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This one is not exactly a small winery and definitely a bit more flashy than many others. Woollaston Estates was formed in 2000 - with some creative passion. You can see that in the design of the winery building itself as well as the myriad pieces of art and sculptures around. This one is worth going to just to check out the architecture. While I cannot say that I was impressed with most of their offerings - one did stand out to me and that was their Pinot Noir. Vines are still young but there is a balance here which I find lacking in many others. This is one of the better Pinot if not the best I tried on this trip.
Looking at a design of their winery it seems to be designed around letting gravity lead the flow through the winemaking process . This can only mean it was designed around the careful handling of Pinot Noir. To me, you can taste a big difference in quality between the Pinot and their other wines. It was as if the other wines were intended for bulk sale in order to finance the winery and perfecting the Pinot.
2007 Nelson Pinot Noir. Black cherries, some depth might be due to clay soil with "good/smooth" tannins and a decent finish. 89 points
The 2004 vintage of this wine received a bronze medal at the Decanter World Wine Awards last year (2006). I’ve only been able to find the 2005 vintage in Belgrade wine shops. It has an intensive and complex aroma with hints of flowers. Dominant tastes are those of melon and slightly of apricots. However, I wasn’t impressed, perhaps I expected more due to all the hype. Or perhaps there’s a significant difference in the two vintages. We should note that this winery has a good reputation. The Simcic Sivi Pinot 1990 was awarded the Cordon d’Excellence; their Chardonnay has won two gold medals at the Ljubljana Wine Fair and the 1994 vintage was declared Champion by the Knights of the Burgerland-Pannonian Order.
"As with so many things in life, trends in food and wine come and go. One season, chefs scramble to pair Riesling with faddish new foam sauces, the next they're matching up Cabernet with the likes of PB&J. But a handful of tried-and-true pairings consistently rise above these of-the-moment fads, delivering the unsurpassed pleasure that can only result from an absolutely perfect marriage of food and wine. Read on for my favorites, and bon appetit.
Champagne & Caviar With a tagline like "Champagne wishes & caviar dreams" it's no wonder the popular TV show Lifestyles of the Rich and Famous was such a hit. But this famous food and wine pair have more in common than just air time..."
For a long time I avoided local restaurant reviews out of courtesy to Fredric. The subject matter was in eminently capable hands, and for decades he guided the city through the wide and occasionally strange world of local restaurants.
One of those recommendations (that was delivered several times in person) was Bari Ristorante e Enoteca over on Cooper near Overton Square. Now, I have no desire to become a restaurant reviewer, and I'm not going to tell you about the parking and the ease of getting high chairs, but I don't mind reporting when I've had an amazing meal, and I'll give a bit of advice for dining there.
If you're looking for Dean Martin on the soundtrack and red checkered tablecloths, you're in the wrong place. If you're expecting "stuffa you face" portions of pasta and red sauce, there are numerous other restaurants in town that will fill you up. That's not to say that you're going to go home hungry--I was pleasantly stuffed by the end of my meal, and I'd only had four courses and no dessert.
At the start, the waiter will explain to you that the portions are small and you're supposed to enjoy several courses. This is how things work in Italy, where dinner may take three hours and involve dirtying a dozen plates. (What to do with the interstitial time? Try talking to the people at your table! Drink some wine, have fun!) The benefit here is that you can easily customize your meal depending on how hungry you are and what you're craving.
Here's what I had:
Polipo con Pompelmo: Grilled baby octopus with red onions and grapefruit. I never pass up baby octopus, and these didn't disappoint.
Radicchio e Indiva: Grilled radicchio and endive with gorgonzola cheese and a red wine vinaigrette. My brother has a rule about not ordering anything in a restaurant that he can cook himself, but I broke that rule for this one. I enjoy grilling the various chicories at home, but was quite happy with these two. The radicchio was of the treviso variety, more elongated than the normal chioggia you see in the store. Gorgonzola was a perfect match here.
Orecchiette alla Pugliese: Little ear-shaped pasta (tasted fresh to me) with roasted cherry tomatoes, salted anchovies, and rapini. Rich, flavorful, and surprisingly filling for the portion.
Branzino alla Griglia: Given the efficient portions on all other courses, I was surprised by this one: a whole European Sea Bass stuffed with fennel and oranges and grilled. Probably a pound or so. Delicate, flavorful flesh that came off the bone beautifully. I'll warn you that this dish takes a bit of effort if you don't eat much whole fish, but it's well worth it.
