tag:blogger.com,1999:blog-211698822024-03-13T01:38:03.882-05:00my life italianOnce upon a time in Texas, there was a girl with an appetite and a dream...Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.comBlogger199125tag:blogger.com,1999:blog-21169882.post-56655486220581990692011-01-28T06:22:00.003-06:002011-01-28T06:47:11.249-06:00Anniversary, and Off to Italy!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckU-UcTFuxe8pCcFW95p1ZjTtf1KILtdOlwamKpM_IuI0Ko7PWVK34p7Ty7YmKqegGOrwop1uNNnYLCHth7_MwiJh9cYbCIr6im2D_gllXDkOg_sDBM27-OlxVpLOC57elOFpcw/s1600/birds+eye+venezia"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckU-UcTFuxe8pCcFW95p1ZjTtf1KILtdOlwamKpM_IuI0Ko7PWVK34p7Ty7YmKqegGOrwop1uNNnYLCHth7_MwiJh9cYbCIr6im2D_gllXDkOg_sDBM27-OlxVpLOC57elOFpcw/s400/birds+eye+venezia" alt="" id="BLOGGER_PHOTO_ID_5567217329096017250" border="0" /></a><br />At this time last year, <a href="http://dobianchi.com/">DoBianchi</a> and I headed off to California to get married. Our first year together as husband and wife has been joyful and full of excitement about our future. Now we are embarking on another adventure, to the Veneto and Friuli. I'll meet some of Jeremy's old friends and see bits of his life as a student, but we'll also see an old friend of mine from high school. <a href="http://www.acevola.blogspot.com/">Italian Wine Guy</a> will even be joining us for a bit! What a treat!<br /><br />On the agenda: Quintarelli, Angiolino Maule, some Prosecco colfondo, Venice for anniversary dinner, Giampaolo Venica, and a place I've always wanted to visit--Trieste.<br /><br />There's more to it than that, but you'll have to stay tuned! DoBianchi will certainly be blogging and, depending on our WiFi access, I might be blogging too.<br /><br />Happy Anniversary, 2B! I am thrilled to have such a fun travel partner, I couldn't have been luckier than to have found you. I look forward to a lifetime of adventure by your side.<br /><br />Now let's go!Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com12tag:blogger.com,1999:blog-21169882.post-57809885332125228922011-01-23T09:27:00.001-06:002011-01-23T10:02:22.452-06:00Galluccio DOC<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisiz5og86BTBcKhFoburJ9eEn2jMZDTzTnJ4ErullxhFEhEbzQs1QGg4mey7P3iA4dni7ONoM0UScC29gxbBambI4eS8W3G5FkA3vLQYUqhof80NHh_TPiW-l50SEkGotqEXDySw/s1600/galluccio+1910"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisiz5og86BTBcKhFoburJ9eEn2jMZDTzTnJ4ErullxhFEhEbzQs1QGg4mey7P3iA4dni7ONoM0UScC29gxbBambI4eS8W3G5FkA3vLQYUqhof80NHh_TPiW-l50SEkGotqEXDySw/s400/galluccio+1910" alt="" id="BLOGGER_PHOTO_ID_5565410276782508754" border="0" /></a>Galluccio is one of those DOCs that doesn't get much attention, and doesn't do much to garner any either. According to this text, there are grumblings of a new DOC for the long-forgotten grape varieties, Pallagrello (nero and bianco) and Casavecchia. They are currently produced under the Terre del Volturno IGT. This could definitely create some interest.<br /><br />The two Pallagrello varieties were favored by the Bourbons, but were all but wiped out by phylloxera. Casavecchia, however, has much more ancient origins with possible connections to the <a style="font-weight: bold;" href="http://mylifeitalian.blogspot.com/search?q=oscans">Oscans</a>. The legend goes that an old vine was found in the ruins of a garden with an unusually large trunk. Cuttings were taken (or maybe even seeds), and the variety was reborn. There is a lot of information out there about these historic varieties, but this is the short version, and is based on the stories that I heard back in 2004 when I was introduced to these wines while living in Ischia<br /><br />And if the producers can keep themselves from tarting up the end product with barrique to make them "important," we might actually be able to enjoy them.<br /><br /><span style="font-size:85%;"><span style="font-family:times new roman;">Text below adapted from: Del Canuto, Francesco et al., </span><i face="times new roman">Il vino italiano, panorama vitivinicolo attraverso le denominazioni di origine</i><span style="font-family:times new roman;">, </span><span class="yshortcuts" id="lw_1288547439_0" style="font-family:times new roman;">Associazione Italiana Sommeliers</span><span style="font-family:times new roman;"> (Bertani & C.), Milano, 2010 (2002), fourth edition.</span></span><br /><br />Recognized as a DOC in 8/4/97<br /><br /><span style="font-weight: bold;">Production Zone:</span> includes the townships of Conca della Campania, Galluccio, Mignano Monte Lungo, Rocca d'Evandro and Tora e Piccilli, all in the province of Caserta.<br /><br /><span style="font-weight: bold;">Yield:</span> Whites, 12 tons per hectare; Reds, 11 tons per hectare<br /><br /><span style="font-weight: bold;">Aging Potential:</span> Whites and Rose, about 1 year; Reds, 1-2 years.<br /><br /><span style="font-weight: bold;">Grape Varieties:</span> WHITE: Falanghina, min 70%, alcohol min 11%; ROSSO: Aglianico min 70%, alcohol min 11.5%; ROSATO: same as rosso but with a min alcohol of 11%<br /><br /><span style="font-weight: bold;">Other types:</span> Riserva, must have a minimum of 12% alcohol with at least 24 months of aging<br /><br />Galluccio, set in the hills of the volcanic Roccamonfina, is the newest appellation in the province of Caserta. This region, though for now unremarkable, has the potential to make good wine. In recent years some pioneering wineries in the the province are looking to reclaim land for vineyard sites that had long gone to ruin. There is also a movement to reclaim and cultivate some ancient grape varieties like Pallagrello (nero and bianco) and Casavecchia in limited production, and to create a new DOC for them.**<br /><br /><span style="font-style: italic;font-size:85%;" >**VERY exciting, in my opinion.</span>Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com4tag:blogger.com,1999:blog-21169882.post-54671472258516582292010-12-27T10:18:00.004-06:002010-12-28T08:48:29.202-06:00Happy Holidays from the ParzensHere's a slide show that my <a href="http://dobianchi.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">DoBianchi</span> </a>put together with a Christmas song** that he wrote (very creative, this guy :). In this video, there are the highlights of our first year together as a family. What a year it's been! I can say without a doubt, that marrying my Jeremy P was the highlight of my life thus far. As we begin our journey together, I can't imagine being any happier, but I know that we have a very hopeful future that we're looking forward to living with immense joy and anticipation.<br /><br />Our lives have been enriched by new relationships, and deepening connections with those already <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">existing</span>. We are so very blessed and have not forgotten that for one moment.<br /><br />You see, there's no one else in this world who could have given me the life that I felt I was meant to live, but Jeremy <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Parzen</span>. I love you! With you it's one adventure after the next, and I cannot wait to hold your hand for another year.<br /><br />Happy new year, everyone!<br /><br />And...action!<br /><br /><object width="640" height="385"><param name="movie" value="http://www.youtube.com/v/xDvFKbRialc?fs=1&hl=en_US"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/xDvFKbRialc?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></embed></object><br /><span style="font-style: italic;font-size:85%;" ><br />**I just dare you to try not to have that song in your head all day. You can't help it, can you? </span>Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com5tag:blogger.com,1999:blog-21169882.post-15992722610309778412010-11-29T17:15:00.005-06:002010-11-29T17:21:55.947-06:00Falanghina<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7UAQjsT2reVvdCLhYzNrz2AkOZ36EWtd3hm0yA7A5nuVNNTing-vBfRd9iAxEU9lK-XQXvRwgZ0aa2w78fHPxI6ojY-Hh2hMQS-2FVmEgb2LaiMEQdODMoDyNGELNGwWBt5TVLw/s1600/festapesce.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 338px; height: 340px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7UAQjsT2reVvdCLhYzNrz2AkOZ36EWtd3hm0yA7A5nuVNNTing-vBfRd9iAxEU9lK-XQXvRwgZ0aa2w78fHPxI6ojY-Hh2hMQS-2FVmEgb2LaiMEQdODMoDyNGELNGwWBt5TVLw/s400/festapesce.gif" alt="" id="BLOGGER_PHOTO_ID_5545114110989693970" border="0" /></a><span style="font-style: italic;">Pronunciation: fa-lahn-GEE-na (That's a hard "G.")</span><br /><br />This is probably the white wine that was most ubiquitous in my Ischia-Napoli world. It's what came in carafes as the house wines, and it's what could also be found in an average to fancy bottle. A cold condensation on a hand-painted pitcher of Falanghina next to a hot pizza, screaming of basil, milk, and tomatoes would melt that Summer sun right out the sky.<br /><br />Living most of the time in Ischia, Falanghina was still the go-to white. I say this because Biancolella and Forastera are the varieties indigenous to the island, but the island just isn't that big. Not big enough to quench the thirsty, fish-eating masses anyway.<br /><br />So here we are back in Texas, and my heart calls out for the real thing. My <a style="font-weight: bold;" href="http://dobianchi.com/">DoBianchi</a> brought home a shiny white ball of Mozzarella di Bufala and a bottle of Cantine del Taburno Falanghina, but, alas, I am still searching for an unoaked/unmalo-ed/non-acidified yet certified stateside version. I won't give up. I can survive on the fumes of my memories just a little longer.<br /><br />Until I find it, don't cry for me Falanghina, the truth is you never left me.<br /><br /><span style="font-size:85%;"><span style="font-family:times new roman;">Text below adapted from: Del Canuto, Francesco et al., </span><i style="font-family: times new roman;">Il vino italiano, vitigni</i><span style="font-family:times new roman;">, <span style="font-style: italic;">enografia, e grast</span></span></span><span style="font-size:85%;"><span style="font-family:times new roman;"><span style="font-style: italic;">ronomia regionale</span>, </span><span class="yshortcuts" id="lw_1288547439_0" style="font-family:times new roman;">Associazione Italiana Sommeliers</span><span style="font-family:times new roman;"> (Bertani & C.), Milano, 2010 (2002), fourth edition.</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7H89bIOgRwi009FsgMysx4AcbY_pj7bC_1Oqw9ass-alvV5S0wPZtDFrKcABtEHW0mNOIIpOu4E0LTDLzos3BuJqR6IN2c7-Z0k2jsVJEjfJXc5-OAUdm9JIzOUNj2cyxAJGZBA/s1600/falanghina+poster"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 223px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7H89bIOgRwi009FsgMysx4AcbY_pj7bC_1Oqw9ass-alvV5S0wPZtDFrKcABtEHW0mNOIIpOu4E0LTDLzos3BuJqR6IN2c7-Z0k2jsVJEjfJXc5-OAUdm9JIzOUNj2cyxAJGZBA/s320/falanghina+poster" alt="" id="BLOGGER_PHOTO_ID_5545113809497098306" border="0" /></a><br /><span style="font-weight: bold;">Alternative Names:</span> Fallanghina, Falanghina verace, Uva Falerna, Falerno Veronese, and Biancuzita<br /><br /><span style="font-weight: bold;">Historical Notes:</span> This grape variety has ancient origins and was probably cultivated in Sannio going back to the Roman Era. The first documentation of this variety, however, is from 1825, even though it was frequently confused with other grapes.<br /><span style="font-weight: bold;"><br />Production Zone:</span> Falanghina is most widely produced in Campania. It finds its best expression in the area of Falerno del Massico, the island of Procida, Campi Flegrei, and Sannio.<br /><br /><span style="font-weight: bold;">Characteristics:</span> average to small leaves that are smooth and wedge-shaped and usually have 3 lobes, sometimes 5, with green veins and red streaks; The clusters are compact and cylindrical with one small wing. The berries are round and covered in bloom. The skins are thick with a yellow-gray hue.<br /><br /><span style="font-weight: bold;">Ripening: </span> second half of September<br /><br /><span style="font-weight: bold;">Productivity: </span> average<br /><br /><span style="font-weight: bold;">Vigor: </span> good<br /><br />Wine made from Falanghina has a straw-yellow color, tending toward golden with an intense and fruity nose. It usually has softer acid and a pleasant, persistent finish.Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com4tag:blogger.com,1999:blog-21169882.post-8441535440657393092010-11-18T10:00:00.003-06:002010-11-18T10:53:44.125-06:00Falerno del Massico DOCThe legend** goes that <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Bacchus</span> descended one day in disguise upon the slopes of Mount <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Massico</span> where he met a poor and simple farmer of the surname <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Falerno</span>. He did not hesitate to offer his unexpected guest the best from his pantry. Moved by the farmer's generosity, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Bacchus</span> transformed his cup of milk into wine. <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Falerno</span> drank deeply and fell into a long sleep. Upon his awakening, his land was covered in blooming vineyards.<br /><br />The first <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Falerno</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">del</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Massico</span> was made with <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Falanghina</span> and was historically praised by the likes of Pliny, who declared it the best wine of his day. Others such as Virgil, Cicero, and Catullus held the wine in high regard as did the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Czar</span> of Russia and Gustav of Sweden.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlFEezLhyRIkPOgVyw5ngfBPO0ybEpQMsjE-hVcb0nNV_p33LWWpPiqrq9kTcGXleaDFrWPXDp9Zt0Ldbg2aJV8QHIcQaBliJgW2J9ZPJT5imaynBZpKJ5gCuQDynW8d2PHzBN_g/s1600/falerno+del+massico.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlFEezLhyRIkPOgVyw5ngfBPO0ybEpQMsjE-hVcb0nNV_p33LWWpPiqrq9kTcGXleaDFrWPXDp9Zt0Ldbg2aJV8QHIcQaBliJgW2J9ZPJT5imaynBZpKJ5gCuQDynW8d2PHzBN_g/s400/falerno+del+massico.gif" alt="" id="BLOGGER_PHOTO_ID_5540932107226108242" border="0" /></a><a href="http://vini.cinquantallora.com/public/pag_vini/falerno_del_massico.asp"><span style="font-style: italic;">Falerno del Massico vineyards</span> </a></div><br /><span style="font-size:85%;"><span style="font-family:times new roman;">Text below adapted from: Del <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Canuto</span>, Francesco <span class="blsp-spelling-error" id="SPELLING_ERROR_9">et</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">al</span>., </span><i style="font-family:times new roman;"><span class="blsp-spelling-error" id="SPELLING_ERROR_11">Il</span> vino <span class="blsp-spelling-error" id="SPELLING_ERROR_12">italiano</span>, panorama <span class="blsp-spelling-error" id="SPELLING_ERROR_13">vitivinicolo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">attraverso</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_15">le</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16">denominazioni</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_17">di</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_18">origine</span></i><span style="font-family:times new roman;">, </span><span class="yshortcuts" id="lw_1288547439_0" style="font-family:times new roman;"><span class="blsp-spelling-error" id="SPELLING_ERROR_19">Associazione</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Italiana</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Sommeliers</span></span><span style="font-family:times new roman;"> (<span class="blsp-spelling-error" id="SPELLING_ERROR_22">Bertani</span> & C.), <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Milano</span>, 2010 (2002), fourth edition.