Pork chops with braised fennel (recipe) and 2005 Vodopivec Vitovska

May 5, 2012

I’m adding a new category to the blog today: de arte copulandi vinorum…

Photos by Tracie P.

1 bulb fennel, washed and trimmed
2 cloves garlic, peeled
extra-virgin olive oil
kosher salt
1 cup white wine
1 cup chicken stock
2 porter house pork chops, about ½ inch thick

Slice the fennel vertically into rounds about ¼ inch thick.

In a wide sauté pan, heat 3 tbsp. olive oil over medium heat. When smoke begins to rise from the pan, add 1 clove garlic. When the garlic has begun to brown, add the fennel rounds, sprinkle with salt, and brown on both sides.

Deglaze with ½ cup white wine. When the alcohol has evaporated, add ½ cup chicken stock and simmer over low heat until the cooking liquids have reduced by half. Transfer the fennel to a mixing bowl, discard the garlic, filter the sauce using a fine strainer, and add the sauce to the bowl. Reserve.

Preheat oven to 200° F.

Gently season the pork chops with salt on both sides.

Add 3 tbsp. olive oil to the same pan used to braise the fennel and brown the remaining garlic clove over high heat. Add the pork chops and brown on both sides (n.b.: it’s important to brown the pork quickly over high heat; they don’t need to cook through).

Once browned on both sides, transfer the pork chops to an oven-ready dish and cover with aluminum foil; transfer to the pre-heated oven.

In the meantime, add the remaining wine to the pan over medium heat. When the alcohol has evaporated, add the remaining stock, the reserved fennel and its sauce, and reduce to desired consistency. Remove the fennel from the pan and reserve and then filter the sauce using a fine strainer (n.b.: in the time that it takes you to reduce the sauce, the pork chops will have cooked through).

Arrange the pork chops on a serving dish and then top with the braised fennel and sauce.

The tannin of the skin-contact, amphora-aged Vitovska was ideal with the fatty, juicy chops and its nutty fruit flavors the perfect complement to the sweetness and tang of the fennel.

Buon weekend, yall!


California sunset (heading back to Austin), 2010 Tempier, 2006 Vodopivec

February 18, 2012

Our trip to California has come to an end. Today we head back to Texas…

We’ve had a lot to celebrate out here in the land where I grew up: Georgia P met her grandma Judy and her Parzen cousins, my band Nous Non Plus had a super fun mini-tour, and it was great to get back to work at Sotto in Los Angeles (where I’ll be launching a new wine list early next month).

Last night, together with Jayne, Jon, and daughter Romy, we celebrated our BFF Yelenosky’s umpteenth award as “best Southern California sales person 2011″ for Southern Wine and Spirits. Yele is the sweetest guy and the bestest friend and we love him a lot. Mazel tov, Yele! You rock…

To commemorate the occasion and our trip Jayne and Jon opened one of our favorite wines from their awesome list at Jaynes Gastropub, the 2010 Tempier Bandol Rosé. Still so young and tannic but drinking gorgeously… so fresh and just slightly oxidative… delicious…

Yele treated our party to a bottle of 2006 Vitovska by Vodopivec, one of my favorite wines in the world. So tannic and so glorious and with so many layers of dried fruit and nutty nuance… An unforgettable treat for us…

And little Georgia held her daddy’s hand all through dinner… She’s such a miracle and we love her so much.

Arrivederci, California! We’ll miss you!


Vitovska: Italian Grape Name and Appellation Project

May 16, 2011

CLICK HERE FOR ALL EPISODES

This week’s episode of the Italian grape name and appellation pronunciation project is devoted to a variety that I simply cannot drink enough of, Vitovska, a grape grown primarily in the Carso (Eastern Friuli) and Slovenia, a grape that produces bright white-fruit wines with low alcohol and high acidity, and a variety that has become a flagship for orange-wine (skin-contact) producers like Vodopivec and Zidarich — two of my all-time favorite wineries and wines.

Above: The Zidarich winery is one of the most amazing sites I’ve ever seen in all of my vinous travels. It was constructed using only locally found materials, like “Carso Onyx,” the red limestone of the Carso in Eastern Friuli.

Above, you can hear and see Benjamino Zidarich (BEHN-yah-MEE-noh ZEE-dah-reech) speaking the ampelonym Vitovska, with the rapid rhythm very commonly found among speakers in the Carso (the dialectal inflection of nearby Trieste is famous for this signature of its prosody). I visited Benjamino and his amazing winery back in September of 2010. Even though we’d never met, we share some very close friends (the uncle of a very good friend of mine is the architect who designed his incredible facility). We both remarked about the fact that he and I both have Old Testament names: his family has a long-standing tradition of giving its children names from the Hebrew Bible.

