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In Vino Veritas

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United States
New York, NY
In Vino Veritas

Historic Wine Store specializing in boutique wines at affordable prices. In Vino Veritas is truly a New York City Landmark. The tastings are free and casual.

It is the first liquor store to open in Manhattan after Prohibition ended. Our family took it over in April 1997 and dedicated a full year to completely renovate the store. What was once an old, shabby, typical liquor store had been turned into a jewel of a wine store. One glance at the store is like a glimpse into an era past. The museum-look of the store is one of a kind. Unearthed during the re

novation process are huge pieces of stained glass dating back to the 1800's. The prized glass was restored to its former glory and the owners inserted the new store name into it. The inside is enchanting as it is welcoming. Everything from the Murano lamps to the original brick wall that has been exposed are all signs of the passion and reverence the family-owners have for beauty. What is perhaps a true sign of passion is the climate-controlled wine cellar, where every bottle of wine sold to the customer is kept at a perfect temperature. The most exciting part of In Vino Veritas is the carefully hand picked wine selection. Like every store, popular brands are on site, BUT the family goes to great lengths to explore and seek out unknown gems at outstanding values. In Vino Veritas specializes in Italian wines, but offers selections from other countries such as New Zealand, South Africa, Australia, Greece, Germany, Spain, Portugal, France, Hungary, Chile, Argentina, Uruguay, Israel, California, Oregon, Washington State, and New York. In Vino Veritas also offers a stunning array of Kosher wines. Most importantly, In Vino Veritas is staffed with gracious and knowledgeable wine connoisseurs. Having owned a prestigious Italian restaurant in the past, our family is very aware of the importance of wine and food matching…..and nobody knows it better. The staff is always eager to help consumers pair wines with foods that are in the customer's budget. From $5.99 a bottle to hundreds of dollars a bottle, In Vino Veritas has it all. In Vino Veritas hosts frequent wine tastings. They allow customers to try different wines before purchasing them. The tastings also help expand the consumer's contact with the diverse wine of the world.

06/18/2025

I shall call this “Dali’s Pulcinella”.

05/23/2025

This cold weather just does not want to go away! Wishing it Addio with an overload bang with these Fusilloni with mushroom pesto, artichokes, sausages, and Gaeta Olives. A few grape tomatoes here and there, with some Parmigiano mixed in and on top as well. It’s hearty and the photo does not do the dish justice but it was phenomenal. Wines to go with this are REDS like Piedirosso , Lagrein, Pinerolese Ramìe, Rossese, Pugnitello, Ripasso, and Chinon. For WHITES, a Traminer, Coda di Volpe, Cocciola, and Catarratto.

05/11/2025

For almost 30 years, In Vino Veritas has been the first and, now still, among the very few places in the world with the most extensive Italian wine collection. We have always cherished introducing unheard-of grapes to the public. Perricone is a red grape from Sicily, often blended, and often used to make red wines (there’s also white from other grapes), which are among the best fortified wines worldwide hailing from . makes this non-fortified, dry Perripò with 100% Perricone, painstakingly hand-harvested. It’s a little funky, with its trademark licorice notes and certainly makes for an out-of-the-ordinary and memorable wine. Have you tried it? Stop by to pick up a bottle and let us know what you think.

05/02/2025

offers 4 types of pizzas, which are the standard, in pala, nel ruoto, and the one that steals the show : the pizza cooked 3 ways. People have become familiar with the Montanara, a pizza that is first fried, then baked and topped but does his 3 ways : first steamed, then fried, then topped and baked. It’s done in honor of legendary pizza maker of the famous At Officina della Pizza, Mario offers an incredible assortment of pizzas that are truly some of the best I’ve had ! It was airy and light as is Mario’s presence, as he graciously talked with every diner, making his rounds around the tables. Grande !