</span></span><br /><br />Recognized as DOC 1/3/89<br /><br /><span style="font-weight: bold;">Production Zone:</span> includes the townships of <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Carinola</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Cellole</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Falciano</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_13">del</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Massico</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Mondragone</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Sessa</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Aurunca</span>, all in the province of <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Caserta</span>.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIe08rtHgsmjqWEYVChKaeluOIjX3ZdCGfgiZUXZFYQgzS9hMGZSoM4EoULyYSmVWTz-wjM7IaRbE6p-N1BLNnsHIWIYEq5A7uqAJ_uJjAFP8-t2J5dxGz7Gb-NCuoxNWSFV0dvA/s1600/download-1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 245px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIe08rtHgsmjqWEYVChKaeluOIjX3ZdCGfgiZUXZFYQgzS9hMGZSoM4EoULyYSmVWTz-wjM7IaRbE6p-N1BLNnsHIWIYEq5A7uqAJ_uJjAFP8-t2J5dxGz7Gb-NCuoxNWSFV0dvA/s320/download-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5540933558260495778" border="0" /></a><br /><span style="font-weight: bold;">Yield: </span> max 10 tons per hectare<br /><span style="font-weight: bold;"><br />Aging Potential:</span> <span style="font-style: italic;">whites</span> 1-2 years, <span style="font-style: italic;">reds</span> 5-6 years<br /><br /><span style="font-weight: bold;">Grape Varieties:</span> <span style="font-style: italic;">WHITE </span><span class="blsp-spelling-error" id="SPELLING_ERROR_19">Falanghina</span>, 100%; minimum alcohol 11%<br /><span style="font-style: italic;">RED </span><span class="blsp-spelling-error" id="SPELLING_ERROR_20">Aglianico</span> 60-80%, <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Piedirosso</span> 20-40%, <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Primitivo</span> and/or <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Barbera</span> max 20%, minimum alcohol 12.5, minimum AGING 14 months;<br />The wine can also have a varietal declaration only for <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_24">Primitivo</span></span>. In this case, it must be written on the label and the blend must be a minimum of 85% <span class="blsp-spelling-error" id="SPELLING_ERROR_25">Primitivo</span> with a maximum of 15% <span class="blsp-spelling-error" id="SPELLING_ERROR_26">Aglianico</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_27">Piedirosso</span>, and/or <span class="blsp-spelling-error" id="SPELLING_ERROR_28">Barbera</span>, minimum alcohol 13%, minimum AGING 14 months.<br /><br /><span style="font-weight: bold;">Other Types</span><br /><span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_29">Riserva</span>: </span> For <span class="blsp-spelling-error" id="SPELLING_ERROR_30">Rosso</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_31">Primitivo</span>, minimum alcohol 12.5%; must age for 26 months<br /><span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_32">Vecchio</span>: </span> can be used interchangeably with "<span class="blsp-spelling-error" id="SPELLING_ERROR_33">Riserva</span>," but only for <span class="blsp-spelling-error" id="SPELLING_ERROR_34">Primitivo</span>.<br /><br />In <span class="blsp-spelling-error" id="SPELLING_ERROR_35">Falerno</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_36">del</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_37">Massico</span>, which is close to the dormant <span class="blsp-spelling-error" id="SPELLING_ERROR_38">Roccamonfina</span> volcano and the solid <span class="blsp-spelling-error" id="SPELLING_ERROR_39">calcerous terrain</span> of Mount <span class="blsp-spelling-error" id="SPELLING_ERROR_40">Massico</span>, there is a movement toward softer wines. This is true of the white and red based on <span class="blsp-spelling-error" id="SPELLING_ERROR_41">Primitivo</span>.<br /><br />If properly <span class="blsp-spelling-error" id="SPELLING_ERROR_42">vinified</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_43">Falerno</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_44">del</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_45">Massico</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_46">rosso</span> can be soft and structured with a complex aroma. These qualities make it particularly suited for meat dishes and aged cheeses.<br /><br />Wine made primarily from <span class="blsp-spelling-error" id="SPELLING_ERROR_47">Primitivo</span> is highly structured as well, but extremely extracted and high in alcohol. This makes the wines perfect pairings for roasted meats, as well as meats prepared with sauces.<br /><br />The whites are lighter and more acidic and are perfect with pasta and tomatoes, as well as other simple and aromatic dishes.<br /><span style="font-style: italic;font-size:85%;" ><br />**Something fun I found whilst poking around the <span class="blsp-spelling-error" id="SPELLING_ERROR_48">internets</span>. I had to share it.</span>Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com2tag:blogger.com,1999:blog-21169882.post-12550289419862080892010-11-15T12:00:00.004-06:002010-11-15T12:27:41.363-06:00Asprinio<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiueDErfClmZWMQzokIDd-c8qIT9mdnP0jsSieejczrD6MlAP-GY5spUWYm6G7bgR-KXjsQHgvbvJ6GWslf7b5liSsKwWP8Xj2MhoTN4j0yxC45G-K60j6WmaKT3cDZVJgMZbAyCw/s1600/vigneto_asprinio_small.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 127px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiueDErfClmZWMQzokIDd-c8qIT9mdnP0jsSieejczrD6MlAP-GY5spUWYm6G7bgR-KXjsQHgvbvJ6GWslf7b5liSsKwWP8Xj2MhoTN4j0yxC45G-K60j6WmaKT3cDZVJgMZbAyCw/s400/vigneto_asprinio_small.jpg" alt="" id="BLOGGER_PHOTO_ID_5539434196942847074" border="0" /></a><br />Just an additional note on the history of the grape...as stated below, it is widely believed to come from the Pinot or Greco family, but some sources conclude otherwise. Some maintain that it comes from a wild native variety domesticated by the Etruscans living in Capua (a city in the province of Caserta). It has similar etymological origins as some of the primitive Lambruscos (Aspro and Cruet) and was cultivated in the same way (vines trained to live supports such as trees, in the case of Asprinio, poplar trees) as many of the Lambruscos from the Po River Valley. So there.<br /><br /><span style="font-size:85%;"><span style="font-family:times new roman;">Text below adapted from: Del Canuto, Francesco et al., </span><i style="font-family: times new roman;">Il vino italiano, vitigni</i><span style="font-family:times new roman;">, <span style="font-style: italic;">enografia, e grast</span></span></span><span style="font-size:85%;"><span style="font-family:times new roman;"><span style="font-style: italic;">ronomia regionale</span>, </span><span class="yshortcuts" id="lw_1288547439_0" style="font-family:times new roman;">Associazione Italiana Sommeliers</span><span style="font-family:times new roman;"> (Bertani & C.), Milano, 2010 (2002), fourth edition.</span></span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiry6Ap2QjYilNUeln6acjtiv0NISfm4E5jBxsfGWAD1prgNf5wcviuBkbXLNhK0XSlI25gwMVJrQf2RnKHAGBCcnaUWssWdhJw4DaWywDy_ORoLbpRu4m0_Wh7rd2z7BaQTUshQ/s1600/asprinio+tank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 264px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiry6Ap2QjYilNUeln6acjtiv0NISfm4E5jBxsfGWAD1prgNf5wcviuBkbXLNhK0XSlI25gwMVJrQf2RnKHAGBCcnaUWssWdhJw4DaWywDy_ORoLbpRu4m0_Wh7rd2z7BaQTUshQ/s400/asprinio+tank" alt="" id="BLOGGER_PHOTO_ID_5539434694722148994" border="0" /></a><span style="font-style: italic;font-size:85%;" >Photo borrowed from <a href="http://youngandfoodish.com/wine/josephs-ladder-the-vineyards-of-aversa/">YoungandFoodish.com</a> (there's another great story about the alberata aversana, please click!)<br /></span></div><br /><span style="font-weight: bold;">Alternative Names:</span> Olivese, Ragusano, Ragusano Bianco, Asprino, Uva Asprina<br /><br /><span style="font-weight: bold;">Historical Notes:</span> Asprinio is an ancient grape variety that is believed to come from the Pinot or Greco family<br /><br /><span style="font-weight: bold;">Cultivation Zone:</span> widely planted in the province of Caserta where excellent results are achieved, especially if the vines are trained <span style="font-style: italic;">ad alberata</span>.**<br /><br /><span style="font-weight: bold;">Characteristics: </span> average to small leaf that is smooth with 5 lobes; light green in color; Grape bunches are average in size, compact, long and conical, can produce or not produce wings. The grapes are on the larger side of average with a grey-green color and have an abundant bloom coating.<br /><br /><span style="font-weight: bold;">Ripening:</span> end of September to beginning of October<br /><br /><span style="font-weight: bold;">Productivity:</span> highly productive<br /><br /><span style="font-weight: bold;">Vigor:</span> excellent<br /><br />**Please <a href="http://mylifeitalian.blogspot.com/2010/11/aversa-doc.html">click here</a> to see the previous post which explains in greater detail what this type of vine training is.Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com0tag:blogger.com,1999:blog-21169882.post-52219624189373158522010-11-13T10:01:00.019-06:002010-11-15T17:29:48.054-06:00Aversa DOC<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWNfCW5RiRWWJLZxjP8v3dpLr7X_QHi4KaakbXdtgdCuztWZyeOxjXwHya3ZWTQNvT3kVfmRk13DkDDgTq80pyQinnt0ES2qmv9fnhUROC574ocHzBlffItS0AfqT5Pqy9pKITQ/s1600/alberata+asprinio.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 298px; height: 223px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWNfCW5RiRWWJLZxjP8v3dpLr7X_QHi4KaakbXdtgdCuztWZyeOxjXwHya3ZWTQNvT3kVfmRk13DkDDgTq80pyQinnt0ES2qmv9fnhUROC574ocHzBlffItS0AfqT5Pqy9pKITQ/s320/alberata+asprinio.jpg" alt="" id="BLOGGER_PHOTO_ID_5539117266004885282" border="0" /></a><span style=";font-family:georgia;font-size:100%;" >Aversa is one of the two places in Italy most famous for its Mozzarella di Bufala (Caserta is the other). And don't I know it. I ate my weight in the precious stuff during my time living between Ischia and Naples. There is absolutely nothing that can compare to a so-fresh-it's-warm ball of true water buffalo mozzarella oozing with milk. The milk of said beast is particularly </span><span style="font-size:85%;"><span style="font-family:times new roman;"><span style="font-size:130%;"><span style="font-size:100%;"><span style="font-family:georgia;">high in fat, which means it is particularly delicious. No imitator can be tolerated after being ruined on the real thing. (Don't even try, upscale grocery store!)</span><br /><br /></span><span style=";font-family:georgia;font-size:100%;" >Neapolitans are so proud (SO. PROUD.) to call this one of their many regional gifts to the world. A slice the size of a ham steak is but a snack, incapable of adding girth to the thighs of anyone and in fact, is nothing less than a nutritional miracle. Just ask any mamma italiana.<br /><br /></span></span></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmiNEMiv1-ddI58VdMu7Gu_DdNw4toC9LpcA_o-lZN8195ubdCS54DgjHljHevQKgoU5APLeKoi225Ajr_dH2fppveIeEDXsaFcl4T12Q6A-duwbyqN32xe41JAM8BEV5XMo5Cw/s1600/muzz"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 322px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmiNEMiv1-ddI58VdMu7Gu_DdNw4toC9LpcA_o-lZN8195ubdCS54DgjHljHevQKgoU5APLeKoi225Ajr_dH2fppveIeEDXsaFcl4T12Q6A-duwbyqN32xe41JAM8BEV5XMo5Cw/s400/muzz" alt="" id="BLOGGER_PHOTO_ID_5539122947454645874" border="0" /></a><span style="font-size:100%;"><span style="font-style: italic;">"A taste is worth more than 1000 words." Sure is.</span> </span></div><span style="font-size:100%;"><br /></span><span style=";font-family:georgia;font-size:100%;" >Mozzarella in Carrozza (mozzarella in a carriage) is the name of a dish prepared like this: put a generous slice of fresh mozzarella between two slices of bread, dip it in flour and egg, then pan-fry. One can only imagine the crunch which gives way to the soft, frag</span><span style="font-size:85%;"><span style="font-family:times new roman;"><span style="font-size:130%;"><span style=";font-family:georgia;font-size:100%;" >rant and gooey interior. Mamma mia! And it just begs for a simple glass of high-acid, Aversa DOC. Enjoy.</span><br /></span><br />Text below adapted from: Del Canuto, Francesco et al., </span><i face="times new roman">Il vino italiano, panorama vitivinicolo attraverso le denominazioni di origine</i><span style="font-family:times new roman;">, </span><span class="yshortcuts" id="lw_1288547439_0" style="font-family:times new roman;">Associazione Italiana Sommeliers</span><span style="font-family:times new roman;"> (Bertani & C.), Milano, 2010 (2002), fourth edition.</span></span><br /><br />Recognized as DOC 8/12/93<br /><br /><span style="font-weight: bold;">Production Zone:</span> includes the townships of Aversa, Carinaro, Casal di Principe, Casaluce, Casapesanna, Cesa, Frignano, Gricignano di Aversa, Lusciano, Orta di Atella, Parete, San Cipriano d'Aversa, San Marcellino, Sant'Arpino, Succivo, Teverola, Trentola-Ducenta, Villa di Briano e Villa Literno, all in the province of Caserta; Giuliano in Campania, Qualiano e Sant'Antimo in the province of Naples<br /><br /><span style="font-weight: bold;">Yield:</span> max 12 tons per hectare<br /><br /><span style="font-weight: bold;">Grape Variety:</span> Asprinio, min 85%<br /><br /><span style="font-weight: bold;">Minimum alcohol:</span> 10.5%<br /><br /><span style="font-weight: bold;">Aging potential:</span> on average, 1 year<br /><br /><span style="font-weight: bold;">Other types</span><br /><span style="font-style: italic;"><span style="font-weight: bold;">Spumante:</span> </span>made with 100% Asprinio with a minimum alcohol of 11%. In the case of vineyards trained using the "alberata aversana" style of vine training (an environmental and cultural contribution of the appellation), the yield cannot exceed 4 kilograms of grapes/sq meter of wall and 240 kg of grapes per plant, with a maximum number 50 plants per hectare<br /><span style="font-style: italic; font-weight: bold;">Alberata or Vigneti ad alberata:</span> wines made in the Aversa appellation using grapes obtained from vineyards planted using the alberata aversana method must include <span style="font-style: italic;">Alberata</span> or <span style="font-style: italic;">Vigneti ad Alberata</span> on the label.<br />Also, Asprinio can precede the name of the appellation on the label, for example, <span style="font-style: italic;">Asprinio di Aversa DOC</span><br /><br />The production area, which includes 22 townships in what used to be Liburia,** is identified by its Asprinio vineyards trained to poplar trees, which act as stakes or supports for the vines. This method of pruning creates large green walls that can reach up to 15 meters [roughly 45 ft] in height. This white grape variety, by name, reveals its distinction among other grapes--its intense acidity. If great care isn't taken in the vineyards and the winery, the acidity can become too aggressive.<br /><br />The problem with most producers of this wine is that they source their grapes from growers and are therefore unable to intervene in the vineyards to help improve the quality of the end product.<br /><br />This unique style vine training is of Etruscan origin. Although it is striking to behold, pruning is extremely difficult at the tops of the plants.