Eric Asimov has continued his thread on the perceptions of wine's quality and value in his column in today's NY Times. This is a topic of enduring interest to wine drinkers as well as those who write wine off as an elitist beverage. The key part of the article, I think, is the condemnation of the pseudo-objective scoring system for its intentional stripping away of context from the drinking and enjoyment of wine--and the particular charms of this or that particular wine in a specific time, place and company. The...
Scorpiiion are a relatively new boutique producer from the Barossa Valley who kindly sent three bottles of red for us to review. The first cab off the rank (if you would pardon the pun) is the Scorpiiion Cabernet Sauvignon 2006, a multi-regional blend of Barossa and McLaren Flat fruit.
This Cabernet exhibits fragrant aromas of tobacco and eucalypt swimming in an ocean of ripe plummy dark fruits and berries. Full bodied with loads of fruit flavour, well managed spicy oak, a velvety mouthfeel and fine, slightly powdery tannins. It’s rich, well balanced and very modern in style, with a satisfying and clean finish.
The Scorpiiion philosophy is to let the fruit do the talking, they have done a good job in producing a Cabernet that is approachable while young, without being overripe. As far as I can tell, the wine is only available direct via their website, or from Squashedgrape.
Score: 90/100 Price: $29 Closure: Screwcap Alcohol: 14.5% Other Opinions: None appear to exist online Would I buy this wine? If it was available for around $20-25, yes.
96-100 points Parker: "The 2005 Chardonnay Kistler Vineyard Cuvee Cathleen is a selection of the finest lots from all the vineyards, but most of it comes from the Kistler Vineyard. Full-bodied, firm, and backward, it is behaving more like a red wine than a Chardonnay. It boasts fabulous concentration, superb ripeness, plenty of honeysuckle, orange rind, and tropical fruit characteristics, copious minerality, and enormous length as well as richness. This beauty is as good as any Chardonnay made in either the New or Old World."
* De-Spoofilate : After five days at Vinitaly, to purge the tannins of the Super Tuscans and the hype of the Amphoristi, by taking time in Venice, for a personal makeover.
You know a wine has an image problem when it needs its own advocacy group. Which is why there is the California-based PS I Love You Inc. The PS stands for petite sirah, a grape whose principal problem is that wine lovers too often confuse it with syrah, now increasingly called shiraz.
If you ask most wine lovers what their favorite Petite Sirah is, I suspect you'll get either a blank stare or the name of a Shiraz from Australia or a Syrah from France's Rhone Valley. The few petite sirahs I recall from the 1970s were an inky purple with a surprisingly cherry-like bouquet and robust flavor. It didn't help that wine writers often used descriptions like "easy to drink'' and "versatile,'' which are catch phrases for second- rate picnic wines.
A post inspired by the realization that you’re at a party and all of a sudden, you’re “that” guy. The wine guy that at once inspires interest and disgust. It happens without forethought, or even an ‘in place’ realization. After the fact, as you contemplate the evening, you think back and know that you’re guilty of providing too much detail-- you discussed cellar space, wine club memberships, bottle prices, climatic conditions and varietal nuance that completely goes over the head of your small talk partner. He or she just asked what you were drinking.
There have never been better Chardonnays on the market. I have been tasting dozens of them, and have these to recommend, most from the excellent 2004 vintage, and most from California. These are all excellent values, and, better still, none are over $30.
In the next few posts I want to examine the results of the "Electronic Wine" Survey. But in this first post I'd like to look at the overall results. There are some interesting findings when you start parsing the results, but for now let's look at the overall findings.
You can see the overall results of the 266 respondents yourself BY CLICKING HERE.
First and foremost, take note of the fact that nearly everyone that took the survey says they use the Internet to educate themselves about wine. Stunned? Good. I hope not. What they say they use it for is interesting however.While 45% say they use the Internet for "Wine Pricing Information", only 25% say they use the Internet for "Purchasing Advise". Meanwhile, 68% say they they are most likely use the Internet for finding "Wine Reviews". Now, combine this information with the fact that fully 40% of the respondents said they DO NOT use the Internet for wine buying. Perhaps this question was not phrased correctly. But perhaps it means lots of people look use the Internet for wine buying the same way they use it for car buying: They do the research on-line, then buy offline.
I must say, I'm surprised by that 40% saying they don't use the Internet for wine buying. This tells me that there is LOTS of room for growth in the on-line buying world.