04/19/2025

The Shroud of Turin is the most studied artifact ever.The debunked ‘80s carbon dating opens up more questions.The linen cloth has almost all the vanillin gone, dating it even further.The barely visible tan image of the Shroud was all we saw for almost 2000 years until the late 1800s when an Italian photographed it, before digital, and the negatives showed the astonishing gray image, which actually is the positive! It is impossible to replicate.There is no paint! The Blood is soaked through and appeared first. A forger would draw the body first, then add blood.The Blood type is human of AB variety, which is very rare and Semitic, and also found on the Sudarium of Oviedo and other Eucharistic Miracles.The image is on a small fraction of a fiber of thread and was produced by 34 TRILLION WATTS of light radiation, like 11 football stadiums worth of electricity, and happened in a millisecond.The marks from the flagellation and Blood from it all confirm the Gospels. Along with aloe and myrrh found, there is pollen unique only to Israel in the Spring that dates to Christ.There is also pollen from the other places the Shroud was taken to throughout history. A VP8 image analyzer shows a 3D image that you won’t get with other images. You can’t even see any image the closer you get, the opposite of any other image.The limestone on the shroud, as one geologist puts it, fits the grottoes of Jerusalem like a fingerprint. It’s important to ask, “If it is not the shroud of the crucified and Resurrected Christ, then what exactly is it?” Millions of dollars have been offered to to replicate it today, even using computers. No one can. Is it what billions believe it to be? It’s not necessary for it to be real for Christians to believe in Jesus but it sure helps and, at the very least, is extremely interesting for believers and non-believers alike. Happy Easter! P.S.There are endless amounts of info pieces, but click the link for a great video

https://www.youtube.com/live/HAbuG-oVq1Q?si=hHcspsz07M_apHC3

04/16/2025

Enjoy this article I wrote 10 years ago on my blog, Piazza Life, about my favorite Holiday, Easter. There is a good explanation about the Holy Day and the foods that go with it for Italians of certain areas. Buona Pasqua !!!

https://piazzalife.com/2015/03/easter-favorite-holiday/

04/12/2025

Mangiatorella, one of Caabria’s famous waters. Long ago, I even got to go to the famous Feast of Stilo, around the area from which the water comes. And also Nerea water from the Marche. I posted about water before, so I will just take from myself, instead of having to rewrite everything. Italians are some of the world’s biggest producers and consumers of mineral water and their mineral water consumption is double the European average. There are over 600 brands of bottled drinking water in Italy and they lead Europe in bottled water consumption and are 2nd in the world. Everywhere you go in Italy, you bump into a public drinking fountain every few steps. In Italy, water is taken so seriously, that you get a bunch of questions before you order it. Liscia or gassata? Minerale? Oligominerale? And on and on. My second book, “Mà, What Are You Cooking?” not only explores endless amounts of Italian foods, but is laid out chronologically, the way an Italian meal would be, starting off the book with sections on water, salt, olive oil, etc., and finishing off with coffee and after dinner drinks. Get my book to learn why water is light or heavier, given what it picks up as it passes through rocks and soils. And what the meanings of minerale, oligominerale, naturale, liscia, gassata, etc are and the differences between them. I even talk about water, color, and nutrients and so much more in the seafood chapter as well. Of course, water is like wine and certain ones match better with certain conditions (both medical and festive) and meals. Of course, there was a period in New York when restaurants tried to profit off of this and made it a temporary trend that never had real roots. In Italy, water does have roots, historically, culturally, and religiously. Just like wine. It certainly plays a role in the current Quaresimal period.

04/02/2025

Alti Livelli. Risotto with Cream of Asparagus, Speck, and Parmigiano. I included a recipe for this in my second book “Mà, What Are You Cooking?” and dedicated it to my wife .mancuso I have shared this before but it’s worth another separate post! I refuse to go to Italy from the beginning of November to the end of February. I’ve been every other month and asparagus, especially wild ones, are on another level in Italy, especially during Springtime, when in Season, and going to forage for them with my cousin allowed me to pretend I knew what I was doing! Asparagus, like artichokes, contain certain compounds that make wine pairing a bit difficult but, fear not, you can easily match a or a Of course, other options like or all go well.