<br /><br />One producer of note is using canopy pruning, with more plants per hectare and lower grape yields. The result is a wine that, perhaps, doesn't reflect the tipicity of the grape variety in that the wine is less acidic. (In the debate over typicity vs. defect we risk a never-ending argument...) Without a doubt though, the wine is more enjoyable because it's softer. It is in this vein that the producer is aging some if his wine in 7, 10, and 15 hL oak barrels for 1 year. [Here we go again with the barriques!]<br /><br />Although only humble results are obtained using the Charmat method, sparkling wine made from Asprinio is delightful as an aperitif. Still wine from the appellation pairs well with seafood salad, fish dishes, pizzas, calzones, and the famous mozzarella in carozza. [See intro]<br /><br />Asprinio is also used in the production of passito (dried-grape wine) in the appellation Terre al Volturno IGT.<br /><br /><span style="font-size:85%;"><span style="font-style: italic;">**<span style="font-weight: bold;">Liburia</span> is the ancient name for the area known today as Terra di Lavoro (Southern Lazio and Northern Campania). The Latin name is derived from the word </span>Leborini<span style="font-style: italic;"> who were an ancient tribe that inhabited the area. The modern name, Terra di Lavoro means "land of work."</span></span>Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com4tag:blogger.com,1999:blog-21169882.post-57294364507190658632010-11-07T15:00:00.004-06:002010-11-13T14:19:14.496-06:00Irpinia DOC<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmuum8YMb4kF9LM9rS9oKx_T4riQatRUfZZPqZiLe4IshWGSXYHu8J0dxHPPqFlwV2zuDyNfOrl1DKuGGG9XLi89p8_0S6yMQAXWVuTK69ls3FZOVtbZkKUjZ4r6w15pOe3TimRA/s1600/suonidiirpinia"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 355px; height: 355px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmuum8YMb4kF9LM9rS9oKx_T4riQatRUfZZPqZiLe4IshWGSXYHu8J0dxHPPqFlwV2zuDyNfOrl1DKuGGG9XLi89p8_0S6yMQAXWVuTK69ls3FZOVtbZkKUjZ4r6w15pOe3TimRA/s400/suonidiirpinia" alt="" id="BLOGGER_PHOTO_ID_5536910436404986946" border="0" /></a>As long as I lived in <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Campania</span>, I was always intrigued by the areas of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Irpinia</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Sannio</span>. They are rich with an ancient history of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Oscans</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Samnites</span>, and <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Hirpini</span> that I find fascinating. The mountains of <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Irpinia</span>, set with pine trees and chestnuts are ones that I hope to have to opportunity to explore in depth sometime in the future with my <a href="http://dobianchi.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_7">DoBianchi</span></a>.<br /><br /><span style="font-size:85%;"><span style="font-family:times new roman;">Text below adapted from: Del <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Canuto</span>, Francesco <span class="blsp-spelling-error" id="SPELLING_ERROR_9">et</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">al</span>., </span><i style="font-family:times new roman;"><span class="blsp-spelling-error" id="SPELLING_ERROR_11">Il</span> vino <span class="blsp-spelling-error" id="SPELLING_ERROR_12">italiano</span>, panorama <span class="blsp-spelling-error" id="SPELLING_ERROR_13">vitivinicolo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">attraverso</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_15">le</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16">denominazioni</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_17">di</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_18">origine</span></i><span style="font-family:times new roman;">, </span><span class="yshortcuts" id="lw_1288547439_0" style="font-family:times new roman;"><span class="blsp-spelling-error" id="SPELLING_ERROR_19">Associazione</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Italiana</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Sommeliers</span></span><span style="font-family:times new roman;"> (<span class="blsp-spelling-error" id="SPELLING_ERROR_22">Bertani</span> & C.), <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Milano</span>, 2010 (2002), fourth edition.</span></span><br /><br />DOC recognized 9/13/05<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpi6BUrf7sAN8CzzEXPnbqpekuxeD5iuxi0cxhgNLljMcE7kTvqg6TKSYufwIcizLJVBWEU4NOi-Azk9ur2sVrGxT8JoUre-t6N6EP19QRocSyTKhbs2eSqGRDlkHzQ0tDEsRGMw/s1600/campaniainprovincia"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpi6BUrf7sAN8CzzEXPnbqpekuxeD5iuxi0cxhgNLljMcE7kTvqg6TKSYufwIcizLJVBWEU4NOi-Azk9ur2sVrGxT8JoUre-t6N6EP19QRocSyTKhbs2eSqGRDlkHzQ0tDEsRGMw/s400/campaniainprovincia" alt="" id="BLOGGER_PHOTO_ID_5536911767460350498" border="0" /></a><span style="font-weight: bold;">Production Zone:</span> includes all areas adequate for grape growing in the province of <span class="blsp-spelling-error" id="SPELLING_ERROR_24">Avellino</span>.<br /><span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_25">Subzone</span>: </span> <span class="blsp-spelling-error" id="SPELLING_ERROR_26">Campi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_27">Taurasini</span>: includes all areas in the townships of <span class="blsp-spelling-error" id="SPELLING_ERROR_28">Taurasi</span>, Bonito, <span class="blsp-spelling-error" id="SPELLING_ERROR_29">Castelfranci</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_30">Castelvetere</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_31">sul</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_32">Calore</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_33">Fontanarosa</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_34">Lapio</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_35">Luogosano</span>, Mirabella <span class="blsp-spelling-error" id="SPELLING_ERROR_36">Eclano</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_37">Montefalcione</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_38">Montemarano</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_39">Montemiletto</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_40">Paternopoli</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_41">Pietradifusi</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_42">Sant'Angelo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_43">all'Esca</span>, San <span class="blsp-spelling-error" id="SPELLING_ERROR_44">Magno</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_45">sul</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_46">Calore</span>, Torre <span class="blsp-spelling-error" id="SPELLING_ERROR_47">le</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_48">Nocelle</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_49">Venticano</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_50">Gesualdo</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_51">Villamaina</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_52">Torella</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_53">dei</span> Lombardi, <span class="blsp-spelling-error" id="SPELLING_ERROR_54">Grottaminarda</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_55">Melito</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_56">Irpino</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_57">Nusco</span>, and <span class="blsp-spelling-error" id="SPELLING_ERROR_58">Chiusano</span> San Domenico<br /><br /><span style="font-weight: bold;">Grape Varieties</span><br /><span style="font-weight: bold;">WHITE:</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_59">Greco</span> 40-50%, <span class="blsp-spelling-error" id="SPELLING_ERROR_60">Fiano</span> 40-50%, others permitted up to 20%<br />[Varieties permitted on label are as follows]: (min 85%) Coda <span class="blsp-spelling-error" id="SPELLING_ERROR_61">di</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_62">Volpe</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_63">Falanghina</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_64">Fiano</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_65">Greco</span><br />Other types: <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_66">Passito</span></span> from <span class="blsp-spelling-error" id="SPELLING_ERROR_67">Greco</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_68">Fiano</span> with a minimum of 7 months aging and alcohol at 12.5%; Classic method<span style="font-style: italic;">** <span class="blsp-spelling-error" id="SPELLING_ERROR_69">Spumante</span></span> using <span class="blsp-spelling-error" id="SPELLING_ERROR_70">Fiano</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_71">Greco</span> with a min alcohol of 11.5% is released after 20 months from October 1st of the most recent harvest year.<br /><span style="font-weight: bold;">RED:</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_72">Aglianico</span> min 70%, others permitted up to 30%<br />[Varieties permitted on label are as follows]: (min 85%) <span class="blsp-spelling-error" id="SPELLING_ERROR_73">Aglianico</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_74">Sciascinoso</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_75">Piedirosso</span> <span style="font-style: italic;"><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_76">SUBZONE</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_77">Campi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_78">Taurasini</span>: min 85% <span class="blsp-spelling-error" id="SPELLING_ERROR_79">Aglianico</span><br />Other types: <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_80">Rosato</span></span> and <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_81">novello</span></span> (same as <span class="blsp-spelling-error" id="SPELLING_ERROR_82">rosso</span>); <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_83">Passito</span></span> and <span style="font-style: italic;">fortified</span> made from a min 85% <span class="blsp-spelling-error" id="SPELLING_ERROR_84">Aglianico</span>, with a minimum of 7 months and 11 months aging, respectively<br /><br /><span style="font-weight: bold;">Aging Potential:</span> <span style="font-style: italic;">whites</span> 1-2 years; <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_85">rosato</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_86">spumante</span>, and <span class="blsp-spelling-error" id="SPELLING_ERROR_87">novello</span></span> 1 year; <span style="font-style: italic;">reds, <span class="blsp-spelling-error" id="SPELLING_ERROR_88">passitos</span>, and fortified</span> 2-5 years<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_89">Campania</span> has been awarded with a new DOC, the 17<span class="blsp-spelling-error" id="SPELLING_ERROR_90">th</span> in the region and the only DOC in the province of <span class="blsp-spelling-error" id="SPELLING_ERROR_91">Avellino</span>. <span class="blsp-spelling-error" id="SPELLING_ERROR_92">Irpinia</span> has always been a land rich in vineyards. The appellation is divided by the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_93">Apennine</span> mountain range that runs from the <span class="blsp-spelling-error" id="SPELLING_ERROR_94">Tyrrhenian</span> Sea to the <span class="blsp-spelling-error" id="SPELLING_ERROR_95">Adratic</span> Sea. Its land possesses a unique, mineral-rich volcanic soil. Because of this, and the climate which varies from one zone to the next, from its origins this appellation has been capable of producing the great wines long exalted by historians and poets alike.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_96">Irpinia</span> DOC, beyond having the task of raising awareness of the <span class="blsp-spelling-error" id="SPELLING_ERROR_97">viticultural</span> value of the appellation, also serves as an umbrella DOC for the three already recognized <span class="blsp-spelling-error" id="SPELLING_ERROR_98">DOCGs</span> of <span class="blsp-spelling-error" id="SPELLING_ERROR_99">Taurasi</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_100">Greco</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_101">di</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_102">Tufo</span>, and <span class="blsp-spelling-error" id="SPELLING_ERROR_103">Fiano</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_104">di</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_105">Avellino</span>.<br /><br />__________<br /><span style="font-style: italic;font-size:85%;" ><br />**Classic/Traditional Method (<span class="blsp-spelling-error" id="SPELLING_ERROR_106">Metodo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_107">Classico</span>, in Italian) or <span class="blsp-spelling-error" id="SPELLING_ERROR_108">Methode</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_109">Champenoise</span> is the process by which fermented wine is placed in a bottle with added yeasts and sugar to induce a second <span class="blsp-spelling-error" id="SPELLING_ERROR_110">fermentation</span>. As the wine ferments, carbon dioxide is created. It is dissolved throughout the bottle and escapes, creating bubbles when the bottle is opened. This is quite labor intensive and results in a wine with much more complexity than one created using the <span class="blsp-spelling-error" id="SPELLING_ERROR_111">Charmat</span> Method (<span class="blsp-spelling-error" id="SPELLING_ERROR_112">wherin</span> 2<span class="blsp-spelling-error" id="SPELLING_ERROR_113">nd</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_114">fermentation</span> takes place in large vats).<br /><br /></span>Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com4tag:blogger.com,1999:blog-21169882.post-66009853671459249052010-11-06T12:00:00.002-05:002010-11-06T12:11:23.251-05:00Aglianico<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBOZKZD-5tmOgpxTxwPY3rcVdFqLifPwrW3B-NAETbXLLrGqa4aBXPQrB60R2p5t7eYGGsUjm_7WkJbd5c_1_tkRddXUcTPyS2XEFxCplNnr7iRT1VI32sK7gjXbd1yi6YOQ3Vw/s1600/aglianica"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 224px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBOZKZD-5tmOgpxTxwPY3rcVdFqLifPwrW3B-NAETbXLLrGqa4aBXPQrB60R2p5t7eYGGsUjm_7WkJbd5c_1_tkRddXUcTPyS2XEFxCplNnr7iRT1VI32sK7gjXbd1yi6YOQ3Vw/s320/aglianica" alt="" id="BLOGGER_PHOTO_ID_5536211430400460642" border="0" /></a><span style="font-size:85%;"><span style="font-family:times new roman;">Text below translated from: Del Canuto, Francesco et al., </span><i style="font-family: times new roman;">Il vino italiano, vitigni</i><span style="font-family:times new roman;">, <span style="font-style: italic;">enografia, e grastronomia regionale</span>, </span><span class="yshortcuts" id="lw_1288547439_0" style="font-family:times new roman;">Associazione Italiana Sommeliers</span><span style="font-family:times new roman;"> (Bertani & C.), Milano, 2010 (2002), fourth edition.</span></span><br /><span style="font-weight: bold;"><br />Alternative names:</span> Aglianicone, Guanico, Gesualdo, Uva Aglianica, Ellenico, Uva Nera<br /><span style="font-style: italic;">Clones:</span> Femmina, Mascolino, San Severino, Zerpuloso<br /><br />Aglianico is relatively homogenous but two basic families exist, one grown in the Taurasi area and the other grown in the area of Aglianico del Vulture. [Pronounced VOOL'-too-ray]<br /><span style="font-weight: bold;"><br />Historical notes:</span> this grape variety originated in Magna Grecia, where it was already widely planted. The name is a corruption of ellenikon in Hellenic, which became Aglianico.**[!]<br /><br /><span style="font-weight: bold;">Cultivation Zone:</span> Basilicata, Campania; Some is found in Apulia and Molise as well.