JANUARY 2112

January 29 – Voting for Carnival King & The Papa del Gnocchi

Image these images scored by 1980s disco funk.

January 28 Amarone Anteprima 2008

The conference and tasting is held in a very grand building facing Piazza Bra. There are 50-some producers showing their 2008 vintage Amarones, many of these are barrel samples.  I taste 20 wines.  Why didn’t I taste them all? Well, for three reasons: first, on Jan 18 I had participated at a really wonderful Amarone tasting at the Villa de Winckles;  second, it was very cold in the tasting area and, third, I am only human.

Two of the wines were decent reds but completely lacked any Amarone character.  This makes me sad and a tad angry. What is the point of using the appassimento technique (the semi-drying of grapes before pressing) if your goal is to make an ordinary red wine? Why do that? (For more of my thoughts on Amarone go to the Wine and Dine section of this website).

Anyway, dear reader, here are the names of some producers who gave me particular pleasure: (in no particular order) Bertani Villa Arvedi (www.bertani.net This wine is made from grapes grown in the Valpantena. “It will get rounder in a year or two,” said Mateja Gravner, of Bertani. “Every year we are using more cherry wood barrels, these bring out the fruit flavors.”), Roccolo Grassi (www.roccolograssi.it deep, rich a velvety texture), Accordini, Stefano (www.accordinistefano.com Near opaque color. Cherry/cream, spicy – nutmeg cinnamon. Tiziano Accordini: “Amarone has a wide range of styles. There is something for those looking for forward fruit and also there are wines for those who like more evolved flavors and aromas.”), Valentina Cubi (www.valentinacubi.it black pepper, concentrated cherry. It will improve with a bit more time in bottle.), Scrivani, barrel sample (www.scriani.it 50% of his production is sold in Verona.) and Pasqua Villa Borghetti (www.www.passionperilvino.com ).   Whiz down to Jan18 for a real Amarone adventure.)

January 27 Bucci and my Grandma Guy

I drink a glass of i Bucci’s 2010 Verdicchio (note found below in Jan. 26) with my Grandma Guy’s Baked Salmon. The recipe is taken from Leon’s Favorite Recipes, published in 1950.  Leon, by the way, is the name of the small town where she lived.  Again the wine’s sprightly acidity is a wonderful foil for the broad flavors of the fish.

January 26 Bucci Verdicchio oooooo

I opened a bottle of 2010 Castelli di Jesi from the producer Bucci. (www.villabucci.com) Pale yellow-gold color. Immediately on the nose there is a fresh, floral fragrance, with a creamy undertow: I often find elderflowers on the nose of Verdicchios. On the palate, the wine gives satisfying white peach fruit. The finish is long and filled with undulating flavor.  Yippee!

I have a glass with lunch.  This is high praise because tasting wines is part of my profession and sometimes I taste, write my note and then the rest of the wine goes for cooking. The Bucci Verdicchio, however, is a wine I want to actually drink – not just taste – with my lunch. I have it with a turkey roll and pasta in a light pumpkin sauce.  The broadness of the wine’s fruit is like a cushion upon which the pumpkin pasta can be displayed.  Yummy.

At dinner I have a glass with a (sort of) pumpkin and bacon soufflé.  Again, the wine’s lively acidity lifts the pumpkin flavor, while the broad fruitiness of the wine allows the soufflé to take center stage.  Yummy.

I think that this is one of the wines I will recommend to my vegetarian friends.  There is loads of potential here for attractive vegetarian pairings.  And speaking of pumpkins, I make pumpkin rolls from a recipe found in Greene on Greens by Bert Greene, a superb cookbook.

January 25  Tremors and Aftershocks in Verona

At 1 a.m. we heard a loud bang, and the room shook and the windows rattled: an earthquake.

This morning as I am returning from the fruit and vegetable market I pass through Piazza Erbe.  It is filled with people staring at their cell phones.  I ask what is going on, assuming there was some sort of flash-mob.

“Oh, another aftershock from the earthquake is predicted and they say that being outside is safest,” said a lady.   She looks down: “Where’s your little dog? At home? You better go get him and bring him here.”

I arrive home and relate this exchange to Michael who is nonplussed.   So I put the chicken in the oven to roast and start chopping veg for soup.

Growing up in Kansas, land of a million tornadoes, I have a certain fatal streak in my makeup.

January 24 Lunch with Roberto Cipresso

Roberto Cipresso (winemaking consultant and Facebook friend!) has asked Michael and me to translate his wine memoir.  He comes to Verona for a little meeting to see if we are indeed on his wavelength.  We dine at the Carroarmato and have a lively chinwag about music, art, wine and New York.  Everyone is happy at the end of the meeting.  It will be fun to do this memoir.  We did the translation for Ezio Rivella (Io e Brunello) a while back. That too was an entertaining experience.

January 23 Cough syrup and something nice )

Still in my pursuit of the ultimate hamburger (This version: chopped onions, Worchester sauce, salt and pepper, served on a tomatoes slice, sweet pickle and chopped arugula), I decide to open a bottle of red wine.

“I’m going to open a (a producer whose name will not be spoken) Valpolicella Ripasso,” I say.

“If you must,” says Michael.

I open it.  Pour it. Taste it…and spit it into the sink.  “Ohmigod, it tastes like cough syrup,” I say.

The reason I am telling you this, gentle reader, is to help you to understand that not all wines that have fancy words on the label are decent.  There are some fine ripassos…this is not one of them.  I will not mention the producer because my policy is to only mention in this diary the names of producers and wines that give me pleasure.

I search our informal wine cellar looking for a decent wine to wash the residue of the baaad wine out of my mouth.

I open:

2006 Rosso Piceno from Villa Bucci (from the Marche and made from a blend of Montepulciano, 70% and Sangiovese, 30%).  Hooray.  Firm ruby, with an orange/brick sheen. Bright freshness on the nose. The wine fills the mouth with a complex tapestry of flavor – ripe cherries, a slight undertow of tar. The finish is long and fruit-filled, with an appealing slightly bitter snap.  Excellent with my burger….and no doubt with other red meat based dishes.

I get a call from the Franciacorta Consortium asking if I am available to do a tasting of Franciacorta for 60 people during Vinitaly. I say: “You bet! And thanks for not asking me to do it in Italian.”

I get nervous when I have to speak in Italian. This comes from living with a linguist. My husband, Michael, speaks Italian like and Italian, French like a Frenchman and German…like a good linguist – no one has ever mistaken him for German.  He picks up languages with a facility that I will never have. Michael can land in a new country and by the time the taxi has whisked him from the airport to the hotel he has grasped the basic grammar of the new language and learned important words like thank you, you’re welcome and good morning, plus a slew of others he has picked up from glancing at passing signs.  Once you are fluent in two languages, he tells me, the others are easy.  I assume this to be true but I do not know for sure because for many years I spoke only English and Foreign (a conglomeration of French and Spanish, filled out with gestures and mime.)  Living with a linguist has served to put the kibosh on my language confidence.  I will happily natter away in Italian with people I know BUT when asked to address a group of strangers the voice of Michael (the pedant, or pignolo in Italian) starts shouting inside my head.

January 21 Soave and Asia

We take the bus…no let me be precise…we take 3 buses (with changes in odd deserted parking lots) to get to a winery near Monteforte for a seminar on the Taiwan wine market organized by the Soave Consortium.  The bus leaves us on the shoulder of the highway.  The fact that we do not own a car creates awe in the minds of our Italian colleagues.  After the conference we dine with the participants, a couple of mayors, the Taiwanese delegation and the Soave Consortium staff.  At one point the Taiwanese Ambassador to the Holy See gets up, takes the microphone and sings “Strangers in the Night”.  He sings well.  I ask him if he would rather be a singer or an ambassador.  There follows a poignant silence and then he says: “It is too late for me to be a singer.”

After the Italian mayors get over the shock of spontaneous Frank Sinatra tributes, they join in the revelry and soon the entire table is singing O Sole Mio.

January 18 Amarone in Villa

Giuseppe Quintarelli’s funeral is today.  His death marks the end of an era.  Go to the October diary for a description of his 1988 Valpolicella, a wine that was still, bright, fresh and evolving after 23 years.  His Valpolicellas are better than most of today’s “Amarones”.

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That said…

Our pal Maria Grazia picks us up and we head out to the hamlet of Borgo di Marcemigo and Villa De Winckels, an impressive complex that includes a restaurant and a wine shop. In the Villa itself there are 12 bedrooms available for vacation rental.  (www.villadewinckels.it)   The Villa is hosting a phenomenal Amarone tasting (plus fab buffet. Cost to the punters: 40 Euros – and a bargain at that).   Thirty-eight producers have tables set up in a large airy room.  Among my favorites are:

2006 Amarone from Viviani (www.cantinaviviani.com). Deep ruby with a blue sheen. Cherries fragrances jump right out of the glass. Lively, satisfying juicy cherries on the palate, with a swirl of lightly bitter flavor that adds depth to the experience. A lovely buzz of pepper spice. Cherries and cream on the finish.  (Go to the July diary to read the results of the blind tasting of 107 Amarones that I did with Bernardo Pasquali – also known in these diaries as Bernie P.- for the Buoni Vini Italia Guide.  Viviani came out tops for me in that tasting.)

2007 Amarone from Allegrini (www.allegriniestates.it) .  Dark, rich. Distinct cherries on the nose, a brighteness on the palate, an undertow of tar. Elegant and appealing.

2006 Amarone “Campo degli Giglio” from Tenuta Sant’Antonio (www.tenutasantantonio.it). Opaque, a juicy red-berry sheen. On the nose: red berry fruit, a smooth ribbon of flavor unfurls on the palate. A very satisyfying wine. It has freshness and depth. A tangy finish.   “It caresses the palate,” says Michael.

