Don Castaldo is bringing his energy and exquisite palate and joining other top talent at Valentino’s on the Green, opening on September 8, 2010.
The sommelier, or wine expert, began his illustrious career at just 23 at a highly respected Westchester restaurant. There, he began a wine program that is now world famous.
Having trained under master sommelier Roger Dagorn at the French Culinary Institute, Castaldo has worked with many a well-known restaurateur.
He has served as wine director at Tavern on the Green, was a consultant at the Blue Hill at Stone Barns on the Rockefeller Estate – where he oversaw a 500-selection, three-star wine list written up by The New York Times – and even helped to reopen the Russian Tea Room.
So he was very excited, he said, “When Valentino’s put the word out they were seeking a highly talented wine expert.”
Managing Partner Giorgio Kolaj is thrilled that Castaldo has joined the team.
“He is very innovative, very progressive,” said Kolaj, who had frequented the eateries where Castaldo had worked. “His wine lists were very extensive and very well written about.”
Castaldo explained that, when Valentino’s opens on September 8, he will have a wine list that includes 200 selections, both by the glass and by the bottle, in every price range, that he has personally chosen.
“I tasted everything because things change from vintage to vintage,” he said. “I’m confident about every wine on the list.”
With his thoughts already on expanding the list, Castaldo said that he is fortunate in that he has “been provided with enough storage and space to expand.”
“I look at this group as a group I can grow with.”
What sets him apart, however, is the list itself – 70 percent Italian wines, 15 percent American, with a nod to local producers – which he is “demystifying.”
“I am separating the classic wines of Italy with more modern styles,” he said, “and simplifying the selection process. A user-friendly list is key.”
“He is implementing, for the first time I’ve seen,” said Kolaj, “an ergonomically and user-friendly wine list. It was important to us from the very beginning to have a stellar list.”
Explaining that Riesling and Pinot Noir are best to pair with food, Castaldo said that he has been training his staff, and that he will also be on hand to help patrons with the selection process.”
“It’s what I love to do,” he said. “I love the interaction. I want to be able to give time to patrons.”