<br /><br /><span style="font-weight: bold;">Characteristics:</span> The leaf is smooth with 5 lobes that are opaque and dark green. The bunches are medium-sized, compact, cylindrical and coned. The grapes are round with thick skin. They have an intense blue color and a thick coating of bloom.***<br /><br /><span style="font-weight: bold;">Ripening:</span> late, October 15th-November 10th<br /><br /><span style="font-weight: bold;">Productivity:</span> abundant and consistent<br /><br /><span style="font-weight: bold;">Vigor: </span> good<br /><br />Aglianico produces wine with a ruby color with hints of garnet. With age, it tends toward brick red. The nose is intense with pronounced aromas of cherry preserves, plums, almonds, violets, spices, and suede. The flavor is rich and tannic, given to good structure and a very long finish.<br /><br />_______________<br /><br /><span style="font-style: italic;font-size:85%;" >**If you missed it before, <a href="http://dobianchi.com/2008/01/29/aglianico-ellenico/"><span style="font-weight: bold;">here's Jeremy P's research on the real origins of the grape name</span></a>. Debunking happening daily over at DoBianchi!</span><br /><br /><span style="font-style: italic;font-size:85%;" >***<span style="font-weight: bold;">Bloom</span> (</span><span style="font-size:85%;">pruina</span><span style="font-style: italic;font-size:85%;" > in Italian, in case you were curious) is the powdery substance on the skin of a grape. It contains protective waxes, bacteria, and yeast cells that are native to the vineyard.</span> <span style="font-style: italic;font-size:85%;" >This substance is also found on the skin of blueberries.<br /><br /><br /></span>Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com4tag:blogger.com,1999:blog-21169882.post-77907020286882402432010-11-04T09:13:00.001-05:002010-11-04T09:59:09.839-05:00Taurasi DOCGEven though I lived in Campania for nearly four and a half years, I didn't get to drink a ton of Taurasi. It was relatively expensive and I lived a pauper-ish existence. I'm sure that I've had more than even your average Northern Italian, but still, I am far from an expert. I did drink lots of Aglianico (Sannio DOC, Irpinia DOC, Taburno DOC, many IGTs) and Piedirosso though, but we'll get to that soon.<br /><br />Here's what my DoBianchi said about the origins of the name Taurasi:<br /><span style="font-style: italic;">Btw, the toponym </span><em style="font-style: italic;">Taurasi</em><span style="font-style: italic;"> is believed to be derived from the pre-Roman (probably Etruscan) </span><em style="font-style: italic;">taur[o]</em><span style="font-style: italic;"> meaning </span><em style="font-style: italic;">mountain</em><span style="font-style: italic;">. One of the earliest documents mentioning the ancient village of Taurasi dates back to the 14th-century and there is also a mention inscribed in the sarcophagus of </span><a style="font-style: italic;" href="http://en.wikipedia.org/wiki/Lucius_Cornelius_Scipio_Barbatus"><strong>Scipio Barbatus</strong></a><span style="font-style: italic;"> (died 280 B.C.E.). The village sits above the valley of the Calore river at 398 meters a.s.l., hence the name.</span><br /><br />That's so hot.<br /><br /><span style="font-size:85%;"><span style="font-family:times new roman;">Text below translated from: Del Canuto, Francesco et al., </span><i style="font-family: times new roman;">Il vino italiano, panorama vitivinicolo attraverso le denominazioni di origine</i><span style="font-family:times new roman;">, </span><span class="yshortcuts" id="lw_1288547439_0" style="font-family:times new roman;">Associazione Italiana Sommeliers</span><span style="font-family:times new roman;"> (Bertani & C.), Milano, 2010 (2002), fourth edition.</span></span><br /><br />DOCG recognized 3/11/93<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwTWuA4gEaKMMwSz7WI_jFNxJsSyPwyCy_HjaciqW9hu6uszidIP39JbHIkmCaxf2N1rhcwMZS2xNU5MNSxbUTXEGswP-R82lNC_dhSJ09uj6fb0YRlmEmsG7m3-Wm43uxqmeJ0Q/s1600/mappa-taurasi.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 377px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwTWuA4gEaKMMwSz7WI_jFNxJsSyPwyCy_HjaciqW9hu6uszidIP39JbHIkmCaxf2N1rhcwMZS2xNU5MNSxbUTXEGswP-R82lNC_dhSJ09uj6fb0YRlmEmsG7m3-Wm43uxqmeJ0Q/s400/mappa-taurasi.jpg" alt="" id="BLOGGER_PHOTO_ID_5535525097676429042" border="0" /></a><br /><span style="font-weight: bold;">Production Zone:</span> including the townships of (only the the hilly areas with adequate sun exposure, and with the absolute exclusion of humid valley floors and shaded portions of land) Bonito, Castelfranci, Castelvetere sul Calore, Fontanarosa, Lapio, Luogosano, Mirabella Eclano, Montefalcione, Montemarano, Montemiletto, Paternopoli, Pietradefusi, Sant'Angelo all'Esca, San Mango sul Calore, Taurasi, Torre le Nocelle and Venticano, all in the province of Avellino.<br /><br /><span style="font-weight: bold;">Yield:</span> Max 10 tons per hectare<br /><br /><span style="font-weight: bold;">Grape Variety: </span>Aglianico**, min 85% [It does not list others permitted for the balance, but with a little research I've found that any non-aromatic red variety "permitted and recommended by the province of Avellino" is allowed. I imagine that there is Piedirosso, Barbera, maybe some Sciascinoso and probably others, but it can be 100% Aglianico.]<br /><br /><span style="font-weight: bold;">Minimum alcohol:</span> 12%<br /><br /><span style="font-weight: bold;">Required Aging:</span> minimum 37 months<br /><br /><span style="font-weight: bold;">Aging potential: </span> on average 8-10 years***<br /><br /><span style="font-weight: bold;">Other types: </span> Reserve--with a minimum alcohol content of 12.5% and required aging of 49 months<br /><br />Excellent wine production in this area is a result of the perfect balance between climate, grape variety, and volcanic soil. Low yields and high-density planting along with attention in the vineyards and use of barrel aging guarantee a high-quality product. Most importantly, there are some emergent winemakers who, with a great deal of professionalism, are exploiting the great potential of Aglianico in this appellation.<br /><br />The color of Taurasi, when released, is an intense garnet with a nose rich in red fruit preserves, black pepper, liquorice, minerality, and tobacco. Very structured with a long finish, this wine is dry and balanced with pronounced tannins. Taurasi goes well with grilled meats and roasts as along with wild game. It is particularly suited for wild boar and aged cheeses.<br />__________<br /><br />In my next post I will translate the entry for aglianico from volume 2A of this series. This book lists all of the grape varieties of Italy alphabetically, with an informative entry on each. Woohoo!<br /><span style="font-style: italic;font-size:85%;" ><br />**PLEASE read <a style="font-weight: bold;" href="http://dobianchi.com/2008/01/29/aglianico-ellenico/">DoBianchi's scholarly post on the origins of the name "aglianico.</a>" Very interesting stuff. That's my man!</span><br /><br /><span style="font-style: italic;font-size:85%;" >***I know that many a Taurasi out there can gracefully age for much longer. I believe that the authors of this book are referring to an average example of the wine and its very average potential. I am but a translator.</span>Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com2tag:blogger.com,1999:blog-21169882.post-29489816473050940062010-11-03T09:30:00.004-05:002010-11-04T09:59:22.284-05:00Greco di Tufo DOCGGreco di Tufo is one of my fave whites from Southern Italy. It's fresh and zesty with minerality, which equals, in my book, absolutely delightful wine. Unfortunately, it's hard to find clean wines from Campania, at least in Texas. Maybe that will change. A girl can dream.<br /><br /><span style="font-size:85%;"><span style="font-family:times new roman;">Text below translated from: del Canuto, Francesco et al., </span><i style="font-family: times new roman;">Il vino italiano, panorama vitivinicolo attraverso le denominazioni di origine</i><span style="font-family:times new roman;">, </span><span class="yshortcuts" id="lw_1288547439_0" style="font-family:times new roman;">Associazione Italiana Sommeliers</span><span style="font-family:times new roman;"> (Bertani & C.), Milano, 2010 (2002), fourth edition.</span></span><br /><br />Recognized as a DOCG 7/18/03<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKOAcBCXooMIA-39d2rzpJRcG57Ef199RNEcRdWFHH13uUjqINaIMbMCv6d3-lo8g2gccW7S1PsDcABZZIJjppR-CzqucEXw1QY6W6Ix5J00uYaCeP1RZrpxoPjLYmPkqN9C6hg/s1600/GdT+map.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 277px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKOAcBCXooMIA-39d2rzpJRcG57Ef199RNEcRdWFHH13uUjqINaIMbMCv6d3-lo8g2gccW7S1PsDcABZZIJjppR-CzqucEXw1QY6W6Ix5J00uYaCeP1RZrpxoPjLYmPkqN9C6hg/s400/GdT+map.gif" alt="" id="BLOGGER_PHOTO_ID_5535316920695675234" border="0" /></a><span style="font-size:85%;">image taken from http://caudium.myblog.it</span><br /></div><span style="font-weight: bold;"><br />Production Zone: </span> including the townships of Altavilla Irpina, Chianche, Prato di Principato Ultra, Montefusco, Ptruro Irpino, Santa Paolina, Tufo and Torioni, all in the province of Avellino<br /><br /><span style="font-weight: bold;">Yield:</span> max 10 tons per hectare<br /><span style="font-weight: bold;"><br />Grape Varieties:</span> greco; coda di volpe is allowed up to 15%<br /><br /><span style="font-weight: bold;">Minimum alcohol: </span> 11.5%<br /><br /><span style="font-weight: bold;">Aging Potential:</span> within 1-3 years<br /><br />The production zone for Greco di Tufo is in the heart of Irpinia.** In this region one finds sulfur mines, tufo quarries, and a land of vineyards alternating with forests.<br /><br />Greco di Tufo is an appellation that is constantly improving with more modern techniques in the vineyard and in the winery. A bit of time spent in barrique will can also make this a wine of great potential.***<br /><br />A young Greco di Tufo pairs well with raw shellfish, baked fish, dried pasta with vegetable sauces, spaghetti with squid ink or shellfish, and flavorful side dishes such as eggplants and broccoli raab (<a href="http://mylifeitalian.blogspot.com/2006/12/what-we-eat.html"><span style="font-weight: bold;">HAY!</span>)</a>. When the wine is more mature and rich in personality, it can be paired with grilled mackerel, fish stew, and generally more elaborate dishes. The spumante, made in the Martinotti (Charmat) method, is also very pleasant, aromatic, and interesting.<br /><br /><span style="font-style: italic;font-size:85%;" >**The name of the region, Irpinia, is taken from hirpus, the <a href="http://en.wikipedia.org/wiki/Oscan">Oscan</a> word for wolf. The Oscans were from Umbria and their language was the language of Southern Italy under the Roman republic. I pretty much ripped this from Wikipedia, so if you find this history as fascinating as I do, just mosey on over to the site to dig deeper. Or just ask my <a href="http://dobianchi.com/">DoBianchi</a>, he probably already has a doctorate in it.</span><br /><br /><span style="font-style: italic;font-size:85%;" >***You must know that this was difficult to translate. I mean, as in gritting my teeth over the woodiness of it all. I, in no way support beating greco over the head with barrique and malolactic fermentation, but we all know that it is a trend in Italia (that NOT all follow!) to make a wine "<a style="font-weight: bold;" href="http://acevola.blogspot.com/2010/06/interview-with-italian-winemaker.html">important</a>" by aging it in wood. <a href="http://mylifeitalian.blogspot.com/2008/05/meet-my-inner-nerd.html"><span style="font-weight: bold;">You can see old rant here</span></a>. I hope the trend will pass. Until then, I will.</span>Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com5tag:blogger.com,1999:blog-21169882.post-74292497214142197912010-11-02T09:12:00.002-05:002010-11-04T09:59:34.624-05:00Fiano di Avellino DOCG<span style="font-size:100%;">Before I get into the translation, I just want to mention that I don't like Italian tasting notes. I feel a blog post coming on, but I'll save that for later so that you don't accuse me of editorializing when I said that I wouldn't. Because the descriptors in the text do not convey the complexity of a good Fiano di Avellino, I have to add that </span><span style="font-size:100%;">I always found an intriguing herbaceous note in the wine reminding me of the pine forests that surround the area. In addition to citrus, there is typically a pronounced minerality. They can also be slightly nutty at times, but only the special ones. Just like us.</span><br /><br /><span style="font-size:85%;"><span style="font-family:times new roman;">Text below translated from: del Canuto, Francesco et al., </span><i style="font-family: times new roman;">Il vino italiano, panorama vitivinicolo attraverso le denominazioni di origine</i><span style="font-family:times new roman;">, </span><span class="yshortcuts" id="lw_1288547439_0" style="font-family:times new roman;">Associazione Italiana Sommeliers</span><span style="font-family:times new roman;"> (Bertani & C.), Milano, 2010 (2002), fourth edition.</span></span><br /><br />Recognized as a DOCG 8/5/03<br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFer12iZFqlNTPvcbSkp4By4DqOs2NT_p5ekfBSgWpCO2KdZAAowiL0QgoqQFk6oH2hcx9Pjn-iWnvWDu5TzdqYaeVtdItM5v24sPkyLEcuKYIWEPsbBy4Mb9rC5P7JgiByl7WxA/s1600/FianoProd-1.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 318px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFer12iZFqlNTPvcbSkp4By4DqOs2NT_p5ekfBSgWpCO2KdZAAowiL0QgoqQFk6oH2hcx9Pjn-iWnvWDu5TzdqYaeVtdItM5v24sPkyLEcuKYIWEPsbBy4Mb9rC5P7JgiByl7WxA/s400/FianoProd-1.gif" alt="" id="BLOGGER_PHOTO_ID_5534699726946981874" border="0" /></a><span style="font-style: italic;">Photo from newsposi.it</span> </div><br /><span style="font-weight: bold;">Production Zone:</span> including the townships of Aiello del Sabato, Atripalda, Avellino, Candida, Capriglia Irpina, Cesinali, Contrada, Forino, Grottolella, Lapio, Manocalzati, Montefredane, Mercogliano, Montefalcione, Monforte Irpino, Ospedaletto d'Alpinolo, Parolise, Pratola Serra, Salza Irpina, San Michele di Serino, San Potito Ultra, Santa Lucia di Serino, Sant'Angelo a Scala, Santo Stefano del Sole, Sorbo Serpico and Summonte, all in the province of Avellino.<br /><br /><span style="font-weight: bold;">Yield:</span> max 10 tons per hectare<br /><br /><span style="font-weight: bold;">Grape Varieties:</span> fiano; also permitted up to 15%: greco bianco, coda di volpe, and/or trebbiano toscano<br /><br /><span style="font-weight: bold;">Minimum alcohol:</span> 11.5%<br /><br /><span style="font-weight: bold;">Aging Potential:</span> 1-4 years<br /><br />Mention of<span style="font-style: italic;"> APIANUM</span> is permitted on the label as a reference to the origins of the grape name.**<br /><br />Fiano di Avellino, taken from the eponymous grape variety, is one of the most distinguished wines of Campania. With time, the wine acquires depth and softness. Fiano is pale in color with an intense nose of fruit. Its balanced notes of citrus and acidity pair well with dishes such as spaghetti with fresh anchovies, grilled fish, seafood stew, baked fish, pizza, and calzones.<br /><br />Some producers are late-harvesting as well as creating passitos, some are even using grapes affected with botrytis. These are still rare, but very interesting.<br /><br />Sparkling wines made from Fiano using the <a href="http://en.wikipedia.org/wiki/Charmat"><span style="font-weight: bold;">Martinotti (Charmat)</span> </a>method are pleasant and zippy, and are perfect as an aperitif.