Another interesting finding is how respondents view the utility of on-line wine information vs. print wine information. In general, respondents find the two sources similar in quality over a variety of categories. EXCEPT in the area of "Wine Pricing Information" and "Basic Wine Information". By far, respondents view wine pricing information better on the Internet than in print publications. This should be no surprise thanks in large part to folks like Wine Searcher and Snooth and others. But I was surprised to see the Internet get the nod in a significant way over print publications when it comes to "Basic Wine Information". Perhaps it's just the huge amount of Basic Wine Information that exists on the Internet that gives this venue the nod over print.
Now here's something VERY interesting: 60% of respondents said they purchase no more than 10% of their wine on the Internet. Maybe it's just my own experience that makes this a surprise to me. In our house upwards of 80% is purchased on-line. Still, I would have expected more. Again, this tells me there is huge potential for growth in on-line wine sales. And, by the way, take note that it's wine retailers that get a significantly higher percentage of on-line sales over winery websites.
What's wrong with the on-line buying experience. Clearly it's a lack of accessibility. Almost half the respondents cited "Shipping Not Available in My State" as the biggest problem with on-line wine shopping". What does this mean? Combined with the fact that more folks say they buy from on-line retailers than wineries, it means I need to work harder on behalf of the Specialty Wine Retailers Association to get more states into the game and thereby more consumers into the game.
Finally, who are the respondents? Well, we tend to be well-educated males between 40 and 60 years of age who make decent money. Who is surprised?
More interesting analysis coming. For now, take a look at the basic results HERE.
Offers pretty blackberry and raspberry aromas. Full-bodied, with fine tannins and a fresh, floral, berry aftertaste. Best after 2009. 10,850 cases made.
FishEye Merlot caught my eye at the supermarket yesterday when trying to find a good cheap wine to pair with my pasta and chicken dinner.
Nice and fruity, I think the strongest aroma was plum. This wine was a good match to my dinner, and a good value for $5.89. I’d like to try their Cab one of these days.
2006 Muga Roija Blanco $12.99 Wine label said: Nothing much… it’s barrel fermented and imported by Jorge Ordonez. Whoopdeedoo. Vineyard66 says: As I am still researching Spanish wines, I’ve noticed that my good friend Bill from California has been spouting off about Muga Roija. Of course, he was speaking about the red wines the area is famous for. I [...]
Zionsville's newest restaurant, Noah Grant's, is now open for lunch from 11 a.m. to 2 p.m. Tuesday through Saturday.
Noah Grant's is a block west of Main Street at 65 South First. The space previously housed Brix. (And for you history buffs, before it was Brix it was an ice cream parlor.)
Summer tried to dip its toe in the water this weekend - it looked a little like summer and it was pretty much the right time of the year - but the shorts stayed in their cupboard! Today it also looks like summer, but my jacket remains on - so far. Chickening out of firing-up [...]
It was 2:30 in the afternoon and we were just finishing lunch in the hills above Trento. The phone buzzed, it was Giulio. ?I?m just leaving Guido?s and heading towards Franciacorta, where are you?? I lied and told him we were on our way.
Fifteen minutes later, after our goodbyes, we slipped down the hill and found the autostrada towards our next appointment. We were running a little late.
On the highway it was raining lightly, so I looked to keep the speed down below 150 km/h. But it was a straight shot, downhill, against the traffic, and we wanted to get to L?Albereta no later than 4:30. I would probably "need" to push the Bee-em-voo a little, nothing over 160-170 km/h, tops.
As luck would have it, with only one turn around, we crept onto the manicured grounds of the hotel. We were to be guests of the Moretti family, who own this little gem. L?Albereta is part of the Relais & Châteaux, a collection of very fine hotels and restaurants around the world. After five nights on a too-small straw bed and a shared bath (Vinitaly), I was more than ready for a little coddling.
Our pace, since the end of the fair, had slackened only slightly, and we were getting ready to kick it up a notch going into Piedmont. As usual, I had over booked winery visits. But really, in this game, playing on the sidelines and treating it like a vacation doesn?t cut it back home. And yes, there were many more estates I drove by and felt awful about passing.
We were met by Giulio and Terra Moretti director, Roberto Barbato. They both looked like they had just enjoyed 18 holes of golf and were ready for the 19th hole. But we had a winery to visit.
Erbusco, between Bergamo and Brescia, and in the heart of Franciacorta, is where the Moretti family also own Bellavista and Contadi Castaldi. That?s a little like owning Roederer and Duval-Leroy. Lots of eyes looking at everything you do. Glamour and high expectations, and a fickle lot of trend-followers waiting to glam onto the next big thing. Sparkling wine in this tradition is determined by years of patience and perseverance in dark, dank cellars, not a smoke filled cat-walk in Milan. Odd, how the two have somehow hooked up.