2004 Amarone Dal Forno. Opague.  Sprightly acidity over dark fruit. A rich, velvety knap on the palate.  (Go to the October diary for a description of Dal Forno 1996 Amarone.)

Romano Dal Forno sees me and comes over.  A rumor has been circulating that he has sold his winery to Nestles.

“I have a question for you,” I say.

“I know the answer already. It is not true,” says Romano.  “I have not sold out to the chocolate business.  I don’t know how these malicious rumors get started.  That doesn’t mean that if somebody came along and offered me a boat-load of money I wouldn’t consider it though.  Come out to winery for a visit.”

“Okay. Can I bring my dog?”  I explain about the Can-tina column I do every now and then for Morello, in which I only write about wineries that allow me to bring Stanley.

Dal Forno takes a step closer to me.  Our noses are two inches apart.  I see his eyes narrow as he tries to determine if I am joking.  He realizes that I am not:  “Okay, I’ll make a special dispensation for you.”

Michael and I take a break from tasting and go to the rooms that are set up for the buffet.  We sit at a table with Giovanni Rana and his guests: a deli owner and a journalist friend.  Giovanni Rana, for those who don’t know, is The Tortellini/Ravioli King.  His pasta, sauces and gnocchi are in every supermarket in Italy.  He is a big rubbery-faced man, with large dark eyes, who positively exudes bonhomie.  He asks us where we are from: I tell him Kansas and Michael says he is English.

Mr. Rana says to Michael (we are speaking in Italian): “I can believe she’s from Kansas but you; I can’t believe you are not Italian.”  He pulls a magnum of Ferrari Perle 2004 from the ice bucket and offers us a glass.

I decline – not wanting to be forward.

“Come on,” says Mr. Rana. “I have never dined with a person from Kansas before. So this is a special occasion.”

The wine is superb and just what is needed after tasting some 15 Amarones.

Michael and I return to the tasting room refreshed and renewed.

We run into Flavio Peroni, a top consulting enologist for several wineries in the zone and – tah dah – our pal Ugo’s brother-in-law. (To find out who Ugo is go to the “Ugo” essay in the “Life in Verona” section of this website.)  We taste some of the wines that Flavio has made for his various Valpolicella clients.

Fattoria Garbole- 2007 Opague with a deep ruby sheen. Cherries on the nose. Always a good sign. A very interesting velvety texture. Will try again at a later date.

Fumanelli 2006 Again a satitisfying swatch of ripe cherries on the nose and palate. A racy finish.  2005 A fresh uplifting fragrance.

Latium 2007 spicy dark rich cherries, cream soda.

By the time we got to the Terre di Pietra table I can detect the “consultant’s” style – this is not a bad thing because I like the consultant’s style:  the wines always have clear, precise impression of cherry fruit and are elegantly balanced.

“Some Saturday or Sunday I can take you around to visit the wineries,” says Flavio.

“Can I bring my dog?”

“Sure.”

I get great pleasure out of building my dog’s career.

There were other good Amarones, but a series of tasting notes is tiresome to read – so here are the names of the other producers I tried and liked for assorted reasons.  Antolini, Ca’Rugate, Corte Canella, Corte Sant’Alda, Ferragu, Pieropan, Ernesto Ruffo, Tedeschi, Tommasi and Zanoni.  I did not taste all 38 wines – a couple had already been consumed by the time I got to their tables.

January 9 Not by Bread Alone

I open a bottle of 2003 Zamuner Rose Brut (made from Pinot Noir grapes using the metodo classico – a.k.a. the Champagne method). Lovely coppery color. A hint of hazelnuts on the nose and palate.

The wine inspires me to bake oatmeal bread

January 14  Agriturismo San Mattia still has rooms available during Vinitaly. The agriturismo and small winery are dynamically managed by 23 year-old Giovanni Ederle and his sister.  www.cantinaederle.it.  Info@cantinaederle.it

January 7 Dinner at the Gepster’s

We arrive toting a magnum of Berlucchi “61” (www.berlucchi.it) . I insist that Geppy immediately pull the cork.

Berlucchi “61” Franciacorta Brut . Excellent. On the nose a light peach note flutters alongside soft greengage plum notes. The palate echoes the nose.  It enters the mouth full and pleasing: a delicate fruitiness, with a frisson of minerality.  It pleases all palates: for me this is high praise.  Anyone who works with wines knows there are wines that you serve aficionados and wines you serve your non-wine trade buddies.  This Berlucchi “61” has the ability to cross those boundaries – it satisfies all palates.

“I’ll impress the garbage collectors tomorrow morning,” says Geppy, holding aloft the empty bottle.

“What? A magnum only has 8 glasses,” says Germana, Geppy’s wife.

Silvio arrives toting a magnum of Muré Cremant d’Alsace  “Cuvee Prestige”.  (For those wanting a wine lesson: cremant means that there has a lower pressure inside the bottle than that of regular sparkling wine.   And this means that the wine will be softer and creamier on the palate.)

Soon Germana gets out her new wig and everyone tries it on.  “Oh, this is what comes from serving the apertivo in magnums,” she says.

We sit down to dinner and dig into Germana’s fabulous pasta al forno (lasagnette with meat sauce and mozzarella baked in the oven).

Geppy uncorks an Amarone from a producer I have never tried.  “My cousin says it’s one of the best Amarones,” says Geppy. “Since you are the expert I’d like your opinion.”

It was not one of the best Amarones but at least it had the idea of cherries on the palate. Geppy took my lukewarm reply with good grace.  I won’t mention the name of the wine because, as I said, I only write up wines for this diary that are exceptional.

Then Germana brings out the homemade liquors.  Germana seldom drinks but she has a passion for concocting cordials.  She sets a jar and a collection of small spoons on the table.  In the jar is a cloudy viscous liquid with hazy bursts of yellow and orange in it.  I take a spoon and have a taste.  It is not horrible.  I do not want to have another go….but it is not bad.

“What is the secret ingredient,” I ask.

Germana beams: “Gummy bears.  I macerated them for a year in Absolut vodka, keeping them in the freezer and turning the jar every so often. ”

“I tried it after 3 months,” says Geppy. “The gummy bears had absorbed a lot of alcohol and had swelled to three times their original size. Boy, I wouldn’t advise eating more than 2 of those!”

January 1

We toast in the New Year with 2002 Bellavista Franciacorta (Franciacorta is an Italian wine zone that uses the same grapes and production methods as those used in Champagne.  The wines tend to be softer and more food-friendly).

I make up a sauce that works well with the wine: 8 jumbo shrimp (de-shelled and deveined), around ½ inch ginger root, 1 clove garlic, 1 teaspoon coriander (I smashed seeds with a mortar and pestle, if you use pre-ground coriander you might want to use a dab more), around a teaspoon of cumin, 1 teaspoon paprika, a dash of Tabasco, around 3 Tablespoons water, the juice of 1 lime, a splash of cooking cream, a splash of olive oil.

Peel and chop the ginger and garlic.  Whiz them in the food processor with the coriander, cumin, tobacco, paprika, lime juice and water. Taste.  Add the cream – the amount of cream will be determined by your response to spicy food – use more to tone down the heat.  Put the oil in a frying pan and add the sauces. Cook for a couple of minutes then add the shrimp.  Cook for a further 2 or 3 minutes.   I served this sauce on linguini. But it would work on rice or toast.

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December 28 Happy Birthday Cinema

Every year Ugo organizes “Buon Compleanno Cinema”, at which he shows silent films accompanied by live music – tonight we have Igino on accordion and Federico F. keyboard. Some 60 people gather in a deconsecrated church in Verona’s centro storico to view two films by Georges Méliés – Le Voyage Dans la Lune (1902) and Au Clair de la Lune ou Pierrot Malheureux (1904). These are followed by Mantrap (1926) directed by Victor Fleming and staring the incandescent Clara Bow, “the hottest Jazz Baby in films”. Clara’s superb acting talent and well-turned ankle sends many hearts a racing and, I am sure, that her name will be Googled and YouTubed by scores of new-found fans.  We also saw Over Silent Paths (1910) directed by D. W. Griffith, a wild west yarn about a gal who avenges her father’s murder.

December 26 Boxing Day at Ugo’s

Every Boxing Day we go to Ugo’s for tea.  These Boxing Day Tea Parties used to be only for women but when they invited me the first time (some ten years ago) they said I could bring Michael. Since he is the only real English Person in attendance his role has morphed into the Tea Maestro. Then around 6 we are joined by Ugo and the boys and the evening wanders into dinner time, with Ugo roasting chicken and that wanders into….well when the children were young a film like Cars….now it is whatever film that is arousing Ugo’s interest at the moment.

With dinner we drink:

Fattoria Garbole Valpolicella Superior 2007 Fruity, satisfying, a real pleasure. A juicy amalgam of cherries and black berries.

Donnafugata Kabir Moscato di Pantelleria 2004 . Gold with vibrant yellow highlights. Nose: tangy citrus notes(mandarin and citron). Moscato sweetness dances across the palate. A very pleasing experience. Lightness and sweetness in perfect harmony is very difficult to achieve. It is like lively nectar.

I drank it with chocolate-covered gingerbread. Excellent.

“Have you tried the Kabir?” I ask Silvio (a.k.a. Mr. Chestnut)

He squints at the bottle. “Ah,” he says. “Donnafugata. You gave me a glass of Tancredi (the winery’s Nero d’Avola and Cabernet Sauvignon blend) and now every time I am in a restaurant I look for the name Donnafugata on the wine list.  Their wines are always good.” Mr. Chestnut beams. This is significant because he is a man who finds fault with everything and sees the dark side of every experience….but Donnafugata makes him beam.  Wow! I am unable to catch this rare moment on film.