<br /><span style="font-size:85%;"><span style="font-style: italic;"><br />**It is commonly believed that the original name for Fiano was Apianum, derived from Vitis Apiana, which was a reference to the high sugar level of the grapes and the bees' attraction to them. (Ape, pronounced "AH-pay" is the Italian word for bee, derived from the Latin "Apis.") </span><span style="font-weight: bold;"> Vitigni d'Italia</span><span style="font-style: italic;"> disputes this, claiming that the actual origin of the word is from Appiano which was a variety of apple grown in Apia (now Lapia) near Avellino. B'oh!</span></span>Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com6tag:blogger.com,1999:blog-21169882.post-62260485620042003012010-11-01T11:35:00.001-05:002010-11-01T16:32:42.065-05:00Campania<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyPJqvcWstZPJ2oIqATEQ5a-cvr6aSLFH1-cuGw8mObyuZ_uvifBSQHsU8iKDCt8TnHuEM8-d8W1LtkDbkbcSb8Q-rZqlrXFwkEjpro8BfQOdDDUifYefTNOLNGec4K10vJIOtA/s1600/download-1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 245px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyPJqvcWstZPJ2oIqATEQ5a-cvr6aSLFH1-cuGw8mObyuZ_uvifBSQHsU8iKDCt8TnHuEM8-d8W1LtkDbkbcSb8Q-rZqlrXFwkEjpro8BfQOdDDUifYefTNOLNGec4K10vJIOtA/s320/download-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5534265920470088562" border="0" /></a><br /><span style="font-size:100%;"><span style="font-style: italic;">Just a quick preface: When I begin each region, there will be a map (click on the map to get a better view) with an introduction listing red/white varieties commonly found, plus a list of DOCGs, DOCs, and IGTs. I will do straight translations without (but no promises) editorializing. Just the facts, signora.</span><br /><br /><span style="font-style: italic;">Then, I will probably dedicate one post per appellation within the region. It should be straightforward. Here we begin with Campania because I lived there. I am not following the order of the book, but will stick to and finish a region once begun. Here we go! Now it's time to let my inner nerd wear its headgear in public.</span></span><br /><br /><span style="font-weight: bold; font-style: italic;">Grape Varieties Suited for Cultivation in Campania</span><br /><span><span style="font-weight: bold;"><br />White grapes (among the most widely cultivated)</span>:</span> falanghina, malvasia bianca di Candia, trebbiano Toscano, coda di volpe bianca, greco, asprinio bianco, biancolella, and malvasia bianca. <span style="font-weight: bold;">Others:</span> bellone, bombino bianco, chardonnay, fenile, forastera, ginestra, guarnaccia, montonico bianco, moscato bianco, pallagrello bianco, pepella, pinot bianco, riesling, riesling italico, ripolo, san lunardo, sylvaner verde, veltliner, and verdeca.<br /><span style="font-weight: bold;">Grey**/Pink Grapes:</span> pinot grigio and traminer aromatico<br /><span style="font-weight: bold;">Red grapes </span><span><span style="font-weight: bold;">(among the most widely cultivated)</span></span><span style="font-weight: bold;">:</span> aglianico, barbera, sangiovese, piedirosso, montepulciano, merlot, greco nero, primitivo, and ciliegiolo. <span style="font-weight: bold;">Others:</span><span style="font-weight: bold;"> </span> aglianicone, aleatico, cabernet sauvignon, casavecchia, cesanese comune, lambrusco maestri, malvasia nera, pallagrello nero, pinot nero, sciascinoso, tronto, and uva di troia<br /><span style="font-weight: bold; font-style: italic;"><br />The Wines of Campania</span><br /><span style="font-style: italic;">DOCG:</span> Fiano di Avellino, Greco di Tufo, Taurasi<br /><span style="font-style: italic;">DOC:</span> Aglianico del Taburno and Taburno, Aversa, Campi Flegrei, Capri, Castel San Lorenzo, Cilento, Costa d'Amalfi, Falerno del Massico, Galluccio, Guardia Sanframondi or Guardiolo, Irpinia, Ischia, Penisola Sorrentina, Sannio, Sant'Agata de' Goti or Sant'Agata dei Goti, Solopaca, Vesuvio<br /><span style="font-style: italic;">IGT:</span> Beneventano, Campania, Colli di Salerno, Dugenta, Epomeo, Paestum, Pompeiano, Roccamonfina, Terre di Volturno<br /><span style="font-size:85%;"> <span style="font-family:times new roman;"><br />Del Canuto, Francesco et al., </span><i style="font-family: times new roman;">Il vino italiano, panorama vitivinicolo attraverso le denominazioni di origine</i><span style="font-family:times new roman;">, </span><span class="yshortcuts" id="lw_1288547439_0" style="font-family:times new roman;">Associazione Italiana Sommeliers</span><span style="font-family:times new roman;"> (Bertani & C.), Milano, 2010 (2002), fourth edition.</span></span><br /><br /><span style="font-size:85%;"><span style="font-style: italic;">**In Italian, as well as other romance languages, red grapes can be referred to as black. So it is common to refer to "in between" grapes as grey as well as pink. For example, pinot grigio/gris (grey pinot) is named as such because its grapes have a brownish-pink skin.</span></span>Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com7tag:blogger.com,1999:blog-21169882.post-76318078324095423582010-10-30T14:34:00.012-05:002010-10-31T10:52:29.989-05:00Coming Up Next<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmYtjM3WcC8rSG1N7o0PEtlyPXwkjAnNwQAXjkokOVEZafQw6U3rHkY4nWU0rvogWp6oxJUrGn2YTUaVDv7qQvI3-_1hcTlwRPdTgLiUC0vDNHdMTzLYatOdOAtJ3fhhxs3Ew7w/s1600/download.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmYtjM3WcC8rSG1N7o0PEtlyPXwkjAnNwQAXjkokOVEZafQw6U3rHkY4nWU0rvogWp6oxJUrGn2YTUaVDv7qQvI3-_1hcTlwRPdTgLiUC0vDNHdMTzLYatOdOAtJ3fhhxs3Ew7w/s400/download.jpg" alt="" id="BLOGGER_PHOTO_ID_5534237604158010802" border="0" /></a><br /><span style="font-style: italic; font-weight: bold;">Il Vino Italiano: An Overview of Vineyards and Wine Through its Appellations (volume 2A)</span> <span style="font-style: italic; font-weight: bold;"><br />Il Vino Italiano: Grape Varieties, Wine Descriptors, and Regional Gastronomy (volume 2B)</span><br /><br />I have waited some time for these two books. <a href="http://dobianchi.com/">My husband</a> bought them for me for my birthday and I squealed like a 'tween when I opened the box from Italy.<br /><br />These are the texts that accompany the 2nd level of the <a href="http://www.sommelier.it/default.asp">AIS (Associazione Italiana Sommelier) </a>certification course. I took the first level in Naples in October and November of 2006, which were to be immediately followed by the 2nd course in December. In true Italian fashion, however, it was delayed. They started it up just as I was going home to Texas for my yearly extended visit in March, so I never got to finish.<br /><br />I made a friend in the class, Lucia, who owned a "<a href="http://www.ischialeccornie.it/index.htm">prodotti tipici</a>" (local products) shop on the main street in Ischia Porto. She continued on with the course and upon my return, let me borrow the two books for a couple of months. What I discovered was a valuable reference source of all(-ish**) of the DOCGs, DOCs, and IGTs of Italy. Within each region's section was a complete list its appellations with all of the rules governing them (production zone, max yield, varieties, etc) along with a blurb about the wine. This was volume 2B.<br /><br />2A had a list of all of the common grape varieties, their production zones, synonyms, historical notes and characteristics.<br /><br />Fascinating, right...?<br /><br />I surrendered the books to their proper owner, finished the Summer and Fall in Ischia, and returned home to Texas for good. (This is the part where I eventually met the <a href="http://dobianchi.com/2009/07/15/how-her-life-italian-became-mine-and-our-very-first-wine/">DoBianchi</a> of my dreams. He is practically an encyclopedia himself, wrapped in a casing of handsome, but I am determined to find something between these bindings that he doesn't know.)<br /><br />I searched for the books in Italy, America, and the great wide Internets. The AIS site did not even have them for sale! Nor did anyone else for that matter.<br /><br />Then one day this September, I decided I wouldn't let my grapeless search discourage me. I sat down and finally found them!! Jeremy P ordered them from an online Italian bookstore and here we are. (Jeremy is the brave one here, as I fear for the safe arrival of anything shipped from an Italian website.)<br /><br />Did I mention that the entire course is in Italiano? Why wouldn't it be? But that's not a problem. I am going to translate it (mostly) for you because I NEED A PROJECT! And it will help me scour the rust off of my Italian.<br /><br />So here starts my series. This is not for the easily bored, nor overly-critical. I just hope to spread the cheer that I experience by having access to this kind of information.<br /><br />Buona lettura!<br /><br /><span style="font-style: italic;font-size:85%;" >**So, calling any list of Italian DOCs and DOCGs "complete" can be a dubious declaration. The fact that different sources site different appellations and new ones come out all of the time lend to the confusion. To save the day, our friend, the <a href="http://acevola.blogspot.com/">Italian Wine Guy</a>, has taken it as his duty to research and publish the <a href="http://acevola.blogspot.com/2010/04/growing-italian-docg-list-now-up-to-50.html">most up-to-date and comprehensive list out there</a>. Thanks Alfonso! That being said, the book that I am translating is in its fourth edition and was published this year (2010). Please see IWG's site for the latest news.</span>Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com4tag:blogger.com,1999:blog-21169882.post-40978669221521004562010-05-08T09:38:00.002-05:002010-05-08T09:48:45.776-05:003 Dishes, 5 Meals, 1Crock-Pot<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hLzmry_AYEC-A_QEBEZMMr3C8AEYZR00aO0nV6JHDLVoQOUn7NYRIoKjaBrJNm3Erg-ZS0kICfA0ZsWKitfMuxrSSL1Omj9UceTgPC3zv6f7X5VvNCkEtgJ-6lrOvBEtGFioXg/s1600/vows.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hLzmry_AYEC-A_QEBEZMMr3C8AEYZR00aO0nV6JHDLVoQOUn7NYRIoKjaBrJNm3Erg-ZS0kICfA0ZsWKitfMuxrSSL1Omj9UceTgPC3zv6f7X5VvNCkEtgJ-6lrOvBEtGFioXg/s320/vows.jpg" alt="" id="BLOGGER_PHOTO_ID_5467802239837739698" border="0" /></a><br />I've always loved to cook. I find myself at home in the kitchen, but being a newlywed (another excuse to post a wedding pic!) with a well-stocked <span>army</span> of cookware has brought this whole domestic thing to another level.<br /><br />Before I moved to Italy, I used to enjoy making a weekly menu with inspiration from my 5 food magazine subscriptions. (I pared them down to two--Fine Cooking and Cook's Illustrated.) I would plan the meals, usually 3, make a list, and go to the grocery store Sunday afternoons. It worked well, as I only really needed one other trip mid-week to replenish <span>milk/wine</span> supply. I saved money and had everything I needed when I got home from slaving over a hot 5th grade classroom all day.<br /><br />The 3 meals with subsequent leftovers stretched the whole week and provided for a couple of lunches--to break the sandwich monotony.<br /><br />Once living in Italy, starting in June 2003, I would make daily trips to the vegetable stand, bakery, and salumeria. Everything was incredibly fresh and bread went stale wonderfully quickly so it was the custom there to 'do the shopping' every morning.<br /><br />Coming home after 4 and a half years presented some challenges with a hint of culture shock, so some adjustment was necessary. I've spent the last year and a half with my now husband shopping and meal-planning all willy-nilly. Dinner is decided sometime during the course of the day, with an after-work trip to the store for one meal resulting in a $50 hemorrhage.<br /><br />Now that we're married, live under one roof, and have a much less chaotic existence, I decided it was time to get back to having a practical kitchen--well-planned, functional, and economic.<br /><br />Here's where the Crock-Pot comes in. I thought it would be fun to have one week revolve around this timeless appliance, and really see what it was made of. Best of all, every evening, returning from a long work day just before 7, I had very little prep and dinner was on the table by 7:30.<br /><span>Here's how it went...</span><span style="font-weight: bold;"><br /><br />Sunday, stock the pantry, make the Pork Chops:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEGlbSUEf71lZ_oi2gqJ_8-CLIp0Mr1qd0IIQMQPm-GHcS5_634Wb7uEfUT-1QqXO-XpAZbHou0N8jAsdU8muxjkDCcDzciIl7ZS4W9RYPEtVU3EOjDHtllcelS1La1ZKPBJOtUg/s1600/Smothered.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEGlbSUEf71lZ_oi2gqJ_8-CLIp0Mr1qd0IIQMQPm-GHcS5_634Wb7uEfUT-1QqXO-XpAZbHou0N8jAsdU8muxjkDCcDzciIl7ZS4W9RYPEtVU3EOjDHtllcelS1La1ZKPBJOtUg/s400/Smothered.JPG" alt="" id="BLOGGER_PHOTO_ID_5467418434651778386" border="0" /></a><br />You might have seen my last post about the pork chops (along with the in-serious-need-of-a-good-food-stylist pic) which were Sunday night's meal (no left-overs). It was perfect for a weekend day because it required a bit more pre-Crock cooking. No hurry, lazy Sunday indulgence with a hint of Law and Order.<br /><br /><span style="font-weight: bold;">Monday: Spicy Chicken Stew</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-emqr0vBlZbIzo88mgX0yBcg6gB1Y1AhbLrF4IHrAMFdJwV0okF_SjNxVQ20UhKSxBdW8-tldrMhekrU5QAsTm7gnbOUgJrwmhD-XT5mLMgcVsbb9VO92CR2kbYnEsO7voBWC_A/s1600/crock-pot-shredded-chicken-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-emqr0vBlZbIzo88mgX0yBcg6gB1Y1AhbLrF4IHrAMFdJwV0okF_SjNxVQ20UhKSxBdW8-tldrMhekrU5QAsTm7gnbOUgJrwmhD-XT5mLMgcVsbb9VO92CR2kbYnEsO7voBWC_A/s400/crock-pot-shredded-chicken-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5467419970883460146" border="0" /></a><br />I snagged this recipe from MyRecipes.com...<a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1875323">click here to see it</a>. This was a throw-everything-in-the-pot-and-close-the-lid type of dish. Satisfying, delicious, and healthy, it filled the house with a warm glow. It was very inexpensive too because I used a pack of chicken thighs. Being slow-braised for so long, the dark-meat-phobic wouldn't even tell the diff. After work, all I did was shred the chicken right in pot, chop some cilantro, and away we ate.<br /><br /><span style="font-weight: bold;">Tuesday: Spicy Chicken Stew Redux</span><br /><br />Coming home close to 7, I took the stew from the fridge, added a little more broth into the saucepan and reheated. I washed and spun the head of lettuce from Sunday shopping, dressed half and left the other in the spinner. (The salad spinner, by the way, is a great storage environment for already cut and washed lettuce. It does take up a some room in the fridge but in mine, it's worth every bit of this valuable real-estate. Even delicate lettuce will stay fresh for right around 4 days. All that's left to do is dress--great time-saver.) Before bed, I put a pound of white beans to soak for the next morning.<br /><span style="font-weight: bold;"><br />Wednesday: Beans!<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfT5-sQzG56YnZbsN1XHbni9qPdKZP9N8ofjf9tem4peMzoZroqW2xhGIRbYSO6q3XPjay0Fg38C4TnCDJqhAFVs1iOVDfvIIa9bOjzfMH0uQpPjLV0rT8ClkB5Lbdp9hpnJYVTw/s1600/beans+and+scarola.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfT5-sQzG56YnZbsN1XHbni9qPdKZP9N8ofjf9tem4peMzoZroqW2xhGIRbYSO6q3XPjay0Fg38C4TnCDJqhAFVs1iOVDfvIIa9bOjzfMH0uQpPjLV0rT8ClkB5Lbdp9hpnJYVTw/s400/beans+and+scarola.jpg" alt="" id="BLOGGER_PHOTO_ID_5467419390016314418" border="0" /></a><br /><br />I love white beans and dark greens.