OCTOBER 2014

31 October
1Our pal Ugo teaches small children at a public school. Because he is a lively person the school board decided that he should be the school’s English teacher. Fine – except for the fact that he does not speak English. The school board sent him to an accelerated 6 week course. Fine – except for the fact that Michael did his homework for him.
Well, Ugo called Michael and asked him to come to his classes today to explain Halloween. Michael, quick thinker that he is, said: “But Halloween is an American holiday, Patricia should come too.” I spent the morning drawing witches and pumpkins on the blackboard, which I enjoyed. And Michael and I repeated HALLOWEEN! TRICK OR TREAT! WITCH! HAT! overandoverandoeverandover again.

 

 

25 October – The Byblos Art Hotel (www.byblosarthotel.com)

We are invited to take part in an artistic field trip organized by Ten Star community. I cannot even begin to tell you how beautiful and creatively invigorating the Byblos Art Hotel is. I took no pictures because I knew that any photo I took would never convey the feel of the place. Among my favorite works of art was a beautifully restored 1950s juke box that played recordings of poetry rather than music. Works by Damien Hirst and Vanessa Beecroft, as if by magic, fit comfortably into the the grandeur of the Venetian Villa’s main reception room. The tuna at the buffet wasn’t bad either.

 

13 October – Bacchus of Baker Street is mentioned in the Guardian!
bacchusTim Kline, a fellow Sherlockian, kindly sent me a link to the article.
http://www.theguardian.com/books/2014/oct/11/sherlock-holmes-exhibition-museum-london-dispelling-myths

It is once again time to say that there is a at least one creepy pirated version of Bacchus out there in the world. The cover you see here – with the nice Basil Rathbone-esque Holmes drawn by Gianni Burato – is the Real Version. Accept no substitutes.

 

 

October 11 The Canova Prize
Guerrieri Rizzardi (www.guerrieri-rizzardi.it) hosted the annual Antonio Canova sculpture competition, which offers young Italian artists an opportunity for international exposure. Works by the finalists were displayed at Villa Rizzardi, which is surrounded by a stunning garden designed by 18th century architect Luigi Trezza (www.pojega.it).
For the first time since its inception, I could not attend the prize giving ceremony. I sincerely regret this because I love this prize. Here’s why:
Italian wine producers are always trying to link their product to Art. Seldom do they actually seem to be truly interested in the subject. It’s like people who go to fancy dinners in order “to be seen” as opposed to going to a dinner to chat with people and enjoy an evening out.
The financial and organizational support provided by the Guerrieri Rizzardi wine company is one of the very few collaborations in which the motivation is art and not just “being seen” to support Art.
This year’s winner is Maria Savoldi, 25, from the Accademia delle Belle Arti di Bologna

 

 

10, 11 and 12 October In Friuli-landia for the Scioppettino Fest
3 vineyard shotScioppettino appeared on the Friulian wine scene around 1300. It is primarily cultivated in the hills and foothills of the commune of Prepotto. In its early days, Schioppettino was more commonly known as Ribolla Nera.
In the years following the outbreak of phylloxera (a vine louse that infected many of the vineyards of Europe in the late 19th and early 20th century), Schioppettino lost ground to heartier-high-yielding varieties. The 1970s and 1980s saw renewed interest in Scioppettino, and in 1992, it joined the list of varietal wines made in the Colli Orientali del Friuli DOC zone.
Scioppettiono has a dark ruby color, and is full bodied, with a soft black pepper tone over richly textured fruit flavors, which include wild blackberries, raspberries and blackcurrants
The lesson is over, we can now return to the diary…

We – me, Michael and Stanley J. Dog – arrive at the tiny train station of Cividale del Friuli and after much toing-and-froing arrive at the B&B Il Vecchio Gelso, which also produces wine. The staff is gearing up for its post-harvest picker’s party. The owner shows us the certificates that will be awarded to The Harvester Who Always Arrived On Time, the one who Picked The Most in a Single Day and The Biggest Brontolone (grouch).

 

5 with taniaThen we are off to a dinner with producers at Ristorante da Mario in Abano – and a fine wingding it is too! Marco Grasso, the owner, is exceptionally kind to small Stanley, bringing him water and informing him that the meat course would arrive soon. The food is excellent, as is the company.
By chance, we sit at the table hosted by Flavio Schiratti, owner of RoncSoreli and Tania, his able marketing director. I am relieved to discover that I really like his wines. They are very well- balanced, juicy and satisfying. Here is a photo of Tania and me, note the leash attractively looped around my neck.

 

 

 

 

4 weedWe arrive back at Il Vecchio Gelso around 1 a.m., in time to hear the last blast of the harvester’s ball. The happy harvesters are singing and bopping along to the Black Eyed Peas – let’s get it started…in here!

The next day we are informed about a European Union Project that combines research and promotional activities between the wine producers in Propetto and their neighbors over the hill in Slovenia. Then we stroll down the street to watch the blessing of the new open air exhibition space (and potential roller-skating rink). In the space are local foods and wines are on sale, as well as kiosks offering 5 or 6 other local (Slovenian and Friulian) products. Among these is Konopljino Olje – Yes! Oil made from Cannabis Sativa. Note the happy dancing plant on the labels.

It tastes vaguely like peanut skins. It probably doesn’t have any mood-altering properties. We could not resist buying a bottle. “It will be a talking point,” said Michael. The nice man who sold the oil to us (and threw in the flour for free) said it was good for the digestion.

 

Off to Castello di Albana for a tasting of Scioppettinos. The fellow leading the tasting barked out a loud, maniacal laugh whenever he said something that he thought was amusing. Fortunately this didn’t happen all that often.

 

The Contessa of the Castella (a.k.a. Isabel von Teufenstein, Financial Assitant/Programme Manager for European Cross-Border Co-Operation) says I can let Stanley off his lead. He races around the courtyard – a wild and free smallish dog. She finds a stick and the three of us attempt to engage Stanley in a game of chase and fetch. Isabel’s family also happens to own a winery in Switzerland – Tenuta Bally & von Teufenstein ( www.tenutabally.ch ).

 

We visit the RoncSoreli estate. It will be a real showplace once construction of the additions to the winery are completed. Again, I am delighted that the wines; they are fresh and flavorful and very well made.
Back to town…

 

8 HildaAfter a bit of aimless roaming and waiting around, Paolo I. (the valiant organizer of this 3-day event) whizzes us in his van to Vigna Petrussa (www.vignapetrussa.it).

This lovely estate is owned and managed by the dynamic Hilde Petrussa. What was intended to be a winery visit and tasting instantly became a relaxing, amusing party among friends. Some fifteen of us settled chairs in the fragrant garden and chatted and tasted some exceptional wines. Among them her superb Picolit.

 

7 crates of grapesPicolit’s production zone is limited to the Friulian Province of Gorizio and Udine. The variety seems to have arrived on the scene in a blaze of glory in the late 18th century, when Count Fabio Asquini created a market for a sweet wine made from Picolit grapes, which he considered an alternative to Hungarian Tokay. The grapes for Picolit are usually semi-dried before pressing.

 

2 October Lunch with Angelo P. at Trattoria Al Pompiere (www.alpompiere.tv/it)
11 angieAngelo asks me to pick the wine. I am uncomfortable picking wine when someone else is paying. I say I want something from Alsace or Loire and leave the fine tuning to him. He chooses a Marcel Deiss 2006 Marcel Altenberg de Bergheim. Oh, man, is it yummy – honied yet with a fine slicing acidity, a fragrance that excited the imagination. (www.marceldeiss.com. )
Among other things, Angleo wants to talk about the New Face of Bardolino. The producers are going for a paler, more Provençal-style rosé. I like Angelo. He is creative, intelligent and has a sense of humor.