Tonight’s film is Una Signora per Un Giorno (Lady for a Day), directed Frank Capra. You no doubt remember the remake, also directed by Capra, that stared Bette Davis as Apple Annie and Glen Ford as David “lo Sciccoso” (a.k.a. Dave the Dude).

“Porca troia, che gioia,” says Ugo at the end of the evening. (loosely translated as: Holy Cow, what joy!”)

I say to Michael: “I think that beats ‘God bless us every one’.”

December 24/25 Christmas Eve at Ugo’s

I give the twins 4 books, 2 of which are over 100 years old, 1 is over 150 years old and the last is closing in on 160. These score a hit with Francesco.

“Where did you find books this old,” he asks.

“When I was young there were used bookshops in every town,” I say.

I am so glad that in my childhood pokey old bookshops existed and that at every summer garage sale there was a stack of books alongside boxes of unneeded baby clothes and broken tennis rackets. I told Francesco that I had worked as a Book Scout to earn extra money when I lived in New York. In those days it was still possible to find First Editions at Charity Shops.  Oh, this is a month of nostalgia for me.

I think I have instilled in Francesco a love of the texture, fragrance and general beauty of an old book.  I hope so as I have already earmarked other books from my collection that will make it into his hands in the coming years.

December 20 Hamburger Helper

Midnight in Paris has revved up my nostalgia-meter.  I begin to long for my childhood and the wonderful hamburgers you could buy at little kiosks and diners before giant burger chains ran the independents out of business.  I wrote to friends asking for tips on making a real hamburger.

My cousin Susan suggests: Get a brisket at the market and have the butcher grind it for hamburger leaving in the fat. Sautee a carrot, onions (half an onion for over a pound of hamburger), a garlic clove and a stalk of celery. Run this through the food processor.  Add soft bread crumbs. Add salt and pepper and mix. Sometimes add a dash Worcestershire sauce.

My pal Rita says: “My entire family has loved my hamburgers from day 1 – whether grilled, broiled or pan-fried – trick is adding half an envelope of dry onion soup mix into the ground beef (one pound of extra lean – I use the other half for my killer meat loaf).”

My own tinkering has led to: finely chopped leeks, a healthy dash of Worcestershire sauce, a dash of oregano and pinch of paprika, plus the obvious salt and pepper. Serve with a slice of fresh tomato and sliced dill pickle.

December 16 Donnafugata and Trout

I taste the Chiaranda 2008 (DOC Contessa Entellina Bianco) from Donnafugata (www.donnafugata.it) (a blend of Chardonny and Ansonica) Bright, pale-gold infused yellow. Full tropical fruit notes on the nose, with an undertow of minerality. On the palate: juicy, fruity (white peaches, a ghost of apricot, an idea of greengage plums), satisfying.

I serve it for lunch with salmon trout seasoned with coriander, parsley and lemon zest. Hooray!

December 12 Nostalgia-land

I go to see Woody Allen’s Midnight in Paris. This gets me to thinking about The Alice B. Toklas Cookbook, and that leads me to my book shelf and Found Meals of a Lost Generation: Recipes and Ancedotes from 1920s Paris (published in 1994 by Faber and Faber).  Many of the luminaries who flocked to Gertrude Steins salon were there for the food lovingly prepared by Alice. The following is her recipe for Nameless Cookies….which I think should be served with Recioto di Soave.

Sift together ¼ cup powdered sugar and 2 cups white flour.  Cream 1 cup butter and add to the flour mixture slowly, little by little; this procedure, stiring rather than beating as flour is added, should take about 20 minutes. At midway point, add 1 tablespon curaçao and teaspoon of brandy. When mixture has been combined, roll the dough into small “sausage” rolls about 2 inches and ½ inch thick. Place on lightly oiled cookie sheet 1 inch apart in a pre-heated 275º F. oven: bake for 20 minutes. Remove gently with spatula, gently shifting powdered sugar over them while still hot. Kept in a tightly closed container, cookies will last up to 3 weeks.

December 8 Happy Birthday Georges Méliés

George Méliés was born on this day in 1861.  He is the “Father of Film Fantasy” and Ugo has organized a celebration at the Osteria 23 this morning at 11. Méliés – for those who are not silent film buffs – created many of the special effects techniques that we take for granted.  He also, according to Ugo, was the first director to take full advantage of the casting couch.

Only 7 people show up.  But the boys at the bar are good sports and lay on a spread of sandwiches and potato chips. We bring along a magnum of 2010 Prosseco Crede from Bisol to help grease the wheels of the festivities.

“This is good,” says Cristina, history teacher and magazine writer, taking a healthy swig.  “It enters dry and then becomes sweet!”

December 4 Swimming, Beatles, Amarone and Walnuts

The image that accompanies this diary insertion is a nativity scene made by Monica’s children, please note the angel made out of a sparkling wine cork.

Monica S. picks me up and we head to the pool with her two young daughters. We sing “There’s Gonna be a Heartache Tonight” by the Eagles at the top of our voices to the pool and the Beatle’ ”When I am Sixty-four” on our return.

Later at her house: “I have come up with an excellent abbinamento (food/wine match),” says Monica.  We taste 2003 Domini Veneti Vigneti di Jago 2003 Amarone (www.cantinanegra.it) with freshly shelled walnuts.  Monica is right; it is a superb combo.

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November 29 Burgundy in Bardolino

“Shambolic,” calls Francesco T. from across the lobby of the Hotel Caesius (www.hotelcaesiusterme.com).

“Brouhaha,” I reply.

I taught Francesco these words – and other like them – during a particularly bizarre journalist’s trip in Piedmont. (Details in the March 25-27 Diary entry)

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We are in Bardolino to taste the wines of Stephane Aladame (www.aladame.fr). Stephane’s 7 hectares of vineyards are in the Montagny zone in Burgundy.  At the age of 18 and fresh from enology school, Stephane was offered the opportunity to take over 2 ½ hectares of vineyards belonging to a friend who was ready to retire.

“Mine is not a wine making family,” says Stephane. “My father is in the electrical business. But step by step I slowly learned from practical experience.”  Today his elegant wines are championed by no less than Alain Ducasse, Paul Bocuse and Jacques Lameloise, and are found on the list of some 70 Michellin starred restaurants.

2008 Crémant de Bougogne Aladame (100% Chardonnay). A broad texture on the nose – pale apricot. Soft mousse. Clean and fresh, with a gentle wave of light apple/apricot fruit that swells through the long finish. Very attractive.

“You can feel the finesse,” says Bernardo P. (See July diary for more on Bernardo).

2009 Montagny 1er Cru Décuoverte Aladame (100% Chardonnay, fermentation in stainless steel). Straw, with wide clear rim. Bright, fresh. A creamy sensation on the nose: hints of apricot, blossoms, a touch of lemon curd. Again, the gentle wave of pale apricot fruit swells on the middle palate and rolls along through the finish. A sprinkling of minerality and citron-acidity focus the flavor.   After 20 minutes the apricot fragrance and flavor becomes rounder and fuller.

2009 Montagny 1er Cru Les Maroques Aladame (100% Chardonnay, ½ in stainless steel, ½ in wood, of which only 5% is composed of new barrels. 30 to 40 year old vines) Straw, wide clear rim. A tight weave of flavors – apricot, graphite, a touch of citron, white blossoms, with bright notes of lemon curd. Fresh and satisfying.  After 10 minutes still firm.  After 20 minutes it fills out on the palate, gaining weight. A light butterscotch note emerges.

The Zeni winery (www.zeni.it NOT to be confused with www.zeni.tn.it the estate of Roberto Zeni in Trentino.) hosts this tasting as they will be importing these wines into Italy.

I love the Aladame wines. They do not shout, rather they speak in a civilized tone. They are wines for adults.

P.S. for dog lovers. Katia Ricarelli (the opera singer) was there with her spindly little bastardina, Dorothy.

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November 28 More Ghosties

Russell (Atwood) sent me his new play.  It will be part of his next down-town (as in lower Manhattan) production. Very scary! Russell has written mystery novels – “East of A” was the first – and has now morphed into a producer and playwright.   OOOOOO.

November 26 & 27 Trentodoc

Federica, Queen of the Brenner Pass, whisks us up to join a group of English speaking journalists who are enjoying the annual sparkling wine festival in Trentino. (A province in the Italian Region of Trentino-Alto Adige.) (www.visittrentino.it)

Trentino and Alto Adige are really two distinct regions joined by a bureaucratic hyphen. (It is akin to creating a State called Texas-Louisiana). The two areas are very different not only in terms of terrain and climate but also in terms history, culture and even language.  In Alto Adige (which borders Austria) most citizens speak German and Germanic grape varieties (such as Sylvaner, Muller Thurgau) thrive.  The subalpine climate means winters are cold, summers hot and night chilly all year round. As the Adige River flows into the province of Trento the valley broadens, the climate is warmer and the cultural ambience becomes noticeably Italian. Trentino produces many of the same varieties as Alto Adige, plus crisp metodo classico (a.k.a. Champagne method) sparkling wines from Chardonnay and Pinot Noir. The area also has three notable indigenous varieties. Fruit-filled, red Marzemino (my identifier is an amalgam of blackberries and walnuts), Teroldego (tart cherry-plum, with an almondy note on the finish), and white Nosiola, which produces dry wines and is the main component in the local Vin Santo. My standard identifiers for Nosiolo are a salinity on the palate alongside rather delicate hints of fresh hazelnuts.