** I could eat my weight in them. Whether it's chicory (only Italy, definitely can't find chicory in Texas), scarola (escarole), or kale, I'm all over it. It's so healthy and feels quite indulgent. I used the method found in <a href="http://michelescicolone.com/">Michele Scicolone's</a> awesome cookbook, <a href="http://michelescicolone.com/my-cookbooks/italian-slow-cooker/">The Italian Slow Cooker</a>. Just cover soaked beans in abundant water, add a bay-leaf, and cook on low for 6-7 hours. This took me 5 minutes in the morning before heading out the door. When I came home, I washed the escarole and sauteed it with some whole cloves of garlic while warming the beans in chicken broth. I only used a little bit of the cooking liquid because it was unsalted. These beans are a blank canvas and can be sassed up at will. When the escarole was cooked, I added it to beans and plated with a grinding of pepper and a drizzle of olive oil. Again, I dressed the salad, set the table and we sat down to veggie nirvana. This dish is the ultimate comfort food and you will never know that it's so healthy.<br /><br /><span style="font-weight: bold;">Thursday: Beans and Escarole Encore</span><br /><br />You get the routine by now, right? I reheated the beans with little broth like before. This time unfortunately, I totally pigged out on the escarole the night before so there was just a tiny bit left. I mixed in what was left, sliced up a few carrots to add to the last bit of lettuce, dressed and dinner was served.<br /><br />I have to tell you that I thought I knew a creamy bean from a mealy one, but apparently I was wrong. These beans had the silkiest texture that I have ever experienced. All of that long, slow cooking really makes the difference. I was shopping at the regular grocery store where they didn't have cannellini beans (?), so I bought regular old white ones with no resulting complaints from the happy hubby department. (Not that he <span style="font-style: italic;">ever</span> complains!)<br /><br />There you have it, one very long post. My<a href="http://dobianchi.com/2010/04/21/together-again-naturally/"> DoBianchi's</a> been traveling so much and working so hard that our little routine has been knocked a bit off-kilter. But we'll get it back, he'll be home with me, and it will be delicious.<br /><br /><span style="font-style: italic;font-size:85%;" >**A note on the greens: You might have a hard time finding escarole if you live outside of an urban area, so I would use kale. I don't love the super curly kind, I find it kind of bland. My favorite is the 'Lacinto Kale' with its long, black-green leaves. I make it like I make all other leafy greens, with a generous pour of olive oil heated in a pan with a couple of whole cloves of garlic. Tilt the pan so the cloves are bathing and bubbling in the oil. Throw the greens into the hot pan and quickly cover (it will hiss and spit, but it makes it taste better). Let this drama go on for a couple of minutes , stir and salt, and let the greens cook on medium-low until they're done. This takes a little longer with kale, a little less with broccoli rabe. Escarole takes a while to expel all of its water, but give it it's time, the flavor concentrates if you wilt it down right.</span>Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com14tag:blogger.com,1999:blog-21169882.post-3773438995044747362010-03-22T08:32:00.009-05:002010-03-22T17:17:38.032-05:00Newlywed Couple Thoroughly Enjoying Registry Gifts (Austin, TX)As<a style="font-weight: bold;" href="http://dobianchi.com/"> DoBianchi</a> and I settle into our married life and adorable little house, we are absolutely in love with every single wedding gift we have received so far. Case in point: Crock Pot (thank you Uncle Ray and Aunt Gladys).<br /><br />I suffered a slight scare the first time I used it. There was a faint electrical burning smell/smoke that almost sent me into post-registrum depression, but it went away and all is well. Crock Pot and I are getting along swimmingly now! I took one of my fave braised dishes and translated it to the slow cooker. (If you must now, I am an unabashedly enthusiastic braiser.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71vsYCAJWmF0q04aPd7eWCmuwmiL-BBIJc28nvHClV8hxvoJOBphHHXWDQiaf7uaeJLoPYP2ILsQ-54G3ulEJLgn1uxS8MfPlz0E8ZepkLxLhTESsaoaYyNbsNn1M9hByhWcr9g/s1600-h/Smothered.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71vsYCAJWmF0q04aPd7eWCmuwmiL-BBIJc28nvHClV8hxvoJOBphHHXWDQiaf7uaeJLoPYP2ILsQ-54G3ulEJLgn1uxS8MfPlz0E8ZepkLxLhTESsaoaYyNbsNn1M9hByhWcr9g/s200/Smothered.JPG" alt="" id="BLOGGER_PHOTO_ID_5451465763464784098" border="0" /></a>I know it ain't much to look at, but it sure tastes good--just ask mah man. Since you can't discern brown from beige here, I'll tell you what it is: pork chops smothered with cabbage. I've been making chicken smothered with cabbage (pretty sure it was a recipe from Marcella Hazan) for quite a few years now, so changing one meat for another is simply a matter of mood.<br /><br />And who doesn't love a pork chop? I don't not.<br /><br />Here's what you do:<br />*Take four pork chops (in the four-pack they only had loin chops, center-cut or rib chops work just fine too) and brown 'em up good in the All-Clad 3 qt braise pan that yo' mamma and daddy gave <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MDZsvJafdsXX1Foqflh1aG5d9r1hwr0j0MXYsMYqs-XnxLlLcWtRLLpzUr5EbA5U5BIRw4guLFaoJY6zdZ9X3jgLyxDNTva7wmkdq5Fnq1atp3FTecX28RUCoFjXte42YZxlOg/s1600-h/all-clad.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MDZsvJafdsXX1Foqflh1aG5d9r1hwr0j0MXYsMYqs-XnxLlLcWtRLLpzUr5EbA5U5BIRw4guLFaoJY6zdZ9X3jgLyxDNTva7wmkdq5Fnq1atp3FTecX28RUCoFjXte42YZxlOg/s200/all-clad.jpg" alt="" id="BLOGGER_PHOTO_ID_5451465765554610498" border="0" /></a>you for Christmas. Place them in the bottom of the slow cooker.<br />*Take half of an onion, sliced, and brown slightly in the same pan. Add a couple of cloves of garlic when the onions are almost done. (You can throw everything in the pot raw, but your laziness will translate in the finished dish as a sigh of mediocrity :)<br />*Transfer onion/garlic to Crock Pot in a layer over chops.<br />*Deglaze the pan with a hit of white wine (in my case, whatever is left over from a week's worth of working in wine biz), enough to cover the pan. Scrape up yummy bits and let it reduce. Add about 3/4 cup of chicken broth and bring to a boil. Pour over contents of Pot. You don't want too much liquid because the cabbage will contribute to the juices.<br />*Add 1/2 head of chopped cabbage (you can throw in a whole head too if you like) on top of everything.<br />*Lower the hatch and let it ride on High for 4 hours (3 will work too, if you have less time), or around 6-7 on Low.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCoepArCmp4O-bFJr8ybGGg0nG-oR4ge1XBgUVIyV8z8j4sP5qWKLadS6RvPxJJ0Mjg7HJ97z27ZWfxSh3QX79i9xApkjl5vKoFlC7Mp336soqbIJLzuOrEkDvLCiSoa_eXh8iRg/s1600-h/Campirosa.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCoepArCmp4O-bFJr8ybGGg0nG-oR4ge1XBgUVIyV8z8j4sP5qWKLadS6RvPxJJ0Mjg7HJ97z27ZWfxSh3QX79i9xApkjl5vKoFlC7Mp336soqbIJLzuOrEkDvLCiSoa_eXh8iRg/s200/Campirosa.JPG" alt="" id="BLOGGER_PHOTO_ID_5451465756260372722" border="0" /></a>What you will witness when you open the lid is quite unattractive to behold (see photo above) but SO so good. All that's left to do is open a rich rose'...we love the Campirosa by <a href="http://acevola.blogspot.com/2010/03/cerasuolo-is-name-gumbo-is-game.html#links">Illuminati</a>. It's a Montepulciano d'Abruzzo Cerasuolo** DOC and shows lots of strawberry, cherry, raspberry and a surprising hint of lemon zest. There's still an ephemeral spritz in the '08 that balances the sweet caramelized cabbage and earthy pork perfectly. It's available around Austin, for sure at Mandola's, and surely elsewhere.<br /><br />Buon appetito!<br /><br /><span style="font-size:85%;"><span style="font-style: italic;">**<span style="font-weight: bold;">Cerasuolo</span> comes from the ancient Italian word </span><span style="font-style: italic; font-weight: bold;">ceraso</span><span style="font-style: italic;">, the same word that gives us <span style="font-weight: bold;">ciliegia</span> (cherry). It indicates the cherry-like nature of something.</span></span>Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com4tag:blogger.com,1999:blog-21169882.post-54026582226491069932010-03-16T07:28:00.012-05:002010-03-16T19:45:13.784-05:00(Definitely Not) Any Given Sunday: Our honeymoon visit with Giacosa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfjFgAZ6ys1xBwgv6ykNN-mIxs2Wv0cze1PbzfEtaAg8m0K7kruemvr-_Cuf-Wgg5Wi3aDb-9OIJy3uk6xy_g-c8NU5fpte3ipCjkVmA26FOSsQiAlehsdUIVaQ7r58c4ztF4bQ/s1600-h/Corks.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfjFgAZ6ys1xBwgv6ykNN-mIxs2Wv0cze1PbzfEtaAg8m0K7kruemvr-_Cuf-Wgg5Wi3aDb-9OIJy3uk6xy_g-c8NU5fpte3ipCjkVmA26FOSsQiAlehsdUIVaQ7r58c4ztF4bQ/s400/Corks.JPG" alt="" id="BLOGGER_PHOTO_ID_5449046017823934930" border="0" /></a>As you all know by now, I went off and married my <a href="http://dobianchi.com/">DoBianchi</a>. We have so many things in common, but one of these is our passion for Italian wine. Luckily, Jeremy has a friend/collaborator named <a href="http://vinoalvino.org/">Franco Ziliani</a> who not only shares this passion, but writes about it famously.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5SyBfX6cCuO59hc_-lbWA91eFjxX5FwwFzM7A8zz-HryiOtbE0dUsgSaCyQF50A4A3iofibRcdvlM9QIswXs1aRzimrmcKspnw09-3cq-eX5EusavIkJk5_MzIo7WJOg6Jxrq5A/s1600-h/jeremy+avvinando.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5SyBfX6cCuO59hc_-lbWA91eFjxX5FwwFzM7A8zz-HryiOtbE0dUsgSaCyQF50A4A3iofibRcdvlM9QIswXs1aRzimrmcKspnw09-3cq-eX5EusavIkJk5_MzIo7WJOg6Jxrq5A/s400/jeremy+avvinando.JPG" alt="" id="BLOGGER_PHOTO_ID_5449046601377320850" border="0" /></a>So strong is the wine geek factor between us, that we chose not to go off to some beautiful beach and laze around on our honeymoon, no no, we headed to the snow-white hills of the Langa (Piemonte: Barolo, Barbaresco). We also went to Montalcino, Bologna, and Rome, but those posts will come eventually.<br /><span style="font-style: italic; font-weight: bold;"><br />Sunday morning, married one week, Feb 7 at 10:00 am: Appointment at Giacosa.</span><br /><br />Franco met us downstairs at our B&B, <a href="http://www.cascinadellerose.it/services_eng.htm">Cascine delle Rose</a> (Beautiful! Will post about this place soon) and off we drove to the village of Barolo.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsncKamS0pUt-C_4zrnG5GCzUrxj7OkqfRKgPxbc3BZ1VMviy-sFDPjfKeUPptxG2y9jd1Zh_-dXzVNsNu8R6vNSOxNhD6fJGuY7GyBgBhRWv29WjLoWahsu4ZilRSk0Y8UUpCQ/s1600-h/scivolando.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsncKamS0pUt-C_4zrnG5GCzUrxj7OkqfRKgPxbc3BZ1VMviy-sFDPjfKeUPptxG2y9jd1Zh_-dXzVNsNu8R6vNSOxNhD6fJGuY7GyBgBhRWv29WjLoWahsu4ZilRSk0Y8UUpCQ/s400/scivolando.JPG" alt="" id="BLOGGER_PHOTO_ID_5449046619911777138" border="0" /></a>Well, off we drove after a 30 minute effort to get Franco's car out of the snow...just look at my man and his <span style="font-style: italic;">braccio d'intellettuale!</span> ;)<br /><br />We were greeted by Giacosa's enologist Giorgio Lavagna, who said, "Bruno is here too, Bruna is in England." (Insert inner *squeal*) Jeremy and I shot each other an OMG glance as we followed Franco and Giorgio into the tasting room.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcKgU13nKXZ2Q9R_wCfQaF3PXTWRE_VNl99rRFD5-tL1zmLo564D2vsDmzy0BGn6avXgDZ-MeWqRHz4tEZwOqgl_XF9aSTi_CgnR5zWo9kKHYi4LEqZJDQHHfpMqQdUmO9fqdPdQ/s1600-h/giacosa+tasting+2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcKgU13nKXZ2Q9R_wCfQaF3PXTWRE_VNl99rRFD5-tL1zmLo564D2vsDmzy0BGn6avXgDZ-MeWqRHz4tEZwOqgl_XF9aSTi_CgnR5zWo9kKHYi4LEqZJDQHHfpMqQdUmO9fqdPdQ/s400/giacosa+tasting+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5449046063060490898" border="0" /></a>For detailed tasting notes of the loveliness that followed, <a href="http://dobianchi.com/2010/02/12/bruno-giacosa-2007-complete-tasting-notes-including-some-05s-and-04s/">please see Jeremy's comprehensive post here.</a> I was on photography duty, Jeremy was on tasting notes duty. <a href="http://dobianchi.com/2010/02/16/giacosa-tasting-clarifications/">Tasting notes part 2 can be found here</a>. Ever the fabulous writer my man is! If you are a fan of Giacosa you simply must take time to read both.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOcg8nmWJ0CNn0BJLUvtGS9WkWANYTq_YsyCzicoZFF5Y6i6wC0GDtrUI5zCgNukQ4d-jtCyeludcXnLSXHgLKSlb59cgVYZahYKet0MIjjEKgiu5nWlv3mPDZFO9cY2OZsQDqug/s1600-h/giacosa+tasting+3.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOcg8nmWJ0CNn0BJLUvtGS9WkWANYTq_YsyCzicoZFF5Y6i6wC0GDtrUI5zCgNukQ4d-jtCyeludcXnLSXHgLKSlb59cgVYZahYKet0MIjjEKgiu5nWlv3mPDZFO9cY2OZsQDqug/s400/giacosa+tasting+3.JPG" alt="" id="BLOGGER_PHOTO_ID_5449046098476610066" border="0" /></a><br />I have to say that I haven't seen such a beautiful parade of wines before me as I saw in those two days in Piemonte. That morning I smelled graphite, truffles, underbrush, tar, cherries, and flowers, all in an endless competition to jump first from the glass. Every one showing different manifestations of the land through Nebbiolo. What a display of the victory of nurture over nature! Environment influencing the predetermined genetic profile...there was Barolo and there was Barbaresco, different crus within each and different vintages....unique personalities, all of them. This is terroir at it's most compelling.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQjfjmqVGZVtzhfqCXHg9OIBW7OXKTThPlJtXk6LZvsb14QObhfSYyYn7pwBrCjhdWeFIXqS_TZ2tRdqkfCmU6FXKCLCm0Q6mzdVld3fwnSIxNJfCeYlND04zGtS1wW99VzfGFhQ/s1600-h/giacosa+lineup.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQjfjmqVGZVtzhfqCXHg9OIBW7OXKTThPlJtXk6LZvsb14QObhfSYyYn7pwBrCjhdWeFIXqS_TZ2tRdqkfCmU6FXKCLCm0Q6mzdVld3fwnSIxNJfCeYlND04zGtS1wW99VzfGFhQ/s400/giacosa+lineup.JPG" alt="" id="BLOGGER_PHOTO_ID_5449046046482679906" border="0" /></a>Bruno confessed that his fave Barbaresco was that of Asili. As we tasted the '07, he said, "Hm, you can smell Asili in this wine." Would I had so many encounters with this cru as to be able to find it under all of that complexity! Maybe one day.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-rX6HzCJiVuzfcwejS67juFSbq8m9k05JHYBddA1SyCx2ZmqBcrPeUnH_Hiozub5jqvcvOi3JuObPz4aJdAQnkIR5neBKwqmfYKmwa4Edbpnmpuy6LB_wN6ydiQLp4aq-lLeSw/s1600-h/giacosa+asili+res+2007.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-rX6HzCJiVuzfcwejS67juFSbq8m9k05JHYBddA1SyCx2ZmqBcrPeUnH_Hiozub5jqvcvOi3JuObPz4aJdAQnkIR5neBKwqmfYKmwa4Edbpnmpuy6LB_wN6ydiQLp4aq-lLeSw/s400/giacosa+asili+res+2007.JPG" alt="" id="BLOGGER_PHOTO_ID_5449046035900183442" border="0" /></a><br />As we finished the tasting, Giorgio invited us to lunch. Bruno sat stoically until we bid him farewell, when he said. "You are a lovely bride! I wish you many good things and much happiness." Thank you Bruno!<br /><br />You shared your Sunday morning with us, thanks to Franco, and we will not forget.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_6k3q0D-PZcebg8aXQp1Q9nqxI26fI5XOf3ycozIYXrLBOSOt-Njj3rSNtpAbPQjj2K_ycPH1Nz5BjHecoqZdxkrUNJdtY9TlVENMTdLGTS3IvG0JTfiyPGSIRPGZe86YO9Vlw/s1600-h/rocche+04.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_6k3q0D-PZcebg8aXQp1Q9nqxI26fI5XOf3ycozIYXrLBOSOt-Njj3rSNtpAbPQjj2K_ycPH1Nz5BjHecoqZdxkrUNJdtY9TlVENMTdLGTS3IvG0JTfiyPGSIRPGZe86YO9Vlw/s400/rocche+04.JPG" alt="" id="BLOGGER_PHOTO_ID_5449046610542490002" border="0" /></a><br />We caravaned toward Alba and as we arrived at Enoclub, Giorgio said to the hostess, "Reservation for four, Giacosa."<br /><br />Right this way.Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com4tag:blogger.com,1999:blog-21169882.post-88945245310886389512010-02-27T10:38:00.011-06:002010-02-27T12:17:14.608-06:00Breaking News: Una Vera Pizza Napoletana spotted on Congress! And a tall glass of Piedirosso...This is cause for a celebration as far as I'm concerned. Last night, in the company of my <a style="font-weight: bold;" href="http://dobianchi.com/2010/02/27/this-is-not-marijuana-its-zaatar-and-great-pizza-in-austin-yes-in-austin/">DoBianchi</a><span style="font-weight: bold;">, </span><a style="font-weight: bold;" href="http://damorewineselections.com/">Julio, and wife Lauren</a><span style="font-weight: bold;">,</span> I managed to warm my heart by the fire of <a href="http://quattrogattiaustin.com/">Quattro Gatti's</a> beautiful wood-burning oven. (Click <a href="http://dobianchi.com/2010/02/27/this-is-not-marijuana-its-zaatar-and-great-pizza-in-austin-yes-in-austin/">here</a> for his take on the evening.)