JoAnn Latorraca’s father, Giovanni, started a wine cellar at The Waters Edge at Giovanni’s nearly 30 years ago. All of their wines are carefully selected by JoAnn’s husband, Sal Latorraca.
Sal understands that the perfect wine takes your meal to the next level. Whether you are an oenophile or just enjoy a great wine with dinner, The Waters Edge at Giovanni’s has an impressive wine selection.
In 2019, The Waters Edge at Giovanni’s started a series of dinners – a five-course chef curated menu paired with different wines from some of the top vineyards. Among their favorites, in which they have a close relationship, are: Brescome Barton and CDI. This creates an opportunity for The Waters Edge at Giovanni’s to connect directly with the winemakers themselves. It’s those relationships that provide unique, high-quality wines for their guests.
While The Waters Edge at Giovanni’s does not have a proprietary label, they do curate certain vintages and selections that you won’t easily find elsewhere in Stamford. Because of the close relationships with distributors and winemakers, they can bring in limited allocations — especially from Italy — that make their wine list feel truly special.
“We love all wine — each wine region around the world has something special to offer — but given our Italian heritage, we have a soft spot for European wines, especially Italian,” says Sal Latorraca. “There’s just something about the depth, tradition, and elegance of a well-made Brunello or a classic Italian red that speaks to us. At the restaurant, we keep a carefully curated selection of Italian wines so our guests can experience those same flavors and stories at their table.”
If you press Sal to divulge what wine he would recommend with The Waters Edge at Giovanni’s Certified Angus Beef, his response is, “Three of my favorites are Belle Glos Pinot Noir, which has rich fruit and silky texture; Joseph Phelps Insignia, a bold, layered blend with incredible depth; and Far Niente Cabernet Sauvignon, which delivers those classic dark fruit flavors and firm tannins that pair beautifully with a juicy cut of beef.”
And speaking of tannins, they are one of those things people notice in wine without always knowing what they are. They’re natural compounds found in grape skins, seeds, and stems — and we also get them from oak barrels during aging. In the glass, they give you that dry, slightly puckering sensation, especially in bold reds like Cabernet or Nebbiolo.
“From a restaurant perspective, they’re important because they add structure and help wines age gracefully. They also create balance — when tannins are in harmony with the fruit, acidity, and alcohol, the wine feels complete. Too much, and it’s harsh; too little, and it can taste flat,” according to Sal. “For guests who find tannins a little strong, we recommend pairing those wines with protein-rich dishes like a good steak or aged cheese — it softens the astringency and makes the wine shine. At the end of the day, tannins are part of what makes wine such a beautiful pairing experience.
They’re not something to fear — they’re something to work with.”
Family owned and operated since 1987, The Waters Edge at Giovanni’s is renowned for its Certified Angus Beef, select premium seafood, and Italian specialties. If you are looking for old world sophistication, high quality food, and a genuinely dazzling experience, look no further.
The Waters Edge at Giovanni’s is entering wine dinner season. If you are looking for an excellent culinary experience and want more information on how to reserve your spot for a future wine dinner, go to www.watersedgeatgiovannis.com
“We love all wine — each wine region around the world has something special to offer — but given our Italian heritage, we have a soft spot for European wines, especially Italian.”