Bus Buddies

Jim

Fred

Wink

Michelle

Kyle

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.Okay, the lesson is over. Let’s taste.  What follows are a few of the wines I particularly enjoyed.

2006 Brut (disgorged 2010) Trentodoc Maso Martis (www.masomartis.it) (70% Chardonnay, 30% Pinot Nero) Fine yellow-gold. A creamy sensation on the nose. A sprinkle of spice dances across the broad fruit.  On the palate there is a lemon curd  sensation over fresh fruit (the idea of white peaches). Excellent. Very satisfying.

Brut Rosé (disgorged 2011) Trentodoc Maso Martis (100% Pinot Nero) Color: strawberry juice with a touch of blood orange. Again there is a creamy sensation on the nose that “sets” the fruit fragrances (very light sensation of cherries, raspberries, mulberries, blackberries) A softness of fruit fills the mouth. Clean finish, with lingering berry fruit.    I write “Hot-Diggity!” in my tasting notebook.

2005 Perle Rosé Extra Brut Trentodoc Ferrari (80% Pinot Nero, 20% Chardonnay). Elegant salmon color, with broad clear rim. On the nose: ashes (this is a good thing for me), dried red roses, and an idea of strawberries. Very tightly-knit.

1991 Giulio Ferrari Riserva del Fondatore Trentodoc (100% Chardonnay) (www.cantineferrari.it) Yellow-gold. Nose: Smooth and full. I breathe it in.  I could live in this atmosphere. On the palate: tightly-knit, sensations of fresh hazelnuts, ripe white peaches merge with Bartlett pear notes. Silky freshness, with a vibrant frisson that leaves ideas of peaches and mandarin oranges, fresh creamy hazelnuts and white chocolate. A supremely satisfying wine.

1986 Trento Doc from Roberto Zeni. (www.zeni.tn.it) Reminiscent of zabaglione. A juicy, raisiny aftertaste. Like cream soda on the palate. Texture like heavy silk.

“This was our first experiment to show that Trentodoc can age,” says Roberto.

2008 Teroldego Riserva Superiore Endrizzi (www.endrizzi.it). Rich, lively deep ruby. A sour plum (in a good way) fragrance. A silky perfume. On the palate: a warm infusion of spice and ripe, bruised plums.  Excellent Teroldego.

2008 Ritratto Rosso La Vis (www.la-vis.com) (50-50% Lagrein/Teroldego blend) Opaque ruby sheen. A full silky sensation emerges. Well balanced acidity fruit. It is the texture that defines the wine for me – it is like velvet.  A ripe cherry wave breaks on the middle palate and extends on through the finish.

2005 Riserva Trentodoc Baltar (100% Chardonnay, 72 months on lees) Rightly-knit. Crisp elegance. This is not a wine that shouts, rather it gives smooth refined pleasure.

2005 Trentodoc Riserva D’Isero (in Magnums, 50 months on the lees) Smooth. Elegant. Compressed. Ripe white peaches on the nose and palate. All of a piece from first sniff to lingering finish.  Most of this excellent cooperative’s wines are sold locally.

A producer says: “I am not going to noi you with details.”  The Italian word “annoiare” means to bore.  I think “noi” may enter my English vocabulary the way “wendiamo” has.

November 16 through 24  New York, New York

I am so happy to be back in New York that I take no notes.  What follows is a photo homage to the trip.

The Sherlockian Wedding of the Century (at the Players Club on Gramercy Park)

Bride Mickey

Bride Susan

Photo Op Philip

Mysterious M.E.

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November 11 &12 In Friuli – Fried Cheese on a Stick

We stay at the Edi Keber’s Bed & Breakfast: large rooms, nice, simple furniture and best of all – a first class heating system.

We set out with Alessandra (of the sexy shoes, see September diary) for the castle where this evening’s tasting is to be held. The sky is black. The narrow, twisting road is a shade less than two cars wide. But as there is no traffic this will not be a problem. We seem suspended in total darkness. A milky scrim-like glow from the headlights hits the dark and bounces back. For a second the huge angry shape of a wild boar is caught in the light. I feel I am trapped in a remake of the Blair Witch Project.

We do indeed make it to the 13^th century castle: stone floors, high beamed ceilings, leaded glass at the windows, waiters swanning through the tasting rooms bearing trays of deep-fried tit-bits. I am in heaven.

The variety we are focusing on here is Friulano (a.k.a Tocai).  I am fond of this variety and am happy to see that it is holding its own. My taste identifiers for Friulano: a slight saline note on the nose alongside scents of wildflowers, good structure and creamy texture. I often find ghosts of apricot and crème patisserie.

2010 Ronco Blanchis (Grape: Friulano,  around 80% botritized). 9000 bottles made. Elements of tangerine and mandarins infuse the broad creamy fruit.  Zesty acidity.  (www.roncoblanchis.it)

“I’ve had this vineyard for around 10 years,” says Lorenzo Pala.  “We tried everything to avoid the development of botrytis cinerea. Finally we decided to use the botrytized grapes and see what kind of wine would result.”

Botrytis cinerea is also known as Noble Rot and it is the much sought after component in many of the world great sweet wines (Chateau Yquem, among them).  However, the Ronco Blanchis is vinified to dryness.  It is an exceptionally interesting wine.  It provides flavor sensations I have never found in a dry wine. This wine is worth following.

At dinner we taste

2010 Ronco Blachis Mosso Collio Bianco (The blend includes Friulano, with other grapes, including 17% Chardonnay and 3% Sauvignon Blanc.) I am delighted by this wine. It is forthcoming. The fragrance blossoms, filling the senses: Mandarin, tangerine and greengage plum notes. A vibrancy on the nose and palate. After 20 minutes in the glass it is still fine, firm and fresh.  After 25 minutes a distinct apricot undertow emerges.  Very interesting wine.

“It’s turbo-charged,” says Michael.

The producer, Lornezo Pala makes 1300 bottles of this particular wine. “I would like to sell 1000 and keep 300 to see how the wine develops over time,” he says.

2010 Scubla Friulano.  After 5 minutes the nose mellows. Ripe, yellow plum fruit. Bright acidity. A creamy note on the palate. (www.scubla.com)

Sixty percent of the grapes come from 40+ year old vines.

“Older vines,” says Roberto Scubla, the owner of the estate, “are not as affected by the vagaries of weather.  They are better balanced. It’s like people really.”

2010 Obiz Friulano The idea of apricots – a broad creamy texture shot through with sprightly acidity. (www.obiz.it)

“My husband is the winemaker,” says Serena Fedel. “I always recommend that this Fruilano be served with Prosciutto Crostini.”

2010 Ronco del Gelso Malvasia Insonzo del Friuli. Exceptionally nice Malvasia – all hints and suggestions. Nice weight on the palate.  (www.roncoelogelso.com)

2010 Edi Keber (Friulano) Bright, fresh. A very tightly-knit texture. A fine amalgam of crisp fruit flavors (greengage plumes, gooseberries).

Dinner on Friday night is at Rosenbar (www.rosenbar.it).  Excellent as always: imaginative presentation, well-balanced seasoning.

Lunch on Saturday is at La Subida.  (www.lasubida.it) As we enter we are greeted by a lady offering fried cheese (a.k.a. fricco) on a stick. Hooray! The roast deer is lusciously tender. Again the food, presentation and hospitality is impeccable. Plus the restaurant owners have a 19 year old setter named Kelly.

November 8 Anselmi and Art

Giancarlo and Ann pick us up and take us to the Anselmi estate.  “I know Roberto,” says Giancarlo “Because his wife is from my town, Albaredo d’Adige.”

We enter the vast, artistically lighted winery and take an elevator (a Turkish carpet covering the floor) up to the barrel storage and guest receiving area. Flute music plays. Turkish carpets and large yet elegant candelabras at every turn.  Monumental sculptures in carefully lit niches.  It is a masterpiece of set design.  We leave with a half case of samples.

For all the elegant theatricality of the cantina, the wine I tasted – 2010 Anselmi San Vicenzo. Veneto IGT Bianco (grape variety: Garganega) – is straightforward, with clean, full fruit (dried apricots and pears) on the nose and palate. A dusting of black pepper on the finish. No shadowy depths here.

November 3 Scissors and Grief

I harness up Stanley and set off for my hairdressers.

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“Where is Camilla?” I ask Donatella, looking around for her cranky, wheezy little dog.

After a pregnant silence, Donatella pushes a cupcake-pink box across the desk. Tiny artificial flowers are tacked on the lid. “Here,” says Donatella. “She died on Friday.  We could have buried her in our yard but my husband thought that if we cremated her we could have her with us always even if we moved to an apartment.”  She sniffs, holding back tears.

I think: Now is not a good time for her to be cutting hair.  However, it was clear that she wanted to talk about her dog so I sat down, took off my glasses and listened to Camilla’s eulogy.  Mid-way through, Donatella explodes into tears and excuses herself to have a good cry.

I get home and show Michael my haircut. “It’s not too bad,” he says. “It just needs time to grow out a bit.”  He walks around to look at it from a new angle. “Especially in the back,” he says.

Edmund Cane, Author

Stanley, dog

To understand the significance of these pictures whiz down to October7 Can-tina.

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2001 Pietramora Sangiovese di Romagna from Fattoria Zerbina. Rich ruby/browning plum juice color. Nose: Sharp, precise cherry fragrance with an undertow of minerality. On the palate: Fruit (sour cherry) skims across the palate and settles into a satisfying pattern of flavor, a weave of fruit and zesty, smoky notes. Very satisfying.  Will drink it with lunch.