03/20/2025

Risotto with fresh Robiola, Strawberries, and Poppy Seeds. Often, sparkling wines, or even fizzy ones, are not thought of to pair with food, but, for certain dishes, they do complement (and compliment) very well. For this one, I would urge a great The slightly tangy, fresh robiola, and not the Brie-like Robiola I also love but not for this dish, takes away the light sweetness the strawberries could over-represent. While you can make wine from strawberries, notes of strawberry are found in wine, especially red wine, thanks to a certain ester. Certain yeasts can also contribute to varying strawberry flavor profiles. Reds like a Pinot Noir can have these notes and whites like Moscato Rosa as well, even more so in a dessert wine version. Speaking of wine and fizz, the Piemontese delight, Brachetto d’Acqui, boasts more prominent flavors of strawberries and make it one of the few sweet wines, though it’s only slightly sweet, that pairs well with chocolate, of which Piedmont makes the best in the world. But, just stick with a Prosecco, even under the affordable $20 range and you will Love it. You don’t need the more expensive Franciacorta or Champagne or even a funky Pet-Nat. As for sparkling wine and strawberries, they do go well, but I never understood the “romantic” theme about them, as well as for chocolate. But, certainly, this dish will make that special someone more happy. Soon, strawberry season will be upon us, so I hope this will heighten your senses in anticipation. I fondly remember being 23 years old in a great winery in Avellino, in the month of March, discussing how strawberries in my mother‘s area of Salerno, with its warmer weather and super fertile plains, would be in bountiful amounts by then. Memories. And Flavors. God Bless !!!

02/27/2025

Y-E-S!!! Spaghettini all’Acqua di Limone. My dear friends, I have often shared a favorite dish of mine, pasta with lemons, using the most prized, those from the . My second book “Mà, What Are You Cooking?” is an anvil-heavy tome, profoundly detailing an endless list of Italian foods. The part on Amalfi Coast Lemons was so intense, my friends and producer were shocked and very appreciative. They also provided me with these beautiful gems. They are sweet and mild and have twice the aromatic compounds and essential oils than regular lemons; you can eat them out of hand (peel, albedo, and all, like an apple). There is no sourness, tanginess, and high acidity, making it impossible to use any other. This is one of the very few places in Italy, where they would (and could) use them with their coffee. This recipe is one I have been trying for 10 years to make. I usually make it my normal way, also detailed in my cookbook, but this is from world-famous from Vico Equense, where I also love. I rarely call a recipe listing the ingredients in Italian, unless it’s an actual name, like a statement, like this. He cooks Spaghettini, thinner Spaghetti, in a minestrata way, directly in the water, in this case, not much, in order for the starches to join enough water (and olive oil) to make a beautiful cream. Add in lemon zest and Provolone del Monaco and it’s Heaven. Final touch? Dried and pulverized lemon leaves, which make me think of the Garden of Eden, Paradise, from the old Persian Pairidaeza, meaning closed in, except, with this, it feels like your very Consciousness, your SOUL, will EXPAND. I told Mr. Ruocco to also sell the leaves; they can be bigger than the Lemons ! I didn’t add my usual poppy seeds or, dare I say, chia seeds (?) to this dish. A Minucciola olive oil is ideal. You can try any of our wines for this dish!

02/15/2025

Fusilli with Cauliflower, Speck, Hazelnuts, and Parmigiano. While I am not the biggest fan of super spirally Fusilli, and prefer the Fusilli that are flatter, longer and have fewer twists, there’s always an occasion where a pasta shape is called for, even though others, like Rigatoni or Rotelle, etc could work well, too. Speck, pronounced “sh-peck” is Italian cold smoked and spiced Prosciutto, not to be confused with Speck in Germany, which is bacon. The flavor and textural interest that these Italian hazelnuts give, make it not only almost necessary but another reminder of the extreme differences in taste from the Italian ones and others. For wine pairings, Italy’s or or or or for reds work. As for whites, a dry or work. For international varieties, go to from made from or For similar profiles, head to for or Enjoy!

01/28/2025

Happy Birthday to my Wife .mancuso Love You. She does my hair, too

Address

1375 1st Avenue
New York, NY
10021

Opening Hours

Monday	11am - 9pm
Tuesday	11am - 9pm
Wednesday	11am - 9pm
Thursday	11am - 9pm
Friday	11am - 9pm
Saturday	11am - 9pm
Sunday	1pm - 8pm

Telephone

+12122880100

Website

http://www.invinoveritas.nyc/

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