<br /><br />I'm here to tell you that real Napoletana pizza (<a href="http://woodfiredpizza.org/recipes/vpn/vpn.html">La Vera Pizza Napoletana</a>) finally found its way to Austin and I could not be happier. I've now tasted 3 of the offerings and the crust is consistently tender but chewy, the toppings appropriately light for the foundation, and the mozzarella provides coverage at intervals, just like in Naples.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKVFTZuip8uQ43NI2zSSPkD9apRu65Nxt7SJzzz2oAd-2MDnES9mN2N95XAQOJe1XGaNL4fJQM2IsyBpZRj6JYEXiT1PuhB2pTw1OyZPRmjy6Z2eXhXiUfxicSZDMYeZDFRE3MQ/s1600-h/Quattro+Stagioni.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKVFTZuip8uQ43NI2zSSPkD9apRu65Nxt7SJzzz2oAd-2MDnES9mN2N95XAQOJe1XGaNL4fJQM2IsyBpZRj6JYEXiT1PuhB2pTw1OyZPRmjy6Z2eXhXiUfxicSZDMYeZDFRE3MQ/s400/Quattro+Stagioni.JPG" alt="" id="BLOGGER_PHOTO_ID_5442983375841681922" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">This is the Quattro Stagioni, or Four Seasons--DoBianchi's pick. <a href="http://acevola.blogspot.com/">IWG</a>, you're going to love it!</span></span><br /><br /></div>The texture of the crust is, I think, the most important component in creating an authentic pizza. This is also the most difficult thing to find in the market 'round here. They got it right, alright.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn06m7p6tadtmySIMWQkgT_xSVRcJmJpg-2BbgZq7BkekqgP9jwx4kqnLHmZaOr3Wdcyz42fAWXYRPqQp60ThfWTzKe-fJvD8h-bTVpCEvICsjWIfyKVBCeKRv8ZxPbMqx1gZJBw/s1600-h/montanara.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn06m7p6tadtmySIMWQkgT_xSVRcJmJpg-2BbgZq7BkekqgP9jwx4kqnLHmZaOr3Wdcyz42fAWXYRPqQp60ThfWTzKe-fJvD8h-bTVpCEvICsjWIfyKVBCeKRv8ZxPbMqx1gZJBw/s400/montanara.JPG" alt="" id="BLOGGER_PHOTO_ID_5442983802008846594" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Mine was the Montanara--a pizza "bianca" (no salsa) with fontina, prosciutto, arugula and Parmigiano Reggiano.</span><br /></span></div><br />The prices on the wine list are more than fair, and if you want to pair that perfect pizza with another indigenous export, try the Mastroberardino Lacyrma Christi del Vesuvio Rosso DOC**. While the debate rages on about whether or not Italians pair wines or beer with pizza, I'll steal away and stick my nose in this glass of Vesuvio. It's 100% Piedirosso (Per'e'palummo in local <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZpbpQucstV0p-ezWJBwDir3HM-9ZXCJYCM3FdDJYTGn5B7QdPpzPB-V0ZQYc8uQjZRGSezUrNMfmesiNlhDTRI4RXSkiP8IC0G0XRjr560XkS-fLNeX8siHxKWG3R134NXCuOfg/s1600-h/Bottle+Shot.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 103px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZpbpQucstV0p-ezWJBwDir3HM-9ZXCJYCM3FdDJYTGn5B7QdPpzPB-V0ZQYc8uQjZRGSezUrNMfmesiNlhDTRI4RXSkiP8IC0G0XRjr560XkS-fLNeX8siHxKWG3R134NXCuOfg/s200/Bottle+Shot.jpg" alt="" id="BLOGGER_PHOTO_ID_5442982881100585746" border="0" /></a>dialect) and <span style="font-style: italic;">thankfully</span> vinified with no oak to mask its freshness.<br /><br />*Wine Digression*<br /><br />The first time I smelled this wine at a trade tasting, I was immediately yanked back to Campania via sensory recall. I smelled that trademark pepper that dances about with whimsical bursts of strawberry and raspberry, against a background of something savory that I can never quite put my finger on, but it's ALWAYS there in this varietal. In my four and a half years between Naples and Ischia, Piedirosso was always around, and never disappointed me. This is the first time that I've seen such an authentic version, this side of the Atlantic and OMG, you have to try it. I feel a blog post comin' on about the Lacryma Christi del Vesuvio DOC, but the star of this post is Quattro Gatti's pizza, so stay tuned.<br /><br />Owner <span style="font-weight: bold;">Gianfranco Mastrangelo</span> has done a mitzvah (as my DoBianchi would say) by showing the huddled masses of Austin what it's about. And it's about time.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgQfR1iCqjI92UWsEQF3whPYuWvaWxaksrKaUkir8Yst4JsL-251GbqZqmMZNGI1hPlhdhTSfe0aBz3iXgy0tN6xOqT_Ye_L1xE5WrUTDr49wC1IU8tFPMkqCFzQBEYrVJQ3kkw/s1600-h/Staff.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgQfR1iCqjI92UWsEQF3whPYuWvaWxaksrKaUkir8Yst4JsL-251GbqZqmMZNGI1hPlhdhTSfe0aBz3iXgy0tN6xOqT_Ye_L1xE5WrUTDr49wC1IU8tFPMkqCFzQBEYrVJQ3kkw/s400/Staff.JPG" alt="" id="BLOGGER_PHOTO_ID_5442983807782984514" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">L-R: The Pizzaiolo, server, and owner Gianfranco Mastrangelo.</span><br /></span></div>Quattro Gatti<br />908 Congress Ave<br />Austin, Tx 78701<br /><br /><span style="font-style: italic;font-size:85%;" >**In the DOC rosso, there's also an allowance for <a href="http://mylifeitalian.blogspot.com/2009/11/please-send-lettere-maria.html">Sciascinoso</a> and up to 20% of Aglianico. Will post with geekish enthusiasm on this DOC (as well as the bianco) soon.</span>Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com8tag:blogger.com,1999:blog-21169882.post-87547925700747817362010-02-13T18:16:00.003-06:002010-02-13T18:29:24.169-06:00Wedding Pics by the Nichols!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3ezvUsSVSd0pKsig49W8GOW_PH1BrNXfnY7NZwgqwQdicgO7JLQMzQOnsdM4lUEdpNXf76MWe2JDlLD3k9axTX-xulAcOd1D9yAxScIhGLJsFyJzMGHHxQjY-l6x1AiyoHPVoQ/s1600-h/ocean+view.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3ezvUsSVSd0pKsig49W8GOW_PH1BrNXfnY7NZwgqwQdicgO7JLQMzQOnsdM4lUEdpNXf76MWe2JDlLD3k9axTX-xulAcOd1D9yAxScIhGLJsFyJzMGHHxQjY-l6x1AiyoHPVoQ/s400/ocean+view.jpg" alt="" id="BLOGGER_PHOTO_ID_5437888481993613202" border="0" /></a><br /><br />My <a href="http://www.dobianchi.com">DoBianchi</a> and I are back from a dreamy two weeks of wedding and honeymoon...returning to find some of the amazing photography of my friend <a href="http://thenicholsblog.com/">Jennifer and her husband CJ</a>. You might remember them from our <a href="http://thenicholsblog.com/2009/10/21/tracie-jeremy-engaged/">engagement shoot</a>, they are an immensely talented husband and wife photography team.<br /><br />Jenn is an old friend, so she would have been invited anyway, but we are so proud and pleased to have had our most precious memories recorded by the likes of these two.<br /><br />We will have more details, photos, honeymoon stories, etc coming up, but while we're catching up and trying to recalibrate our internal clocks, please enjoy not only our shoot but also the rest of the work displayed on their blog.<br /><br /><a style="font-weight: bold;" href="http://thenicholsblog.com/2010/02/12/tracie-jeremy-married/">Just a sneaky peak...but you can click here to see more...</a><br /><br />Thanks again Jenn and Ceej! WOW :)Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com9tag:blogger.com,1999:blog-21169882.post-85776788322832151882010-01-27T08:01:00.003-06:002010-01-27T09:42:34.981-06:00Here we go!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjzEAQWfP06wUBA9SA0IrR7HJ7K0ZpU8JTidfnvc3Pet9KZjVIGwdD-apeEEueaxHho-Qg_goT171cYnuhLKEAsfzsRJQEgu-NiQUHNYBnHK6YX-qZfPvFP0Gmle8R7657UmuW1g/s1600-h/baci5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjzEAQWfP06wUBA9SA0IrR7HJ7K0ZpU8JTidfnvc3Pet9KZjVIGwdD-apeEEueaxHho-Qg_goT171cYnuhLKEAsfzsRJQEgu-NiQUHNYBnHK6YX-qZfPvFP0Gmle8R7657UmuW1g/s320/baci5.jpg" alt="" id="BLOGGER_PHOTO_ID_5431445167013814162" border="0" /></a><a href="http://dobianchi.com/">Jeremy P</a> and I are leaving today for our wedding weekend. It has been so much fun being engaged, and now we're on to another adventure! We will be joined in La <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Jolla</span> by family and friends, then we'll leave for Italy early next week.<br /><br />I never <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">could</span> have imagined when I left Italy two years ago, that the next time I came back would be on my honeymoon! How things have changed since December 2007.<br /><br />To my sweet <a href="http://dobianchi.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">DoBianchi</span></a>: thank you for appearing out of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">blogspace</span>, and taking me into a new life, I love you :)Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com10tag:blogger.com,1999:blog-21169882.post-6590317036849195122010-01-01T12:31:00.007-06:002010-01-01T15:17:15.932-06:00Countdown to Cake (and our wedding)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgda7OVrGHoJV-QEaEH1eGLgvQb4q3MfDXJsTz_Du3RiExBQV55gH4jscpDb85CNMnizL5fJ7bll0r9T_TU6SkN0iyPIUHWiIBt-2N8hlEhmpdP686rOt63uNqesWwg2M2wJX_zVA/s1600-h/Pomegranate+Cake.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgda7OVrGHoJV-QEaEH1eGLgvQb4q3MfDXJsTz_Du3RiExBQV55gH4jscpDb85CNMnizL5fJ7bll0r9T_TU6SkN0iyPIUHWiIBt-2N8hlEhmpdP686rOt63uNqesWwg2M2wJX_zVA/s200/Pomegranate+Cake.JPG" alt="" id="BLOGGER_PHOTO_ID_5421856949045332226" border="0" /></a><br />If there is one thing that I like more than cake, it's more cake.<br /><br />That being said, one of the most fun aspects of wedding planning has been our collaboration (i.e. TASTING) with La Jolla's own jewel, <a style="font-weight: bold;" href="http://www.dessertier.com/about.shtml">Michele Coulon</a><span style="font-weight: bold;">.</span> Her desserts are beyond delicious and her cakes are proof that those of the wedding variety <span style="font-style: italic;">can</span> be great.<br /><br />Having attended so many weddings in my life, I am convinced that most couples don't give a hootin' holler about the cake. It's an important part of the ceremony, everyone expects it, yet most are entirely forgettable.<br /><br />Lately, there has been a heightened awareness of wedding cake thanks to so many reality shows featuring fondant-covered creations. These shows have raised the standard of aesthetics and creativity, but have brought too much focus on the outside, while continuing to IGNORE the importance of what's underneath.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWGB_Ny0LW_1gHxA_bfSjxHkd59L5SVdGj1BqFsRvXg2lRu9msZq5vXyjuY64xwdJxIau__mNBhDhLL9IHlM06x79R-YyX3Gv_Ms5gbJozhy0ge0yo2JttLsVoOJ_Mi7ofTL9nyg/s1600-h/cake+tray+1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWGB_Ny0LW_1gHxA_bfSjxHkd59L5SVdGj1BqFsRvXg2lRu9msZq5vXyjuY64xwdJxIau__mNBhDhLL9IHlM06x79R-YyX3Gv_Ms5gbJozhy0ge0yo2JttLsVoOJ_Mi7ofTL9nyg/s400/cake+tray+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5421855607313256386" border="0" /></a><span style="font-style: italic;font-size:85%;" >Round one, tracie b vs. cake<br /><br /></span></div>Michele has been a beacon, showing us that her cakes are as beautiful on the inside as they are on the outside. She will have nothing to do with fondant (take THAT all of you hipster-Betty-Paige-tattooed-reality-TV-cake-decorators!), but works magic with butter cream and molded white chocolate. All of her ingredients are organic and EVERYTHING is made from scratch--no mixes. I am a believer.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieak8AOUnv-FE2DSoERYu8DTD-4rd3CBETLp89hyAVn3iN82l0c0bGPbQ6JOc2TI-Rf-8cxiCdtiuH54VIP5dddAejkGcLh_O-XPkMP5N1kISGwRM__vMrJ7nZbdWaCEPjqrpHDg/s1600-h/cake+tray+round+2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieak8AOUnv-FE2DSoERYu8DTD-4rd3CBETLp89hyAVn3iN82l0c0bGPbQ6JOc2TI-Rf-8cxiCdtiuH54VIP5dddAejkGcLh_O-XPkMP5N1kISGwRM__vMrJ7nZbdWaCEPjqrpHDg/s400/cake+tray+round+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5421855611073156226" border="0" /></a><span style="font-style: italic;font-size:85%;" >Round 2, she get's a little help from <a href="http://dobianchi.com/2010/01/01/new-west-coast-food-and-wine-blogs-for-a-new-year/">Jeremy P</a></span><br /><br /></div>We will have 3 tiers, 3 flavors. First (Gateau Aileen): Hot milk sponge cake layered with creme Chantilly and fresh berries. Second (Torte Lion Belge): Triple chocolate loveliness...chocolate cake layered with chocolate merengue and chocolate mousse AND chocolate cream. Third (Nathan's Lemon Cake): Dense organic lemon cake with delicate glaze, heart-breakingly subtle.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBQbGIfKh5Lh1YdZ_NeF2wy6rh6SkS428LS2770MoyUZn7LczYbIcYBPbFLLOiteC8owfECrFq87oyLldjLS9HrPKxyt5Ab1OOq4n2r3BT-ovKYT9aKFthhbkSaM_AmuItwwGGQ/s1600-h/cake+tray+3.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBQbGIfKh5Lh1YdZ_NeF2wy6rh6SkS428LS2770MoyUZn7LczYbIcYBPbFLLOiteC8owfECrFq87oyLldjLS9HrPKxyt5Ab1OOq4n2r3BT-ovKYT9aKFthhbkSaM_AmuItwwGGQ/s400/cake+tray+3.JPG" alt="" id="BLOGGER_PHOTO_ID_5421855622616802594" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Oh, she's a trooper! Hang in there...</span></span><br /></div><br />Check out her cake flavor menu <a href="http://www.dessertier.com/cakes.shtml">here</a>.<br /><br />We're incorporating our colors and theme with robin's egg blue butter cream and red pomegranate shapes.<br /><br />Couldn't you just die? Imagine our delight at <span style="font-style: italic;">having</span> to taste through two trays of her cake flavors. They are all balanced, fresh and incredible, so choosing was tough, but we pulled through.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE_gdq4LkLBHfeY53pHjChOLt0IrEncYg_O7o97hQTTtrdup-l32HqBETzAaS2soOoRiMQ71sr2BqI_qVaQHaKBifRRTSWygW6DdI72ZdacxEhxhyDJ15HLsDpFgbuSdoOaHD1Q/s1600-h/Cake+tray+5.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE_gdq4LkLBHfeY53pHjChOLt0IrEncYg_O7o97hQTTtrdup-l32HqBETzAaS2soOoRiMQ71sr2BqI_qVaQHaKBifRRTSWygW6DdI72ZdacxEhxhyDJ15HLsDpFgbuSdoOaHD1Q/s400/Cake+tray+5.JPG" alt="" id="BLOGGER_PHOTO_ID_5421855615231858690" border="0" /></a><span style="font-style: italic;font-size:85%;" >Victory! She made it! And definitely played favorites.<br /><br /></span></div>My sweet fiance' <a href="http://dobianchi.com/2010/01/01/new-west-coast-food-and-wine-blogs-for-a-new-year/">DoBianchi</a> graciously let me take charge since I have the colossal sweet tooth in this union.<br /><br />I will eat my way through that cake on our wedding day, dress be damned! I know she's going to make something beautiful for us, and you better believe we will be blogging it.<br /><br /><span style="font-style: italic;font-size:85%;" >Oh yea, and she also has an incredible savory <a href="http://www.dessertier.com/menu.shtml">menu </a>with a French Bistro bent, open for lunch. Go NOW. Yum.</span>Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com11tag:blogger.com,1999:blog-21169882.post-68675486465525123912009-12-20T10:45:00.007-06:002009-12-20T14:57:22.852-06:00With a little help from our friendsYou've seen <a href="http://mylifeitalian.blogspot.com/2009/11/tracie-b-and-jeremy-ps-gettin-hitched.html">the post</a> about <a href="http://thenicholsblog.com/">my friend Jennifer</a> who is photographing our wedding, right? In almost every aspect of our planning, we've recruited loved ones to participate and it has made the experience richer and more special than we could have imagined.<br /><br />We happen to have amazing and talented friends (I know I know, I said that already), and Lena is one of them. We met on a summer abroad program at Oxford in 1998 and have been in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">each other's</span> lives ever since. (I was with her when she met her husband <span style="font-style: italic;">and</span> I was in her wedding.)<br /><br />We've shared so many good times...Lena is funny, smart, beautiful and is an incredible mother to their little one, who happens to share my birthday.