Let me go on record as saying that I LOVE SANGIOVESE DI ROMAGNA. The fruit is often so round and pleasing that the wines can be well matched with vegetarian dishes.  Many of my friends are witty (as opposed to serious) vegetarians, thus this is an important consideration for me.

Outside my window an angry shouting matching is taking place between a woman and a man.  She is so angry that it must be a lover’s spat. Wow, it has gone on for 30 min.  I thank my stars I am not given to hysterical (and ultimately useless) expressions of this kind.

“What’s wrong with those people,” says Michael.  “Do you think we should call the police?”

After 45 minutes the shouting subsides.  Presumably they are both tired.

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October 25 In the Suevi (sung to the tune of that Village People Classic: In the Navy)

Juliet's courtyard in the rain

Romeo, Juliet & Lorenzo

Recioto di Soave, DOCG

Suevis

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We troop over the Juliet’s House on this rainy afternoon to see our pals Lorenzo Simeoni and The Soave Team present a new initiative: Suevis & Recioto di Soave in Verona (a.k.a. the City of Love).

Lorenzo, like most Italians, had never read a Shakespeare’s play. Two years ago he decided it was high time to remedy that situation.  “I opened Romeo and Juliet,” he tells me. “And the first line my eyes fell upon was Romeo saying: ‘“Save me a piece of marzipan.’”

From that chance glance has grown the Suevi project.  Suevis are marzipan-based cookies that Lorenzo developed from a 15^th century recipe. Their fragrance is reminiscent of my mother’s bath oil balls.  However, they do go down a treat with a decent glass of Recioto.  I had one with 2009 Recioto from A. Vicentini (www.vinivicentini.com ).  Very Yummy. I also tried a Recioto from a spanking new producer, Damiano Fonaro.  “He is our youngest producer,” says Aldo Lorenzoni, director of Soave Consorzio.

October 21 Quintarelli Revelations and Dal Forno gets a look in too

Age-worthy wines and Age-worthy us

We go to Claudio and Giuseppina’s for dinner.  We bring:

1988 Quintarelli Valpolicella. Deep, bright black cherry/plum color. Nose: Fresh, cocoa, lightly candied cherries.  Palate: sprightly acidity. The flavor of cherries near the pit, with a touch of cream. Silky verging on velvety texture. Long Finish.

“Cribbio,” says Annalisa. “For other wineries this would be an Amarone.  Mama, che gioia!  I’m tired of stupid wines that don’t give joy.”

“When I first met Quintarelli,” she continues. “I thought he was going to be huge but he was as small as me. I spent two hours there tasting.  We talked about everything but the wine.”

After 30 minutes the wine is still fresh and firm. After 45 minutes coffee and cola notes emerge.  After 1 and ½ hours, its freshness is breathtaking.  How is it possible that Quintarelli can make a Valpolicella that after 23 years is still giving sensual pleasure, when there are producers who are making Amarones that are dead after 5 years?

1996 Amarone Dal Forno. (www.dalforno.com ) Opaque black/dark plum. Nose: Freshness rises and brightens the senses. It lifts and infuses the creamy cherry fruit. On the palate: a dusting of black pepper on the attack that settles back in to a swell of rich, ripe plums. There is an undertow of tar.  Lively. A soft velvety texture. You breathe in and feel the flavors rise.  The fruit is so powerful that is nicely balances the 17.5° alcohol.

“Cazzo, che roba,” says Roberto, the doctor.

Annalisa

Roberto, the doctor

Giuseppina and Claudio

We also drank  1999 Crozes Hermitage Dom Combier (fresh and juicy), 1994 Sassicaia (vivacious with rich, ripe flavors – blackberries and cream soda), 1995 Sagrantino di Montefalco Arnaldo Caprai (knubbly, mulberry fruit and uplifting acidity) and 2007 Ben Ryé from Donnafugata (my note reads: “bliss”). (www.donnafugata.it).

October 18 I am interviewed and give a tasting lesson

A Latin American journalist comes to interview me for, I believe, an article in a Columbian (or perhaps, Peruvian) wine magazine. Next week she will be moving to Paris where she hopes to tackle the WSET (Wine and Spirit Educational Trust) exams.  When she hears that I have prepared (am preparing) students for tasting exams, she asked for a lesson.

Among other wines, we taste 2007 Sangiovese di Romagna Superiore Riserva “Vigna delle Lepri” from Fattoria Paradiso. (For more on this estate you can whiz down to the June 2011 diary www.fattoriaparadiso.com).  Bright. Ruby red with dark highlights. Clear Rim. The nose is full and fruity (ripe red berries, tart cherries) good Acidity. A gentle hint of spice. The palate echoes the nose. A mineral vein runs through the fruit. My student finds elements of chocolate and smoke. She prefers this wine to the others we try, and so do I.

October 16 Bloggers discover the wonders of Soave

Happy Blogger

The Soave Consortium Team asks me to join the Soave leg of the European Bloggers Conference Tour. The bloggers are impressed with the rare beauty of the Soave Classico zone.  I overhear one bloggette say in an awe-filled voice: “But it’s not ugly here. They told us it would be all flat!” I did not go over to find out who this misinformed “they” might be.  The bloggers are also amazed at the elegance of the wines and their potential for longevity.

The highlight of the day is a tasting of wines from the SoaveCru association.  This is a sort of consortium within the main Soave consortium. Membership is limited to those producers who agree to adhere to much stricter guidelines than those proposed by the official DOC and DOCG regulations.

Garganego Grapes

I taste the 2010 Soave Classico from Gini (www.ginivini.com).  This is the company’s entry-level wine and it is simply superb. It gives fruit (apricot, pear) on the nose and palate and a fine sprinkling of minerality. Zippy acidity infuses the fruit to give pure, simple, pleasure. For me, this is what Soave should be.

1995 Gini Salvarenza Soave.(in magnum) Bright, with a golden sheen over deep yellow. I smell mushy peas (I often get this on mature Garganega) and a hint of tar that shapes the fresh, juicy fruit (apricots, pears). It has an almost petroleum note on the nose (the kind one finds on great Riesling). It bursts like fireworks on the palate, filling the mouth with ever-evolving flavor.  The apricot notes continue to evolve on the long finish.  Its texture is like that of a mature Chein Blanc.

1990 Gini Salvarenza Soave. (in magnum) Freshness on the nose. Flavorful and satisfying. It is tightly knit with a thread of vivacious minerality. On the finish there is a warm snap of fresh almonds.

Okay, let’s think about this for a moment: this SOAVE is 21 years old and still giving pleasure, the 16 year old Salvarenza is still giving joyous burst of luscious fruit.  So, who says Soave can’t age?

I talk to Sandro Gini about horses.

“I was driving along a country road in Burgundy,” he says. “When I saw a man using a horse-drawn plow to turn the soil between the vines.  I stopped the car, walked out in the field and asked if I could have a try, explaining that my dad had used a horse in the vineyards when I was a boy.  I took hold of the plow and went along for a bit and the horse stopped.  It refused to go one step further. The farmer and I examined the plow and realized that it was about to hit the vine.  The horse knew!  No machine would be able to do that.”

“That experience brought back so many potent memories from my childhood.  I still remember sitting on the back of a horse-drawn wagon filled with grapes, watching the landscape roll by. I must have been around 8 at the time.  And I remember the day my dad bought the tractor.  We had to sell the horse because we could not afford to keep it.  Dad refused to come down when the horse’s new owner came to pick it up.  He sent mother down to see the horse was loaded onto the truck.  A while later we found out that the horse had to be put down because it refused to eat.”

There are tears in my eyes at this point and I believe I detect a similar well of emotion in Sandro.

“At the moment I am building a new drying loft and a stable,” he continues on a brighter note. “I want to get a horse and start using it in the field like my father did.”

Sandro has promised to call me when he gets his horse.

Next stop is the Cantina di Soave (www.cantinasoave.it), which has its headquarters right outside the town’s ancient walls.  It is well worth taking the tour as the cellars are vast and atmospheric.  One blogger thought the grotto room with its copper ceiling was like something out of Doctor Who.

There is a tasting of the company’s wide range of wine.  Frankly, I am very tired and it is useless to taste when you are tired.  What I really want is a glass of a nice sparkling wine. A representative of the company kindly opens a bottle of their Lessini Durello Chia.  I am surprised by its fruitiness.

It is a new product for the company, which has just purchased 60% of the vineyards in the Durello zone.

I mention to the Soave team that I am feeling a bit knackered (I am recovering from an operation) and they very kindly rearrange their schedules so that Anna, Soavette extraordinaire, can drives me home.  What very nice people there are in Soave.  I urge anyone reading this to go out right now and buy a bottle of Soave and make a toast to kindness.

October 13 Poetry & Wine

Michael did a translation for a Tuscan producer named Sada, who has sent a 6-bottle case of various wines to Michael as a thank you.

I open a bottle of Sada’s 2009 Integolo Toscana I.G.T. (a blend of Cabernet Sauvignon, Montepulciano and Alicante), the estate’s entry level wine. It is very plumy and round on the palate, yet there is a definite snap at the finish, which reminds you that you are drinking real wine.  It is very warm, mouth-filling and satisfying.  (www.agricolasada.com)

I, as have all the maids/matrons of honor, have been asked to perform or speak at the wedding I will be attending in New York in November. I have chosen to read the ee cummings poem that begins “somewhere I have never travelled…” and ends “no one, not even the rain, has such small hands”. I decide to practice my recitation and end up in tears each time I read the poem.  No doubt a glass and a half of Integolo has loosened my hold on my emotions.