The face of Contadi Castaldi is Mario Falcetti, who has been there almost since day one. Mario is still a young man, but he strikes me as genuine and warm, and very savvy. It appears that the folks at CC have a lot of fun, while managing to be a serious wine producer.
America has been slow to awaken to Franciacorta. I remember 20 years ago struggling to sell Ca? del Bosco. Then again, 20 years ago it was all more of a struggle than it is now.
I find that interesting, in these challenging times, that a premium item like a Franciacorta appears to be easier to sell now. I think the explosive acceptance of Champagne in the US has thrown the spotlight on other quality producers across the globe. Now, with Champagne heading precariously towards their own possible Brunello-gate, with expansion of the appellation, it seems ripe for the folks in Franciacorta to stake their claim to some of the world market for the fine bubbles.
After visiting the cellars Mario and his winemaking team led us through a tasting of the Contadi Castaldi wines. It was there they showed to us their newest baby, Soul.
Soul is a Saten, similar to a Cremant. This one was from the 2000 vintage, and had just recently been disgorged after 72 months on the yeast. What I noted was an intense wine with a degree of depth normally reserve for still wines. The fruit was almost syrup-like, not cloying, layered. And at the end there was this little kiss of roasted coffee. The last time I remember having that sensation was in a magnum of 1964 Salon, back during the Reagan era. The Salon was one of the more memorable moments of that period of time.
The tasting done, Mario had another commitment and we said our farewells. But he is a good ?connector? between the land and the shark-filled seas of commerce.
Francesca Moretti was opening a new casual restaurant and we were invited to the opening. But, the restaurant was not ready. So we were re-routed to a round table at Gualtiero Marchesi?s restaurant at L?Albereta.
I remember first eating at Gualtiero Marchesi?s namesake restaurant in Milan in 1984. Those were in the heady days of Nouvelle cuisine and Marchesi was leading the attack from Italy. We?re way out of trattoria and comfort food when we talk about this stage. This is food as art, carefully orchestrated in the kitchen and on the plate. No complaining here, for this is a way to see natural ingredients elevated in solo performances. Here asparagus is performing an aria, there truffles are counter-pointing with fois gras in a duet.
Performance, drama, luxury and when it is all said and done, a happy and full belly, dancing to some mellow techno-beat sounds in the background.
The maestro ambled over to our table in civilian garb. He was the conductor now; tonight, the kitchen was no country for old men. Now he exudes wisdom with his warmth, and it was interesting to see him interact with the young Francesca, whose family reigns over this kingdom.
A few words about this. Someone in Francesca?s shoes could be a wealthy little spoiled kid, bossing around famous chefs and feeding from the trough of the family wealth. But I don?t perceive her in that way. What I see is a very serious young woman who understands the responsibility of success. What do I mean by that? When you have three or four wineries, several Relais & Châteaux, a construction company that is pervasive in Italy and unlimited possibilities for the future and you see yourself as a servant-leader, that speaks volumes about the level of intent and engagement this family has with the land, their employees and ultimately their destiny. This is a historical period for Italian wines and from what I can see the Moretti family understands the historical context and their duty to be curators of that pageant of accomplishment.
Risotto with gold leaf. It wasn?t the first time I had enjoyed this from the kitchen of Gualtiero Marchesi. It might not be the last. It was like a little gold bow that wrapped that last 24 years up in a circle of the continuum of the wine carousel. Maybe it was the wine god?s way to wrap up the last generation (and me with it) or perhaps it was just a nice plate of risotto with a lovely glass of Franciacorta.
As I headed back up to my room with a bed that more than fit (and a bathroom that I could have put all of my Vinitaly room into) and a window with a view, the bell tower struck midnight. I would have eight hours to turn back into myself, before heading towards Piedmont. There, waiting, were all the young lions, ready to devour us, or conscript us into their pride of Nebbiolo.
I am anything but a teetotaler. Ask any of my friends if they?ve ever seen me without alcohol in my hand (after 6pm... okay, when i'm awake) and they?ll laugh you silly. Mind you, I am a responsible drinker. I don?t drink and drive (mainly ?cause I don?t have a car) and I don?t get shit-faced to the point I can?t remember my name (that?s what friends are for, right?).
