked Baby Back Ribs, Salt Water Potatoes, House Made Cole Slaw and House BBQ Sauce for $18

M’tucci’s Moderno

Frutti di Mare - Shrimp, Baby Scallops, Baby Clams, & Mussels in a Spicy Marinara on Fettuccine $19

Beef Tip Tortellini - Cajun Seasoning, Diced Tomatoes, Green Onions, Rosa Sauce & Gorgonzola Cheese $19

Cocktail: Beach Glass: Muddled Strawberry, Amaro Lucano, Orange Juice, Liime Juice, Prichard’s Crystal Rum Goslings Float

M’tucci’s Twenty-Five

12oz. Harris Ranch NY Strip - Crispy Salt Water Potatoes, Grilled Asparagus, Smoked Blackberry Bone Marrow Butter $24

6 oz. Pan-Seared California Halibut - Garlic Whipped Potatoes, Grilled Escarole, Seared Artichoke Hearts, Lemon Caper Butter Sauce $22

Sackett Farm Pork Saltimbocca - Thin, Lightly Breaded Pork stuffed with Prosciutto & Sage, Fettucine, Artichoke/Tomato Relish, Lemon Caper Beurre Blanc $19

Cocktail: Penny for Your Thoughts: Woodford Private Reserve, Yellow Chartreuse, Thyme Simple Syrup & Lemon

Gelato: Stracciatella & Irish Car Bomb with Steelbender Stout Brownie Crumbles

Sorbetto: Raspberry Lemon

Meet the M’tucci’s Family

Robin Dibble, Asst. Manager at M’tucci’s Twenty-Five

“I’m proud to say I was born and raised in Albuquerque. I cut my teeth in corporate restaurants such as Buca di Beppo and PF Chang’s. I left management for a few years and went back to school., becoming a CNM freshman at the age of 30, graduating in 2016. My most recent position was as General Manager of Zinc Wine Bar and Bistro. I was lucky enough to be there for a year before the pandemic shut us all down.”

”This past year has been the most challenging year for us in the business. It has challenged our belief systems, our operations, our stability, and our livelihood. I have always told my staff in the past that I truly love being a part of an alternative workforce, one that celebrates people, culture and experiences through food. I have often said “working in restaurants is an excellent life skill because you can always find work in restaurants, anywhere you want to go, as long as you love the job”. This mantra was shattered last year. We have all had to change and adapt. I’m honored to be welcomed to the M’tucci’s family and excited to finally be back in restaurants. I can’t wait to see what the future holds for our industry and It will be my pleasure to welcome you all back to celebrate some day soon!”

Shelly Covey, Bartender/Server at M’tucci’s Moderno

Shelley moved to Albuquerque from Buffalo, NY in 2018 and has been working at M’tucci’s Moderno since June 2019.

“I like coming up with different vodka flavor infusions, such as the Infused Mule, and, of course, making all of the awesome cocktails on our menu. I love working in a place that encourages you to experiment with different ingredients and spirits to concoct new drinks. If I’m not at work, I’m usually hiking.”

Ashley Dunec, Asst. Manager at M’tucci’s Italian

“Hello everyone, Ashley here. You may know me as your M’tucci’s hostess, server, bartender, manager, or chef! Okay the last part was a joke, but who knows maybe I’ll do it! Over seven years with the company definitely allows you to broaden your horizons. It’s crazy to think about all that’s happened in that time. A lot has changed; I graduated high school, graduated from college, and have had numerous opportunities and ventures that I’ve been able to pursue while maintaining my place with the company. I’m super thankful to have worked with the M’tucci’s family for this long, and I can’t wait to see what the future after COVID holds!”