Above: Every element — including the artistic — in the Zidarich cellar is an expression of Benjamino’s respect for nature and his deep sense of spirituality inspired by her, like the four bas-reliefs on the columns supporting the ceiling, each of them representing one of the four seasons.

One of the things that impressed me the most about Benjamino and his winery was his deep sense of spirituality, expressed not only in the way he spoke about his wines but also in the cellar itself. The facility was built using only materials found locally in the Carso and it includes many artistic elements that depict nature and its balance. I don’t think Benjamino would disagree with my observation that he has built a temple consecrated to nature and Natural wine.

Lately, I’ve been thinking a lot about how the biodynamic movement in America rarely includes its spirituality — one of the very foundations upon which it rests. However much they may disagree, the one thing that ties nearly all of the European producers of Natural wine together is their spirituality and quasi-religious devotion to what they do and how they speak about their wines and nature. Benjamino is one of the most deeply spiritual I know.

Above: In the U.S., we almost only see Vitovska vinified with skin contact as an orange wine. And the wines are DELICIOUS! But when I visited Benjamino, I got to taste his entry-level Vitovska, vinified as a lighter-style white wine. Man, I could drink that wine every day…

Eric the Red wrote a wonderful however short piece about Vitovska last year and Alder over at Vinography is a huge fan as well.


Scenes from an orange wine dinner

April 6, 2010

Tracie P and I had a blast at the orange wine dinner last night, at Vino Vino in Austin, where I poured and spoke about the wines. Life could be worse… Here are some “scenes from an orange wine dinner” for your virtual and vicarious enjoyment… Photos by Tracie P…

movia puro

Got it all going with a little bit of 2000 Puro by Movia, disgorged tableside (not really an orange wine, but a great place to start).

paolo bea

The first three wines were all by the hand of Giampiero Bea. Man, the Arboreus was outta sight… and I always love the Santa Chiara. The Coenobium, always a go-to for us.

gary clark jr

Shared a little Lunar by Movia with B3 player Mike Flanigin and Gary Clark Jr., who played later that night. Man, only in Austin: killer orange wine followed by some of the most insane blues musicians I’ve ever heard… I’m not shittin’ you, either…

lewis dickson

I was geeked to taste with Lewis Dickson, arguably the best winemaker in Texas and probably the only one who uses native yeast and a natural approach to winemaking.

seared flounder

Chef Esteban’s cooking was OFF THE CHARTS AMAZING last night. Seared flounder with purée of English peas. For the complete menu, click here.

vodopivec

I had a second glass of the 2005 Vodopivec Vitovska. Man, I dig that wine.

gravner

No, that’s not old man piss. It’s GRAVNER (2003 Ribolla Gialla Anfora)!


Italy Day 7: Words cannot describe the way I feel…

May 14, 2008

…about La Dama Bianca in Duino near Trieste.

Scallops on the shell were divine. Note how they chef left the scallop’s tasty “foot” attached.

On Monday, April 7, Céline (vox aka Verena Wiesendanger), Bonnie (vox, violin aka Emily Welsch), and Jean-Luc (vox, bass aka Dan Crane) arrived at the Venice airport and we headed north to Duino, a little lost-in-time village just south of Trieste along the Adriatic coast. We had a reservation for dinner and an over-night stay at what is simply one of the most delightful hotel/restaurants I have ever had the pleasure to experience.

La Dama Bianca (The White Lady) is a family-owned seafood restaurant with just five single rooms on the second floor: the father does the fishing, the mother does the cooking, and the son serves as sommelier (and his list is a wonderful romp through Carso, Collio, and Colli Orientali).

Lost in time: the Dama Bianca has remained seemingly unchanged since the 1960s, as has the village of Duino. The rooms, each with a sea-view terrace, were spartan but immaculately clean and after six days of traveling and wine fairs, the gentle rhythm of the tide against the breakwater lulled me to sleep like a baby.

One of the chef’s signatures was the combination of two types of seafood in every dish, like these sautéed shrimp served with baby sea scallops.

When I told Dario that we wanted to drink a Vodopivec Vitovska with our our main course — scorfano (scorpion fish) in cartoccio (en papillote or in parchment paper) — he produced no less than four vintages. On his recommendation, we drank the 2003, which was beautiful, oxidized, with fruit notes as golden as the color of the wine (below).

2003 Vodopivec Vitovska.

It was dusk when we arrived at the small breakwater and harbor. A gentleman was fishing and enjoying the “golden hour.”

An auto-timer of Jean-Luc, Bonnie, Céline, and me (Calvino di Maggio, detto Cal d’Hommage).

Albergo Dama Bianca
Frazione Duino, 61/C
34011 Duino Aurisina (TS)
040 208137

Stay tuned for Slovenia Day 1!


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