Later in the month I printed up the poem and decided to try the Sada 2008 Baldoro Toscano I.G.T. (Cabernet Sauvignon, Montepulciano). Very deep, ruby, with a blue-plum sheen. On the nose the Cabernet Sauvignon is bold: blackcurrant with a creamy undertow. On the palate, the Montepulciano adds a liveliness and brambly note that gives the wine depth and complexity.  Mouth-filling.  The House Style at Sada seems to be, based on these two wines, lush drinkability.

October 10 Vintage Bardolino – Could this be the official wine of The Adventuresses of Sherlock Holmes?

We pass a group of jolly stone statues in the hall on the way to the conference room where the “San Zeno Castagne, Bardolino and Monte Veronese”(14 Oct to 14 Nov) project is being presented to the press. Five restaurants will offer special menus based on these products (www.ristosanzeno.it). The  press conference ends with a drinks and nosh do: chestnut soup, chestnut-cocoa dessert, pieces of Monte Veronses cheese and an assortment of Bardolino wines.  The label of the 2010 Bardolino “Vintage” caught my eye and I thought: This could be the official wine of The Adventuresses of Sherlock Holmes, of which I am a proud member.  The wine is named “Vintage” because it is made in the old fashioned way and is intended to be a reminder of the good old Bardolino of days gone by. The blend includes 4% of Garganega (the white grape that is the principal a variety in Soave), a dab of Sangiovese, and a good whack (15%) of Molinara and (21%) Rondinella, and Corvina (48%). I know these precise percentages because Giorgio Tommasi, President of the Bardolino Consrozio and maker of this particular wine, pulled a little file card from his wallet and read them out to me.  (www.cantinacastelnuova.com)

2010 Bardolino “Vintage” Clear ruby. Nose: Fresh, perfumed rather than juicy. A nice frison of freshness. The palate follows the nose. The fruit (cherries, I am aware of the flavor of cherry skins).  It is an easy quaffing wine.  Between 5000 and 6000 bottles of it are made each year.

We leave clutching two bottles of Bardolino and a big bag of chestnuts.

October 9 Adventures in the Garda DOC

Michael, Stanley Dog and I are on the train to Desanzano where we will meet the rest of the group.

“What kind of dog is that?” asks a Canadian guy sitting across the aisle.

“A bastardino, a mutt,” I say.

“What’s his name?”

“Stanley.”

“Why’d ya call him that?”

“We named him after Stan Laurel.”

“I don’t know who that is.”

“Yes, you do. He is there somewhere in your subconscious.” I look at his blank face and say: “Laurel and Hardy. Fat guy and a thin guy. Bowler hats.”

“Did they wear striped shirts,” asks the Canadian.

“Only when playing escaped convicts.  Do you know who Buster Keaton is?”

“No.”

“Do you know who Audrey Hepburn is?”

“Yes.”

“Buster is also an important social icon.”  I turn to Michael and say: “It’s because Audrey is on tote bags.”

“You could make Buster bags,” suggests Michael.

Groppello

At the station we meet up with the rest of our bus mates to join the Profumi di Mosto (10^th edition) excursion to wineries in the Garda DOC.  The event is open to the public, the average age of which hovers around 24.

Garda DOC includes, as you might imagine, vineyard areas around Lake Garda.  The principal red varieties are Groppello and Marzamino.

Groppello is bright ruby. It has medium acidity and good body. It is soft and round on the palate with a lightly spicy flavor. The variety is believed to be indigenous to the northern tip of Lake Garda.

Marzemino’s historic claim to fame is the reference to “excellent Marzemino” in the lyrics of the Mozart opera Don Giovanni. The variety produces ruby-colored wines that have tangy perfumes, with hints of black berries, walnuts and vanilla on the nose and palate.

First stop on our Profumi di Mosto tour is Spia d’Italia. This sprawling estate includes a riding school and a cozy looking restaurant (www.spiaditalia.it).  We taste the 2007 Garda Classico Superiore (30%Groppello, 30% Marzemino, plus some Sangiovese, Barbera and Cabernet Sauvignon.) It is a simple, juicy, slightly herbaceous wine.

The highlight of the day’s tasting tour for me was a visit to the Az. Agr. San Giovanni winery (www.agricolasangiovanni.it), which is owned by Paolo Passini.  A word of warning to the non-locals: Passini is a very common name in these parts – of the 6 wineries we visited 3 were run by Passinis. Every year at Vinitaly I make a point of visiting Paolo Passini’s stand because I love everything about his sparkling Groppello. (If you want to read descriptions you can whiz down to any of the previous April diaries.)

“You have come at a propitious time,” says Paolo. “For the first time there is a Garda DOC with a name tied to a specific subzone: Valténesi.”  (For the proper pronunciation of this word imagine Natasha, the Russian Spy from the Bullwinkle cartoon show, saying the word to perky little Rocky J. Squirrel. “Vahl-ten-eh-zee.” I have no idea whether this will improve your pronunciation of the word but it does provide a pleasing image.)

“The Valténise hills only cover a few hectares but it is where the Groppello variety shows at its absolute best, “ says Paolo. “On February 14^th of next year the first wines bearing the Valténesi name will be released.”

We taste a 2010 Rosé (70% Gropello) Pure, crisp bright, light cherry fruit along with raspberry and frozen strawberries on the palate.  I can hardly wait for Vinitaly.

October 7 Can-tina

Stanley, dog as opposed to Edmund Cane, author

For years Morello has been asking me to contribute to his website (www.golosoecurioso.it ) He has never seen my inability to write in Italian as an obstacle.  “Scrivi in Inglese!”  And thus I have agreed to write: Cantina: the Continuing Adventures of Stanley Dog.  “Cantina” is the Italian word for winery and “can” is the local dialect word for dog.  Why this association, I hear you ask.  Because in recent years producers who like me or who want to curry favor have started allowing me to bring medium-small Stanley along when I drop by to visit and taste.  He has already been to Tuscany and Emilia Romagna. Now that he will have his own column perhaps he will receive even more invitations. O Frabjous Day! Caloo Calais!

I think Morello has the impression that Stanley will be writing these articles…..hummm. It is something to think about.  I used to write for wine magazines (Decanter and Wine and Spirits, among them) under the name Edmund Cane (a.k.a. my dog Ed). Ed also had a poem published in a book, I am proud to say. But Ed was a much more literary dog than Stanley.  When people asked: Where’s Ed? I would always reply: “At home working on his novel.”  When they ask: “Where’s Stanley.” My standard reply: “Home watching TV.”  Hummmm. Must ponder.

October 4 Facebook Frolics with Maria Grazie

M.G. has kindly offered to come into Verona and explain the mysteries of Facebook to me.  I put a profile up a couple of years ago.  I went back to visit it a few days later and had a request from someone who wanted to be my “Friend”.  I looked at his profile page. It displayed the image of a man holding a submachine gun posed in front of a wall of automatic pistols!  I left Facebook never to return…until today.

I sense that Maria Grazia finds it pathetic that I must occasionally hang the computer out the window in order to maintain the connection.

I opened a 2004 Bellavista Brut to celebrate. (Elegant, a subtle amalgam of pear-like fruit and minerality.) The wine is from the Franciacorta zone (in Lombardy).  Franciacortas are made with the same grape varieties (principally Chardonnay and Pinot Noir) and same production methods as those used in Champagne.  However, due to differences in soil and climate, I usually find that Franciacortas tend to have a fuller flavor and are much easier to insert into the context of a meal than Champagne.

October 2 Federica picks us up and whisks us to Trentino and the Roberto Zeni winery and distillery

At the Autogrill

Roberto Zeni

Zeni Treats

Federica S.

(www.zeni.tn.it ).  His cantina is participating in the 8^th edition of Grapperie Aperte.  We pull into the courtyard of the estate. Music from the 1980s scores the event: the Bee Gees, M.C. Hammer, Blondie, Michael Jackson.  “My nephew is a D.J.,” explains Roberto. “He compiled the music for today.”   I seem to be the only person ready to dance.  Alas, this is so often the case.

Roberto Zeni looks to me like a slim, witty Kentucky Colonel. This unshakable image is due in part to the Frank Zappa-style ‘tash and the narrow swipe of beard under his lower lip.

We stand in a small room filled with heady fumes and watch pomace sliding down a metal scoop into the still, while listening to a very informative talk about how grappa is made and learn why Trentino Grappa is special. (For more on grappa slide down to the December diary – Federica took us to a town filled with tiny family-owned distilleries. Almost all of these families in town were named Poli!).  This is followed by a bang-up lunch prepared by the ladies of the Zeni family.  At one point Roberto’s daughter says: “Hurry up and finish talking, Dad, or my strudel will get cold.”

We tasted:

Grappa Trentino di Teroldego. Clear. Fragrant (a hint of hay), with a certain softness on the nose and palate. Very long finish.

Grappa Moscato Rosa. Rich and full on the nose. “The best fragrances,” says Robert, “Are maintained at 40 degrees or below.  The difference between 40 and 45 is enormous.”

And – tah dah – the Best Grappa I have ever tasted in my entire life:

Grappa Pini (aged in wood, Teroldego pomace). If you consider yourself a grappa fan then you must try this one.  Utterly superb.  A burst of black pepper and white pepper surrounded by a full whisky-like flavor.

“Bags of flavor,” says Michael.

“You must put it in your mouth and let it dissolve,” says Roberto. I ask him where it is sold.  His reply: “Italy, Germany, Austria—-and 24 bottles went to Tokyo.”

A word about Federica. She is a woman who can wear a fabulous satin cocktail dress with ankle-length combat boots – and make it work!