I do, however, enjoy a great mug o? coffee or cup o? tea. That?s why when the press release from Teaposy crossed my desk? okay, it?s really more like an old door on sawhorses, I had to get a sample. Because very few products end up looking or performing as well as the press release boasts.
The Garden Gift set (pictured above) lived up to all expectations and PR boasts. The cute little Socrates cups (every time I hear/read Socrates I remember Bill & Ted?s Excellent Adventure and pronounce it ?so-crates?) are just that, and the tea pots are not only elegant but thoughtfully functional. Granted, the little cups hold about as much tea as I consume in one sip (I solved that prob by drinking directly from the pot), but for a special dinner or meal (or prelude to sex) this is the perfect tea set to bring out.
Wait, there?s more. If you really wanna WOW your guest(s), drop a Teaposy ?Blooming Tea? into your pot and watch a beautiful blossom unfold before your eyes. There are eight blooming teas to choose from, each containing silver needle white tea and herbal flowers, stitched together with natural cotton thread. And each produces a wonderfully unique experience and taste.
After a year hiatus in Aspen, Daniel Johnnes brought the glory of La Paulee back to where it belongs in New York City, and over 500 hundred of the country?s most eager and avid collectors descended upon Manhattan like phylloxera to old vines for a celebration of what many feel are the world?s most desirable [...]
Is it just my ungratefulness or does everybody find it excruciatingly frustrating to receive expensive and useless things when there's a long list of basic necessities that they, well, need?
With the season of giving quickly approaching, it's the perfect time to lure your friends and family out of their familiar patterns and into the giving of spirits. But, to lead these gift horses to water, one must first identify the reasons why well-intentioned people give lame presents:
1 They don't know what you like. 2 They were in a hurry, and couldn't find what you like. 3 They think plaid cartegan sweaters are always in fashion. 4 They're under the mistaken impression that you're difficult to buy for. 5 They saw something similar in your place and assumed you liked whatever it is. (A classic case of compounding misfortune perpetuated by a sense of obligation to display other useless gifts you've been given). 6 They have trailer park taste.
In order to get what you want, one must first condition the givers. This is easier than it may seem because givers are usually eager to please -- they just don't always have the good sense to recognize the glaring solution to their gift-giving dilemma. Here's how to help them help you:
1 Keep a running list of things you want or need. Think of the things you would buy yourself if you found a twenty, fifty or a hundred dollar bill on the ground. Every once in a while you luck out and get asked what you'd like. Be prepared, and be specific. There's no such thing as too specific -- size, store and even stock numbers help reduce guesswork.
2 Become unabashedly obsessed with a particular store (i.e., Williams Sonoma, Ikea, etc.), then endear yourself to someone on the sales staff so you can discretely exchange gifts without a receipt.
3 Develop a reputation (or perpetuate the myth) of being an aficionado or collector of something that's relatively easy to find. Wine and food lovers are already one step ahead of the game. You can never have too much fine wine or extra virgin olive oil, or too many cookbooks. Prominently display your cache, or create a shrine from the empty bottles to act as a constant reminder to potential gift givers. And once again, be specific about your tastes (e.g., Bordeaux from the St. Emillion region). If the giver is a militant teetotaler, embrace another collectible. Just be careful not to be perceived as fanatical about something that is too general (i.e., golf or cows) or you may open up a Pandora's box of useless novelty gifts. As part of the conditioning process, be expressive when receiving gifts you like (think: The Price Is Right), and restate your appreciation like a mantra each time you speak to the giver -- "I made a salad dressing last night with your olive oil, and it rocked my world."
After you graduate from this simple three-step program, you'll discover you can always get what you want. In fact, you just might find that you get a lot of it. Be sure, however, to let me know when you have too much Burgundy wine.
This is a monster. Powerful nose, powerful palate and powerful dark ruby colour. Which I like at times but something is not quite in balance here. There is a pungent, smoky quality that is burning my senses and I'm picking up too much sulpher which I believe I'm sensitive to. Some black fruit coming through, nice firm tannins and a bitter finish.
Perhaps this is evidence that noting the vintage of a wine is incredibly important when choosing your wine - because the 2006 does not shine for me and I would probably only give it 2 or 3 stars at a push. It's a bomb and after half a glass I was ready to move on.
A magnificent Malbec! It picked up a trophy at the inaugural Wines of Argentina Awards held in Mendoza in 2007, having wowed the international panel of judges - included among them wine expert Jancis Robinson, who gave it an impressive 17 out of 20. This mulberry and spice-flavoured red wine was made by Herve Fabre, who was originally involved in the Bordeaux wine trade, before he and his wife fell in love with Argentina and moved there to establish a boutique winery. Herve's experience in producing top quality wines shines through in this tremendously rich, silky-smooth wine. Ripe blackberry and bramble aromas merge seamlessly with spicy oak and vanilla flavours. Full bodied, yet seriously smooth and warming. This 89 Parker point wine is sure to survive for many years to come. Definitely a wine to enjoy with fine food ... try it with rare roast beef or a juicy steak.
"Wonderfully succulent, rich berry fruit with hints of spice box." (Parker). A must-have wine from this superb estate, once provider of the second wine of Cos d'Estournel. "Blackberries ... herbs ... hints of spices." (Wine Spectator)
Tecnorati
The 2004 vintage of this wine received a bronze medal at the Decanter World Wine Awards last year (2006). I’ve only been able to find the 2005 vintage in Belgrade wine shops. It has an intensive and complex aroma with hints of flowers. Dominant tastes are those of melon and slightly of apricots. However, I wasn’t impressed, perhaps I expected more due to all the hype. Or perhaps there’s a significant difference in the two vintages.
You know a wine has an image problem when it needs its own advocacy group. Which is why there is the California-based 
Zionsville's newest restaurant, 
It was 2:30 in the afternoon and we were just finishing lunch in the hills above Trento. The phone buzzed, it was Giulio. ?I?m just leaving Guido?s and heading towards Franciacorta, where are you?? I lied and told him we were on our way.
As luck would have it, with only one turn around, we crept onto the manicured grounds of the hotel. We were to be guests of the Moretti family, who own this little gem. 
Erbusco, between Bergamo and Brescia, and in the heart of Franciacorta, is where the Moretti family also own 
The face of Contadi Castaldi is Mario Falcetti, who has been there almost since day one. Mario is still a young man, but he strikes me as genuine and warm, and very savvy. It appears that the folks at CC have a lot of fun, while managing to be a serious wine producer.
America has been slow to awaken to Franciacorta. I remember 20 years ago struggling to sell Ca? del Bosco. Then again, 20 years ago it was all more of a struggle than it is now.
Soul is a Saten, similar to a Cremant. This one was from the 2000 vintage, and had just recently been disgorged after 72 months on the yeast. What I noted was an intense wine with a degree of depth normally reserve for still wines. The fruit was almost syrup-like, not cloying, layered. And at the end there was this little kiss of roasted coffee. The last time I remember having that sensation was in a magnum of 1964 Salon, back during the Reagan era. The Salon was one of the more memorable moments of that period of time.
I remember first eating at Gualtiero Marchesi?s namesake restaurant in Milan in 1984. Those were in the heady days of Nouvelle cuisine and Marchesi was leading the attack from Italy. We?re way out of trattoria and comfort food when we talk about this stage. This is food as art, carefully orchestrated in the kitchen and on the plate. No complaining here, for this is a way to see natural ingredients elevated in solo performances. Here asparagus is performing an aria, there truffles are counter-pointing with fois gras in a duet.
Performance, drama, luxury and when it is all said and done, a happy and full belly, dancing to some mellow techno-beat sounds in the background.
A few words about this. Someone in Francesca?s shoes could be a wealthy little spoiled kid, bossing around famous chefs and feeding from the trough of the family wealth. But I don?t perceive her in that way. What I see is a very serious young woman who understands the responsibility of success. What do I mean by that? When you have three or four wineries, several Relais & Châteaux, a construction company that is pervasive in Italy and unlimited possibilities for the future and you see yourself as a servant-leader, that speaks volumes about the level of intent and engagement this family has with the land, their employees and ultimately their destiny. This is a historical period for Italian wines and from what I can see the Moretti family understands the historical context and their duty to be curators of that pageant of accomplishment.
Risotto with gold leaf. It wasn?t the first time I had enjoyed this from the kitchen of Gualtiero Marchesi. It might not be the last. It was like a little gold bow that wrapped that last 24 years up in a circle of the continuum of the wine carousel. Maybe it was the wine god?s way to wrap up the last generation (and me with it) or perhaps it was just a nice plate of risotto with a lovely glass of Franciacorta.
As I headed back up to my room with a bed that more than fit (and a bathroom that I could have put all of my Vinitaly room into) and a window with a view, the bell tower struck midnight. I would have eight hours to turn back into myself, before heading towards Piedmont. There, waiting, were all the young lions, ready to devour us, or conscript us into their pride of Nebbiolo.
