Food, Wine, Restaurants--Oh My!

My take on Pizzoccheri Valtellinesi

The holidays are now in full swing and with it, comes all the work involved in the wine and food industry.  Today, I wanted to take a moment to post some links to my recent work off The V.I.P. Table, as well as a new page dedicated to Barolo, and a link to a new Blog that was created by a fellow Barolo lover who has great insights on some of the best Baroli coming out of Piedmont.

A Passion for the Valtellina
Passion is the key to great food. I don’t care whether you spent eight months in a diploma program or two years at the C.I.A., the best food comes from chefs who possess passion. I’ve worked alongside some highly trained individuals who will never do anything more than rehash the same repertoire throughout their entire careers. Why? Because they lack passion. A great chef is not built in school or the restaurant kitchen, he is made through decades of experiences... Keep reading at What's Cookin!

Masi Amarone and Risotto
I was recently on vacation with my wife. Together we sat under the stars, a small fire pit going in front of us and a glass of Amarone in hand. It was a wonderful moment in time that two working parents seldom get to enjoy. I spoke in utter contentment, “The stars are so beautiful.” My wife looked at me, and I looked at her, and she said, “I love… Amarone... Keep reading at Snooth!

Older Vintage Wine and Cellaring
I’m often asked, “Why should I cellar wine?” Now, we’re not talking about a well-stocked shelf of bottles to pull from or a Eurocave filled with your favorite juice. We’re talking about a wine cellar filled with vintages that are left to sit for years or decades in perfect, cool, moist, dark, vibration-free harmony. The answer is simple to me... Keep reading at Snooth!

The Barolo Pages
From the hills of the Langhe in Piedmont, Italy. Barolo truly is the King of Wines and the Wine of Kings. It is made from the Nebbiolo grape, which is also used to make Barbaresco, Gattinare and Ghemme in Piedmont, as well as in the Valtellina and Franciacorta regions of Lombardy. Often compared to red Burgundy and capable of aging for decades, its layered and deeply fragrant aromas make Barolo a wine that can be dwelled upon for hours... Keep reading at The Barolo Pages!

Nebbiolo Junkie
Nicolai Soegaard is a fellow Barolo enthusiast, whose insights and tastings, I've followed for many years now. Living in Copenhagen, Denmark and regularly traveling to Piedmont for tastings.  Whether it's food or wine, Nicolai constantly has something new and interesting to share with fellow Nebbiolo lovers. Hence his new blog... Nebbiolo Junkie

An Umbrian spin on Sangiovese

Tonight I took a break from tasting new wines. It had been a long day and I needed to stack the deck. I needed a wine that would not let me down, a wine that I had been saving for a day like today. Tonight, I opened a bottle of Paolo Bea.

The last time I talk about Paolo Bea was in my piece “Paolo Bea: A legacy in the making”. My opinions have not changed. These are amazing wines that, I believe, will one day stand shoulder-to-shoulder with the biggest names in Italy. Tonight's bottle was the 2003 Paolo Bea Montefalco Rosso Riserva Vigna Pipparello, from the region of Umbria. It's a blend made primarily from Sangiovese (60%) with Montepulciano d'Abruzzo (25%) and Sagrantino (15%).  If you love Brunello or top-shelf Chianti Classico, then this is a bottle that you must seek out.

The 2003 Paolo Bea Montefalco Rosso Riserva Vigna Pipparello came across as slightly more mature than expected, yet stunning none-the-less and with many years of fine drinking ahead of it. Coming from a perfectly stored bottle and tasted over the course of a number of hours. It was wonderfully soft and sweet on the palate with a haunting bouquet that pulled me in. Paolo Bea continues to impress me and it’s a wonder that this winery isn’t on the A-lists of more Italian wine lovers.

Keep an eye out for a recipe for
Pizzoccheri Valtellinesi on Whats Cookin'

It was enjoyed with a plate of Pizzoccheri Valtellinesi, which is a recipe I’ve been trying to master for a few weeks now. It’s seriously stick-to-your-ribs, home-style, Northern Italian cooking with fresh buckwheat pasta, cabbage, potatoes and onions, in a Fontina and sage butter sauce. Sounds easy right? Well, I’ve been having trouble getting right until—today. It was awesome and the Paolo Bea made it really shine.

2003 Paolo Bea Montefalco Rosso Riserva Vigna Pipparello - The nose showed intense black cherry, cinnamon stick, and chalky minerals with notes of mushroom and forest floor. On the palate, sweet ripe cherry enveloped the senses, like a sweet and savory sauce with beefy notes and clove spice, adding complexities. With each sip, I was tempted to take another. It was soft as silk yet weightless on the palate with high-toned red fruit, hints of mint and herbal tea on the finish. (94 points) Find it on Wine-Searcher!

As much as I love Wine-searcher, sometimes an individual retailer deserves the spotlight: Vinopolis Wine Shop in Portland Oregon has a great selection of Paolo Bea wines. They also carry an excellent selection of wines from around the world, along with some of the most highly sought after Italian wines you could hope to find. If you're interested in exploring the the wines of Paolo Bea, this is a great place to start.