Alessandra (www.gardasee.it and www.italianwinery.it) picks us up and hauls us out to the Nicolis estate for their 60th anniversary party and ceremonial ribbon cutting.  I believe my invitation to this fab fest is due to the fact that in the blind tasting of 144 Amarones I did in July, Nicolis turned out to be one of my top wines. The affair is impeccably organized: the musicians sound like a Movieland-New York Jazz combo, the food is tasty and interesting (such as a small piece of duck breast topped by an Amarone gelatin square and served on a skewer and bison in Amarone sauce), the wine is fresh and fruity and the guests are relaxed.

The 2005 Ambrosan is Amarone to the 3^rd power: Rich, ripe, enchanting. Bright, with a pure perfume of ripe cherries under spirits, with a dark undertow. The palate echoes the nose. Mouth-filling fruit.

“It’s the biz,” says Michael.

Below are photos of Clementina, Alessandra and Alessandra (too) sporting the finest shoes at this event.  They look a bit like chic Charlie’s Angels, don’t you think?

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We arrive at the Verona Philharmonic theatre for the Masi Foundation Prize giving ceremony.  The jury did its job well this year.  The winners are, generally speaking, all witty and vivacious.  We are also struck by their humility and humanity.  At the drinks do that follows the ceremony everyone seems to be commenting on this.

And the winners are: Don Luigi Mazzucato (who works with doctors in Africa), Arrigo Cipriani (Harry’s Bar, need I say more?), Jacques Orhon (a loquacious Canadian-by-way-of-France wine journalist/sommelier/author, with a passion for Italian wine) and the crowd-pleasing favorites:  Giuseppe Battiston (a wonderful comic actor, who is perhaps best known for his role in Pane e Tulipane) and Massimo Marchiori (who devised the algorithm that revolutionized Google).

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September 20 Concorso di Scultura “Antonio Canova” in Bardolino

Guerrieri Rizzardi (www.guerrieri-rizzardi.it) hosted the second annual Antonio Canova sculpture competition, which offers young Italian artists an opportunity for international exposure.  Works by the nine finalists were displayed at Villa Rizzardi, which is surrounded by a stunning garden designed by 18^th century architect Luigi Trezza (www.pojega.it). This year’s winner is Daniele Salvalai. His work is definitely the most complex of the nine finalists and his use of materials was impeccable.  His sculpture looks like a crater formed by a giant golf ball. But my favorite work is a ceramic version of Martian pumpkins (although the artist, Iva Boccali chose to call it Macerie.)  I will happily admit to loving everything about this annual sculpture competition: its aim to encourage young talent, the exquisite setting, the elegant canapés, the fine wine and the easy camaraderie of the guests.

Soave Blogettes

My pal Maria Grazia Melegatti is there.  Maria Grazia has been a fan and blogger for Soave for many years.  I drink a glass of Guerrieri Rizzardi sparkling Prosecco (fresh, fruity and appealing) and a glass of Rosa Rosae Rosato Veonese IGT (enticing, vibrant pink with full cherry/strawberry tinges fruit on the nose and palate) and nosh grandly.  Maria Grazie tastes the Amarone.

“You know,” she says.  “I really like the Guerrieri Rizzardi Amarone.”

“Me, too,” I say. “There is always an elegant yet definite idea of cherry fruit.”  This scent of cherries is, for me, is the hallmark of a well-made Amarone.

September 18 La Domenica del Bardolino

Stanley on the Bus

Joan in a Chiare-pink jacket

Damiano Peroni, winemaker

Joan, Michael and I take the bus to Bardolino to taste wines at an event held in a lushly grassy park next to Lake Garda. Two of the wines that stand out for me are the Chiaretto Brut from Costadoro (A satisfying wine from its juicy cherry color through its flavors of frozen strawberries and raspberries and on it’s the long finish.

www.agrituismocostadoro.com) and La Ca’s Chiaretto (fresh, infused with strawberry fruit and with a slightly mineraly finish. www.tenutalaca.it)

We also sample a Chiare. This is one of the few wine-based cocktails that really works – very refreshing and elegant in the glass.  I have convinced Joan that it could be a substitute for Pimm’s Cup at English garden parties.  Here is the recipe:  Bardolino Chiaretto Spumante 6/10, Elderflower syrup 1/10, Soda 3/10 – served over ice and decorated with fresh mint leaves.

September 17 Durello and Tales of Denzel Washington

Our pals Ben and Joan come from London for the weekend and we immediately march them to the Carroarmato for lunch.  Annalisa opens a bottle of 2004 Marcato Sparkling Durello, with 33 months ageing.  It has a rich golden color. This idea of richness is echoed on the palate.

“I think this is the best expression of Durello,” says Annalisa, owner of the Carroarmato.

Toward the end of the meal our pals Geppy and Germana drop by.  They have just returned from a visit to New York City.  I lived there for 9 years and had prepared a page of NYC tips for them.  (Such as, eat at a diner where the waitresses have sinewy legs and call everybody “honey” and see a Broadway show; musicals are easier for non-English speakers to handle).

Their biggest adventure happened on the subway.

“We saw this nice looking man on the platform.  He had a notebook and was writing things down in it. So Geppy went up and asked him for directions.  It was then I realized it was Denzel Washington,” says a breathless Germana.  “I bet he was preparing for a movie role! He is so charismatic. And he was very nice.”

“He gave good directions too,” says Geppy.

By the way, next month Joan will be appearing in The Provoked Wife at the Greenwich Playhouse in London. (www.gallcontheatre.co.uk)

September 3 Soave & The Wolf

Zeva Wolf

We take the bus out to Soave for Soave Versus. I taste some of my favorite Soaves and then find a comfy chair in which to do a Sudoku…or two.  The highlight of this evening for me (besides a truly fine Sparkling Durello from Marcato) is meeting Zeva Wolf.

I ask her owner why he happens to have a wolf.  I was expecting a dramatic story of animal rescue.  His reply: “Because I wanted one.”  Evidently, you can go to Piedmont and pick out your fluffy little cub and bring it home.  Something does not sound right about this to me but, then again, Zeva Wolf seemed very calm and collected about her life as a household pet.

The next day, clutching my doctor’s certificate, I shuffled past the massive Roman gate that marks the confines of the centro storico of Verona and stepped gingerly on to the pink marble sidewalk of Corso Cavour. I slumped against the wall of a grand modern building (circa. 1700s – that is modern for Verona) and estimated the distance to the palestra (gym). It was only the goal of having Beyoncé-like thighs by the end of the year that kept me putting one foot in front of the other during that long five-block exercise in pain.

Gyms are a rather new phenomenon in Italy and they seem to be based largely on images gleaned from music videos.  Positive slogans in English – “A strong mind starts with a fit body” and “Energy – the more you give the more you get” –  are painted on the walls in letters a foot high.

Eight large televisions tuned to the major national channels and, inexplicably one tuned to German MTV, hang from the ceiling in front of a mirrored wall.  Facing the televisions are rows of ciclettes (stationary bikes) and tapetti (tread mills, literally carpets).

It is thanks to these TVs and my doctor’s advice to keep on pedalling that my German vocabulary has quadrupled since starting at the gym.  From being able to point and exclaim “Mein Hund!” (my dog) and “Mach schnell” (hurry up), I now know keen phrases gleaned from MTV reality game shows:  “Machen” (Made), “die gekickten” (those who have been kicked out) and “nächst!” from the dating show Next und the wonderful word “gepimpt”, as in “you have officially been gepimpt”  from the car make-over show Pimp My Ride.

The employees of the gym have their job designation printed in English on the backs of their tasteful black polo shirts: “Staff” or “Personal Trainer”.  This is very helpful as Italian Personal Trainers are not quite like those in the United Kingdom or the United States. In those countries a Personal Trainer is a muscular young person charged with nipping at the heels of the client, exalting him or her to “go for the burn” and “do ten more flexes” and “fifteen more ab curls!”.  They are expected to be smiling dictators who will keep the client on track. In Italy Personal Trainers tend, on the whole, to be weedier.  This does not interfere with their job as here their role is really that of a trained listener rather than exercise dominator/dominatrix. They drape themselves over a ciclette, their dark, sensitive eyes locked on those of the client and nod sagely and murmur in agreement while their sweat-suited or spandex-clad charge complains about the children, the weather, the state of the nation.  The exerciser’s pedalling or pushing or pulling grows slower as their monologue becomes more complicated.

At the gym the Italian fascination for cleaning products and fear of germs comes into play once again. (A recent study conducted by Proctor and Gamble and published in the Wall Street Journal not only confirms that Italians purchase more cleaning products per capita than any other Europeans, it also states that the average Italian spends twenty-one hours a week cleaning as compared to Americans who spend around five hours a week at the same thankless task.).  There are ladies at my palestra who, in addition to the little bottle of designer water and the matching wrist and headbands, bring a large towel, a spray bottle of disinfectant and a small towel for rubbing down surfaces.

As I was doing my fifteen minutes on the exercise bike I watched as one of the ladies unpacked her cleaning supplies and prepared her bike for mounting.  She scrubbed the handlebars, the pedals, the seat, the dials, the post the seat is attached to. (Have you ever seen anyone touch that bar? No, neither had I until I spotted the Disinfectant Ladies.)  She cleaned with the maniacal diligence of a serial killer, who has studied every episode of CSI.  After she was finished she carefully spread a clean towel on the seat before climbing aboard for her obligatory warm-up ride.

Another thing that sets an Italian gym apart is the perks your membership offers.  In New York and London gyms sometimes make reciprocal deals for discounts at health food cafes or leotard shops.  Here your gym membership card entitles you to a discount price on Happy Hour cocktails (and I do not mean a carrot juice smoothie) and the pleasure of noshing at the ample buffet at a local bar.