<br /><br />The girl is super crafty in a way that could put Martha Stewart to shame. She makes birth announcements, invitations, and various other stationery-centric things so when I asked her to make our wedding invitations, she enthusiastically said yes. (Thank you!) Knowing Lena's incredible eye for style, I knew we would have fun collaborating and was confident that she would take the image and the colors I had and make magic out of them.<br /><br />Aren't they fantastic?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgce4L-07sloqWF84qgn05CnCMd4QxYrvtoJ4bH12rDxTEJ1GDwFOBNzpS_qKXQx2NQ-JDC9ThlTtoG_5sAVejR3vkRwZ405uxfcCdMCYvaKbGpZlBDaxIbBhJAWHF7kcCY-_5qYA/s1600-h/Invite+1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgce4L-07sloqWF84qgn05CnCMd4QxYrvtoJ4bH12rDxTEJ1GDwFOBNzpS_qKXQx2NQ-JDC9ThlTtoG_5sAVejR3vkRwZ405uxfcCdMCYvaKbGpZlBDaxIbBhJAWHF7kcCY-_5qYA/s400/Invite+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5417414310841182706" border="0" /></a>I just love the ribbon that holds in the R.S.V.P. envelope, the square shape with rounded corners, and the typeface that she chose. Lena, you outdid yourself!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqV-r_Bxi8dZVuzhQOnbbsFv2fndPrf9K2K0UiEShrRM63QpdF7n8sKyD7AzoRzkQ5AceUppEP4-X-U2RJJgl3IktjUKwQk46ZqodB7EOE8CS_aBtF4-kJneGxRmcCB_dpUePnQ/s1600-h/Invite+2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqV-r_Bxi8dZVuzhQOnbbsFv2fndPrf9K2K0UiEShrRM63QpdF7n8sKyD7AzoRzkQ5AceUppEP4-X-U2RJJgl3IktjUKwQk46ZqodB7EOE8CS_aBtF4-kJneGxRmcCB_dpUePnQ/s400/Invite+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5417414319254424370" border="0" /></a><br />Being engaged has been one of the most exciting experiences we've had. The planning and anticipation will soon transition into the wedding, an immensely special day in our lives. Having the announcement of our union made by the loving hands of one of my best friends is a memory that we will both treasure.<br /><br />Thank you Lena, you are a dear friend!Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com11tag:blogger.com,1999:blog-21169882.post-63822635543042014462009-12-01T07:57:00.002-06:002009-12-02T08:06:05.348-06:00Please send a Lettere, Maria<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4X43hxHbVH6Qo4bWLPkltryJ-7XYHFf-oceDDu5aZ_eRZmsqHYcvO40nJa6T6Ar24OIgRQ-2JKs6vagj4Bljj_omsRKmP3ctkzyOplrlCVwt7lCrn8vNGv6VUq9KK3Pgw58gtKA/s1600/o+lettere.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4X43hxHbVH6Qo4bWLPkltryJ-7XYHFf-oceDDu5aZ_eRZmsqHYcvO40nJa6T6Ar24OIgRQ-2JKs6vagj4Bljj_omsRKmP3ctkzyOplrlCVwt7lCrn8vNGv6VUq9KK3Pgw58gtKA/s400/o+lettere.JPG" alt="" id="BLOGGER_PHOTO_ID_5410264718475505298" border="0" /></a>Last weekend as<a style="font-weight: bold;" href="http://dobianchi.com/"> Jeremy</a> and I had the pleasure of lunching with <a style="font-weight: bold;" href="http://michelescicolone.com/">Michele Scicolone</a> at <a style="font-weight: bold;" href="http://www.kestepizzeria.com/home.html">Keste'</a> in New York, I came across the most unlikely but very familiar sparkling red wine.<br /><br />Please read Jeremy's report on the food <a style="font-weight: bold;" href="http://dobianchi.com/2009/11/23/our-date-with-the-city-part-1-pizza-at-keste/">here</a>, and his definitive essay answering the question on the <a href="http://dobianchi.com/2009/01/19/pizza-pairing-and-pasolini/">pizza with wine or pizza with beer debate</a>.<br /><br />Although DoBianchi and I do love some Lambrusco, and its southern counterpart, Gragnano, this was neither. Imagine my surprise when I saw an open bottle of Lettere (pron. <span style="font-style: italic;">LEH-te-rey</span>) open on the counter of Keste'! The dork in me squealed with delight, as this is such a rarity to see in the states. When I ordered it from the waiter (quite rudely, I gave my dining companions no other option) he insisted that I meant Gragnano. "No, Lettere" I said..."Gragnano...?" he responded.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-xeTmvhyphenhyphenaYeRlpt2ZI5gHMLubNg3A5WCpYILMAf7NgpjH0yJ81kgqOu7P84I47BrNckcLRbneAvjiJPgvJRDpUBPVP9knaWKHBBqsBhkK92ZIytNhnCC73DuQ54mrANuHP9wrQ/s1600/cool+glass.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-xeTmvhyphenhyphenaYeRlpt2ZI5gHMLubNg3A5WCpYILMAf7NgpjH0yJ81kgqOu7P84I47BrNckcLRbneAvjiJPgvJRDpUBPVP9knaWKHBBqsBhkK92ZIytNhnCC73DuQ54mrANuHP9wrQ/s400/cool+glass.JPG" alt="" id="BLOGGER_PHOTO_ID_5410264723033280434" border="0" /></a><span style="font-style: italic;font-size:85%;" >Just look at those purple bubbles! How can you not want to dive in?</span><br /></div><br />I got up, showed him the empty bottle, and successfully resisted the urge to explain the difference. He dug around the back of the refrigerator and found the last bottle. Whew.<br /><br />It turns out that the <a style="font-weight: bold;" href="http://www.cantinefedericiane.com/homen.htm">Cantine Federiciane</a> Gragnano supplier was out of stock, so they sent the Lettere in its stead. They are practically interchangeable, so it was a fluke that we stumbled upon this bit of Campania in Manhattan's West Village.<br /><br />There is no better companion to pizza (besides beer) than a cool glass of fizzy red wine. All over Campania, Gragnano and Lettere are the pairings of choice for all types of pizza and <a style="font-weight: bold;" href="http://mylifeitalian.blogspot.com/2006/12/im-there.html">panuozzi</a>. They are fragrant, simple, and low in alcohol. The zesty bubbles make quick work of pizza dough and rich mozzarella without overwhelming the delicacy inherent in <a style="font-weight: bold;" href="http://www.verapizzanapoletana.org/">REAL pizza napoletana</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cE5kQnSy4nwR1xqrcaZyEnyvWVvqok0d4O4Xu9wA70T2FlgT7PA9GZpkwjpepGkSwhTOnJpUvJpKSS9s6KzpHmdFpxOEfekULtuVoCcHX1UL-qqyiz1lhhM3ycD43pbP8BIUmw/s1600/'na+pizz%27.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cE5kQnSy4nwR1xqrcaZyEnyvWVvqok0d4O4Xu9wA70T2FlgT7PA9GZpkwjpepGkSwhTOnJpUvJpKSS9s6KzpHmdFpxOEfekULtuVoCcHX1UL-qqyiz1lhhM3ycD43pbP8BIUmw/s400/'na+pizz%27.JPG" alt="" id="BLOGGER_PHOTO_ID_5410264725365303682" border="0" /></a><br />So, Gragnano and Lettere are two sub zones of the Penisola Sorrentina DOC and are named for the eponymous villages. (<a style="font-weight: bold;" href="http://mylifeitalian.blogspot.com/2009/02/weekly-wino-fresh-from-archives.html">You can read a post I wrote about Gragnano almost 4 years ago here.</a>)<br />The grapes allowed in both for 'rosso frizzante' are piedirosso (min 40%), sciascinoso (the local name for Olivella**) and/or aglianico (max 20%), and 'others' (max 40%).<br /><br /><iframe marginheight="0" marginwidth="0" src="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Lettere+NA,+Italy&sll=40.694082,14.536467&sspn=0.027723,0.055189&ie=UTF8&hq=&hnear=Lettere+Naples,+Campania,+Italy&ll=40.70483,14.551518&spn=0.221851,0.441513&z=11&output=embed" scrolling="no" width="425" frameborder="0" height="350"></iframe><br /><small><a href="http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Lettere+NA,+Italy&sll=40.694082,14.536467&sspn=0.027723,0.055189&ie=UTF8&hq=&hnear=Lettere+Naples,+Campania,+Italy&ll=40.70483,14.551518&spn=0.221851,0.441513&z=11" style="color: rgb(0, 0, 255); text-align: left;">View Larger Map</a></small><br /><br />Drinking a Gragnano and a Lettere from the same producer can reveal a slight difference between the two, but they are equally delightful. One of my favorites from my days in Campania was Vini Iovine, though I'm sure they aren't available in Texas. Any adventurous Texan importers out there...?<br /><br />Lettere is one of those rare pieces of southern Italian authenticity that one can occasionally find stateside. Along with Gragnano it is a wine that you simply must try, for the the sheer fun of it.<br /><br />Well, I'll leave the etymological research of the name Lettere to my <a href="http://dobianchi.com/">DoBianchi,</a> but for now if you live in New York, go out and get some!<br /><br /><span style="font-size:85%;"> <span style="font-style: italic;">**The name olivello is a reference to the elongated shape of the grapes, similar to an olive. It is believed that there are two different types of olivello, one being sciascinoso, the other being true olivello. There is much more than a footnote to be done about this grape alone, not to mention the dialectical name for piedirosso. Stay tuned.</span></span>Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com10tag:blogger.com,1999:blog-21169882.post-36557954450129253772009-11-15T10:32:00.001-06:002009-11-15T10:39:42.061-06:00Tracie B and Jeremy P's "Gettin' Hitched" Photo Session<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9sXovWYi-Nr66dWN39dd4SF0u5LUEahgqF-VSMK1Q2vI5LywavJz7JYuhJbHl05E2XvDlzM_coOyPVCESo-IfzIlJgcTcSW0a-hsQz9HEXmGzllTj4XwGqtPlKlmpsP8q6JhAw/s1600-h/wine5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9sXovWYi-Nr66dWN39dd4SF0u5LUEahgqF-VSMK1Q2vI5LywavJz7JYuhJbHl05E2XvDlzM_coOyPVCESo-IfzIlJgcTcSW0a-hsQz9HEXmGzllTj4XwGqtPlKlmpsP8q6JhAw/s400/wine5.jpg" alt="" id="BLOGGER_PHOTO_ID_5404360780661889634" border="0" /></a>Y'all know by now that Jeremy (<a style="font-weight: bold;" href="http://dobianchi.com/">DoBianchi</a>) and I are engaged, right? I've fought the temptation to bore you with tales of frolicking about with my itchy trigger finger on a registry gun, obsessing over cake, and general wedding planning stories that I find fascinating...emphasis on the 'I.'<br /><br />But this little bit has to be shared. My dear old friend Jennifer of the husband and wife wedding photography super duo The Nichols Studio (<a href="http://thenicholsblog.com/page/2/"><span style="font-weight: bold;">click here to see her faves from the session</span></a>) is shooting our wedding. She and her husband CJ and are AMAZING at what they do. She is by far one the best that I've seen and we are honored that they agreed to come out to California and photograph this special moment in our lives.<br /><br />Everyone has priorities in a wedding, I happen to think that the photographer has to be the best! Precious memories to be recorded cannot be entrusted to just anyone.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_0FiEIAaQu-4TvEMIPKM1axB_-latv2H19xsE-yayLG5EiQcw7tcz-OEnTW0G_rlqzTBPntSnbAf7g32jphXgZX-jdjuYdwHkmV7bfiJIHHXkZvOFLfVbzxtHDN_qWVxjIlT_g/s1600-h/geetarman10.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_0FiEIAaQu-4TvEMIPKM1axB_-latv2H19xsE-yayLG5EiQcw7tcz-OEnTW0G_rlqzTBPntSnbAf7g32jphXgZX-jdjuYdwHkmV7bfiJIHHXkZvOFLfVbzxtHDN_qWVxjIlT_g/s400/geetarman10.jpg" alt="" id="BLOGGER_PHOTO_ID_5404364471176812354" border="0" /></a><br />So, gushing aside...here are some of our faves, in no particular order.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzh0rCOyjOYc1AnLp-ZkTvL77VckJNA8Ib2dXEZvGbUIlcTbfH9hC8uS1O05wWuM0IhGt-T5RJ2SQphUc4M1mWAZnM369coTTT-7aTen5IexU2hEn8MmrXooKWFJHMeGfMSiyl9Q/s1600-h/foreheads.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzh0rCOyjOYc1AnLp-ZkTvL77VckJNA8Ib2dXEZvGbUIlcTbfH9hC8uS1O05wWuM0IhGt-T5RJ2SQphUc4M1mWAZnM369coTTT-7aTen5IexU2hEn8MmrXooKWFJHMeGfMSiyl9Q/s400/foreheads.jpg" alt="" id="BLOGGER_PHOTO_ID_5404357605045158594" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGr6niqNOqUqA1KHE27ql6ToFFHz3hig2I7cbvp10SRGSrvexBF5Srf8CWlwGlyXqzKpKECqya0jzShVGfVNCqq0I-Pli7D6gYhBESa6ogZhzYh_rhHY5qR6MhWZlh9g2sPhpwBw/s1600-h/baci6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGr6niqNOqUqA1KHE27ql6ToFFHz3hig2I7cbvp10SRGSrvexBF5Srf8CWlwGlyXqzKpKECqya0jzShVGfVNCqq0I-Pli7D6gYhBESa6ogZhzYh_rhHY5qR6MhWZlh9g2sPhpwBw/s400/baci6.jpg" alt="" id="BLOGGER_PHOTO_ID_5404357601032993410" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM8ff1kDQZO8CkPIqoKrb-o6-Pt0rpH-NLYGmnCkFQs5B2ptuzFz8rU39BgM7x8NKqeKF3_x2QLBbey2Ce_Lo4usVdvfRL2FcSrFNGlj2F4fOW29PRZYGJk_Xan7B_d80LyOoHKA/s1600-h/due7.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM8ff1kDQZO8CkPIqoKrb-o6-Pt0rpH-NLYGmnCkFQs5B2ptuzFz8rU39BgM7x8NKqeKF3_x2QLBbey2Ce_Lo4usVdvfRL2FcSrFNGlj2F4fOW29PRZYGJk_Xan7B_d80LyOoHKA/s400/due7.jpg" alt="" id="BLOGGER_PHOTO_ID_5404357598655068834" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99xfz_Xv9KvJb8P1YC8GvVTnWBnGx_m1abas6x0ZnxgjUx30rdUeojj3ePMHU1ttDsBuqzKqNFRYHD8crd5OnNOP3NCURatHYqCOpbjtH-qdoH4XtaSZbGOowjAn7JaRj9l7a-Q/s1600-h/wine6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99xfz_Xv9KvJb8P1YC8GvVTnWBnGx_m1abas6x0ZnxgjUx30rdUeojj3ePMHU1ttDsBuqzKqNFRYHD8crd5OnNOP3NCURatHYqCOpbjtH-qdoH4XtaSZbGOowjAn7JaRj9l7a-Q/s400/wine6.jpg" alt="" id="BLOGGER_PHOTO_ID_5404044556627822018" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_buSMaDgz-unMYSXZwhIT4pdckklrMrJup7wZ2Q3lNIDKxweJDNvb8_paBsoXrNAUrn90zrcxm_KZN_E6reeuVdzM5xMnUwBBQF6AIKrRKv7fFScuxGXTHvD-Gq7B2seg9aO1g/s1600-h/wine1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_buSMaDgz-unMYSXZwhIT4pdckklrMrJup7wZ2Q3lNIDKxweJDNvb8_paBsoXrNAUrn90zrcxm_KZN_E6reeuVdzM5xMnUwBBQF6AIKrRKv7fFScuxGXTHvD-Gq7B2seg9aO1g/s400/wine1.jpg" alt="" id="BLOGGER_PHOTO_ID_5404044554629131106" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQJt__90iC4cquNA81PYNG6GtDA160mF4ucUfgwwZwCQvFWvatOY-lElQlq7nb186K_OQdj4aqRlOEuOmAtFTk7CWnzen2-SoUjAqv7EyDiA2cA2KROdFkqGZhFKozifHrqj-eg/s1600-h/walking2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQJt__90iC4cquNA81PYNG6GtDA160mF4ucUfgwwZwCQvFWvatOY-lElQlq7nb186K_OQdj4aqRlOEuOmAtFTk7CWnzen2-SoUjAqv7EyDiA2cA2KROdFkqGZhFKozifHrqj-eg/s400/walking2.jpg" alt="" id="BLOGGER_PHOTO_ID_5404044552759400738" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkvDd_t4qF4VeQ6kBYD6z_8x8DsZecu-eDnKekzWb0ee8VEUOfhYKXhbCmme8bZYfbkRAjbyCUpbI5chXU7Y1aMQtybq3VFJKMu0UMO146KRyTc9kFT0Nr9-0v_suQ7Mq60WbVsA/s1600-h/traciejeremy-duo-5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkvDd_t4qF4VeQ6kBYD6z_8x8DsZecu-eDnKekzWb0ee8VEUOfhYKXhbCmme8bZYfbkRAjbyCUpbI5chXU7Y1aMQtybq3VFJKMu0UMO146KRyTc9kFT0Nr9-0v_suQ7Mq60WbVsA/s400/traciejeremy-duo-5.jpg" alt="" id="BLOGGER_PHOTO_ID_5404044548651358866" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz8qC01EwdzcsyNmjULM8uU26B6PiIXhs7TKaaaA0zddzk3L1MiphQvOOVNdjbLXvctXB5-1rWFzM_As_l-jlZm2e016ckYs5UsLT1cVVkM5j1B9SLltL9EcgRzPiwVEm5QaVxNQ/s1600-h/geetarman8.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz8qC01EwdzcsyNmjULM8uU26B6PiIXhs7TKaaaA0zddzk3L1MiphQvOOVNdjbLXvctXB5-1rWFzM_As_l-jlZm2e016ckYs5UsLT1cVVkM5j1B9SLltL9EcgRzPiwVEm5QaVxNQ/s400/geetarman8.jpg" alt="" id="BLOGGER_PHOTO_ID_5404044550175283330" border="0" /></a>You can see more of The Nichols Photography on their <a href="http://thenicholsblog.com/"><span style="font-weight: bold;">blog here</span></a>, you can see some of their packages at <a href="http://www.jnicholsphoto.com/"><span style="font-weight: bold;">their website here</span></a>, and you can see their ADORABLE <a href="http://littlenichols.com/index2.php"><span style="font-weight: bold;">family photography here</span></a>.<br /><br />Have fun browsing around! Thanks Jenn!Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com15tag:blogger.com,1999:blog-21169882.post-42560291969808596952009-10-12T18:18:00.002-05:002009-10-12T19:10:59.198-05:00Sweeter Than a Birthday CakeDespite the fact that my birthday was Sunday, thanks to <a href="http://dobianchi.com/">DoBianchi</a> we've been celebrating since Friday. Coasting on the fumes of that feeling of entitlement we all get once a year, I am going to shamelessly brag about what an amazing fiance' my <a href="http://dobianchi.com/2009/10/10/on-the-day-that-she-was-born/">Jeremy</a> is.<br /><br />I need not use words to boast, I will simply share with you the video he made for me that accompanies the song that he wrote for me and produced on his humble little Mac. <br /><br />Yes ladies, romance is alive and I have proof.<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/64h9ur0k79Q&hl=en&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/64h9ur0k79Q&hl=en&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br />Thank you DoBianchi, I never knew a birthday could be so fun!Tracie P.http://www.blogger.com/profile/16220560234729129259noreply@blogger.com11