Like many Fine Arts majors before him, Collin’s food and wine career was originally nothing more than a few gigs as a bartender. However, he pulled off the impossible. After several years in Rome and New York, he returned to Philadelphia as an industry insider. “This is my calling. I suck at everything else,” quips Collin.

Along with teaching at the Wine School, Collin will remain a notorious figure in Philly’s culinary scene. Along with his well-known work as the editor of Phoodie.com, he will continue in some less boisterous ventures. These include his work as a trusted broker in the fine wine auction market, and as a consulting sommelier. Most recently, he has teamed up with legendary chef David Ansill to redevelop the menus at Ladder 15.

Collin is the third well-known food and wine writer to join the staff of the Wine School. He follows in the footsteps of Brian Freedman and David Snyder. At one point, all three were students of the Wine School. “I am not sure if its a chicken-or-egg thing, but our Foundation program is a breeding ground for creative foodies. Go figure,” says Keith. “It sure helps that I don’t have to look far to find top-notch staffers.”

Come join us at the Wine School of Philadelphia this spring and give a warm welcome to our newest authority on fine food and wine, Collin Flatt!

To set up a time to speak to Collin Flatt, please contact the Wine School at 1-800-817-7351, ext. 33, or email press@vinology.com.

Imagine being able to try a dozen different wines in an evening. Maybe even watch a video of a sommelier talking about those very wines. Hell, maybe even ask him/her questions via a live online feed. It would be like wine school without me (sigh). Brixr has taken the concept and are using TinyBottles (a kinda new packaging  program in which suppliers can offer their wines in taste-sized portions) to create  virtual wine classes/tastings. Very cool concept, and I really wish I thought of that first!

The tastings packs are pretty reasonable, and the concept is very very cool.

The latest discovery was Hilberg-Pasquero’s 2007 “Vareij”, a one of a kind blend of 80% Brachetto and 20% Barbera. As far as I know, no one else is attempting to merge these Piedmontese varietals, and if they are it’s doubtful the results could be more interesting.

It opens to intense aromas of spice and sharp red fruits, followed by waves of blueberries and exotic hints of cumin that may remind some of Lacrima di Morro d’Alba from Marche. The fruit stays ripe and juicy, strawberries and red raspberries from the Brachetto, riding on a refreshing layerof acidity supplied by the Barbera. Refreshing and accessible.

The fact this is labeled a VdT may unintentionally be damning it with faint praise, especially among consumers looking for those DOC and DOCG “guarantees”. Hmmmm, weren’t there some Super Tuscans that began life as VdT’s?

More at The Wine Spectator.

You have to be a certain age to remember when cloyingly sweet Riesling with a “Blue Nun” label was all the rage, or, more to the point, what was available to wine drinkers of modest means.

The nuns who produce ”Coenobium” near the town of Vitorchiano,north of Rome, have blended a wine of depth and complexity that won’t leave anyone who tries it feeling the least bit blue. With consultation from Giampiero Bea, son of Montefalco’s Paolo, the good sisters have elevated Trebbiano Toscana above its often pedestrian persona – first, by blending it with Grechetto, Malvasia, and Verdicchio; second, by allowing the juice to remain in contact with the skins for about two weeks.

The result is a medium bodied wine that fills the mouth with just-ripe peach and apricot flavors that take on a savory, earthy quality. Aromas of herbs, dried flowers and chalky minerals keep rising to the surface. There’s a solid core of flavor aided by persistant acidity that delivers sensations of warmth all the way to a mildly dry finish. In a word, delicious.

Paradoxically, this is a wine that remains relatively obscure even though approximately 80% of the total production per year is shipped to the States, a little over 3000 cases.