Should you wish to sign up at my gym you will have no trouble finding it. There are always four or five personal trainers and clients clustered around the entrance enjoying a pre- or post-sweat cigarette.

In the meantime, I continue to pedal on, my intentions still firmer than my thighs.

Those wanting loads of wine tasting notes and experiences can slide down to July – or any other month for that matter.

Italy grinds to a standstill in August. On August first many shop owners roll down the metal grids that bar their shop fronts and tape small signs stating that they are going on vacation for two or three weeks.

This has to do with the country’s pagan past, although some Italians try to pin the work stoppage on the Virgin Mary and others think it has something to do with workers’ rights.

In 18 B.C. the Roman Emperor Augustus decided to gather up all the rituals and celebrations devoted to the harvest gods and place them in the month that bears his name. What better tribute to himself than officially establishing a continuous eating, drinking and orgy binge?  In the fifteenth century the Roman Catholic Church began to absorb pagan rituals into their own rites by tying them to an existing Christian celebration. The fifteenth of August had been designated, since the sixth century, as the date of the Virgin Mary’s assumption into heaven. Hence, the harvest festivals metamorphosed into a celebration of the Virgin Mary. The fifteenth is now a national Italian holiday called Ferragosto. A special mass is performed at the churches but the basic desires of the Emperor Augustus are not overlooked. Whether they are church-goers or not, all Italians know that Ferragosto is to be celebrated by eating to excess and drinking in the company of friends and relatives.

Verona’s centro storico is a ghost town. Stanley and I can walk for thirty minutes in the morning and not meet a soul. In the afternoon we may meet a few confused, wandering tourists and middle-aged Italian men who are on their own, as thy have sent the wife and kids to their second house by the sea or in the mountains.

Here are some of the things we see on our walks:

August 10: The only tasting I did was my tasting lesson with my student Matteo.  I am preparing him for his Wine And Spirit Educational Trust professional exams.

Today he brought: Non-vintage Ribolla Gialla Spumante  from Az. Agr. Ronchi Sa Giuseppe Bright. Firm perlage. Pale yellow with gold highlights. Clear rim, pale yellow core. Vaguely tropical notes on the nose (pineapple, kiwi). On the palate: green gage plums, medium acidity. Light to medium body. Creamy texture. The palate follows the nose.  Decent commercial wines.

I presented a 2003 Zamuner Rosé and we agreed it was a decent commercial wine.

With dinner (a hot dog. Yes, I know I am supposed to eat gourmet chow all the time so as not to ruin my sensitive palate but…its summer!!) I drank a glass tankard of Zamuner rosé. Yippee. There is something wonderfully decadent about drinking sparkling wine from a tankard.  I did it the first time with my husband and his mother at a swish pub in Birmingham (England, not Alabama). I urge you to try it: slip your delicate hand through the mug’s sturdy handle and quaff Champagne (or other fine sparkling wine).  Ah…

Matching Wine with Asian Food: New Frontiers in Taste

How this book came to be:

This book sprang from some snapshots of vineyard dogs and was nurtured at swimming pools in Italy and Singapore. I met Edwin Soon on a journalists trip.  He had a camera and I did not.  I love dogs of all shapes and sizes and on this particular trip we saw a pack of fine, sweet-faced animals. Edwin took some photos and promised to send them to me once he was back in Singapore. Frankly, I did not expect to see these photos because promises made on journalist trips are seldom kept. However, a few weeks later a large envelop arrived from Singapore. I wrote Edwin a “thank you” email.  Soon we were regularly exchanging emails. Naturally we began to write to each other about matching food and wine. We both kept coming across the notion that Sauvignon Blanc made an ideal partner for Thai food, an idea with which neither of us agreed. We felt that a less herbaceous wine was called for and settled on the floral and slightly mineral notes of a top-flight Soave. Every snippet of wine pairing lore that struck us as inappropriate inspired a fresh volley of e-mails. From hypothetical musings we began to test our theories in Singapore and Verona and points in-between.  We would meet up periodically on journalist trips and, by the pool while our colleagues were resting, we began developing our ideas on pairing Asian food with wines from around the world. So, dear readers, this book exists because I wanted a picture of a dog!

Wines of Italy. I tasted and researched the history of over 300 Italian grape varieties for this book. I wrote it for wine lovers and those who work with Italian wines. I also include recipes, which can enhance the pleasure offered by wines made by these unusual varieties. You will find all the old favourites – such as Nebbiolo, Sangiovese, Pinot Grigio,  Primitivo and Nero d’Avola –  as well as varieties with potential – such as Garganega, Timoraso and Uva di Troia.

How this book came to be:

I have worked with Italian wines for some twenty-five years, often taking trips to various parts of the country to visit producers and taste their wines. Invariably in the late 1990s and early years of the new century producers would present me with wines made from Cabernet and Chardonnay grapes. This disturbed me deeply as I knew of Italy’s patrimony of unique varieties. I would always ask the producers if they had anything else to show me and slyly they would pull out other bottles of wines made from local grapes. When I asked why they had not presented these first, producers replied that American, English and European wine buyers had told them that “international” consumers would not be able to understand the flavors and fragrances of these varieties and therefore would not buy them. This, made my blood boil. My feeling was that consumers would appreciate these wines if information about them was presented properly. So I decided to write a book about indigenous grape varieties that would help sommeliers, wine buyers and consumers make informed decisions.

Bacchus at Baker Street: Sherlock Holmes and Victorian Wine Lore. The great friendship between Sherlock Holmes and Doctor Watson began with a chance meeting in a bar. Bearing this in mind, I decided to write about every wine, spirit and beer mentioned in the Sherlock Holmes stories. This developed into a study of Victorian drinking habits, including information about the best vintages (with tasting notes written in an age when people were not afraid to express their exuberant enthusiasm or icy contempt), details on drinks advertising, a look at a Victorian cellar and medicinal uses of wine, along with a fine compendium of popular Victorian and Edwardian cocktail recipes. Of course, there are chapters comparing the art of wine tasting with the art of detection, and the way Sherlock Holmes’s knowledge of wine led to the resolution of criminal investigations, as well as an essay on what drives wine merchants to crime (their motives have not changed).

Baker Street Irregulars on Bacchus at Baker Street:

“Patricia Guy discusses the wine, beer and spirits, and the barkeepers and wine-merchants found in the Canon with flavor and humor.” Peter Blau, BSI, ASH

“Ms. Guy speculates with expert authority setting the references firmly in their historical context. She goes intofascinating detail…” Roger Joohnson, BSI

How this book came to be:

Several years ago I gave a speech during the Sherlock Holmes birthday celebration held in New York City. I choose to speak about the kinds of wines and spirits Dr. Watson would have administered. At the end of the event I was stopped by a platoon of ladies and gentlemen who asked if I were writing a book about this subject. After thirty minutes of reflection, I said to myself: Why not!  And thus Bacchus at Baker Street, my first book, was born. I recently reworked the manuscript, adding new chapters, more Victorian cocktail recipes and updating the information on contemporary wine. I will always love this little book. I am happy to say that it is now available on Amazon.com.

Katherine Karlson and I edited and contributed to Ladies, Ladies! The Women in the Life of Sherlock Holmes. These ladies – whether love interests, femmes fatales, or independent career women – faithfully mirror the changes and challenges real women faced in the nearly half century during which the famous detective stories were published.  This illuminating and entertaining anthology of original essays, poems, classic British music hall ditties, and insightful pockets of history examine topics ranging from libations to libido, perfumes to prejudice, in the context of the Sherlock Holmes stories.  It will delight all explorers through the cultural landscape of the Victorian and Edwardian eras.

How this book came to be:

For nine years I lived in New York City. My first job there was as manager of the Mysterious  Bookshop. Not surprisingly all my closest friends in the city then as now are mystery book readers. I became an Adventuress of Sherlock Holmes and, later when I started to travel and then live in Europe, I kept up my friendships via post and the occasional visits to the city for the Sherlock Holmes Birthday Bash in January. I moved to Verona in 1991 and while I love living in Italy, it is safe to say that Sherlockians are scarce. I began to miss the camaraderie of mystery buffs and the Adventuresses in particular. So I devised a plan that would keep up our contacts.  Why not, I thought, compile a book about the women in the Sherlock Holmes stories and invite all my pals to contribute. Everyone I asked happily jumped on board! And that is how Ladies was born.

Speaking of Wine is written in English (with a precise Italian translation on every facing page).  It includes terms used in viticulture, winemaking, tasting and business. It is designed as a language aid for Italians and English-speakers who work with Italian wines.

How this book came to be:

I was asked to join Le Donne del Vino, an organization made up of women who work with Italian wine either as winemakers, producers, marketers or journalists. I was whining one afternoon to the president of the Veneto chapter, Nadia Zenato, about how I missed teaching tasting. I am good at it and it gives great pleasure to help people hone their abilities. She promptly suggested that I do a “Wine Tasting in English” course for Italian wine producers and restaurateurs. I repeated this course several times, each time adding to my list of Italian-English words about tasting, viticulture, winemaking and sales. Often during Vinitaly, the annual wine trade fair held in Verona, I would be approached by former students who would ask for another photocopy of my wine vocabulary because, they said, their importers from the United States and England had taken (some used the word “stolen”) their copy of my text.  At a tasting in Piedmont I met two English teachers and we teamed up to make this useful little book.

Great Wine Tours of the World is a glossy, photo-filled book that takes a look at famous wine zones in Europe and the New World.

How this book came to be:

There is no story of creative serendipity here. I merely opened my email one day to find a request from the editor to do the Italian chapters for this book.  Writing about Tuscany and the Veneto is so easy for me.

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Other books which I wrote or contributed to: