The new DOCG list and a killer Offida Pecorino

Above: The 2008 Offida Pecorino Le Merlettaie by Ciù Ciù is the best Pecorino I’ve ever tasted in the U.S. Really, really dug this wine.

“Official” is a relative qualifier in Italy. And I make that statement with all due respect and sans ironie. In the linear, Protestant thought processes of the Anglo-Saxon mindset, actors tend to see things in “black or white,” “day or night,” “yes or no”… In the non-linear, Catholic all-embracing Romance understanding of the world and the way it works, lines are blurred and absolutes are malleable. (Does anyone remember Bertolucci’s treatment of absolutes and Plato’s cave in Il conformista, 1970?)

Above: Le Merlettaie is named after the famous lacemakers of Offida. The merletto a tombolo (tombolo is the pillow used to make the lace) is one of the great national treasures of Italy. I found this video showing how the lace is made.

In the wake of the publication of Alfonso Cevola’s update DOCG list, contentious emails have been hurled across the internets this morning debating the currency of the “official” number of DOCGs. I guess it depends what your definition of “is” is.

The only thing I know for certain is that Alfonso has done the wine world a service by compiling and diligently updating the list. Whether you’re a Master Sommelier candidate studying for your exam or your a server in a fine-dining establishment who wants to be able to discuss the Italian appellation system intelligently with your patrons, his list is an indispensable tool in deciphering the canon law of Italian wine.

Above: To DOC or DOCG… I say “schlemiel, schlimazel!” Pecorino, when vinified in a traditional manner, is delicious (BTW, the schlemiel spills his soup on the schlimazel.)

I can also confirm that Offida Pecorino will be equally delicious when it attains its new “Terre di Offida” DOCG status. The one that we drank last night showed sturdy acidity and a wonderfully viscous mouthfeel, with nutty and stone fruit notes.

In other news…

Last night, Tracie P made ragù alla bolognese for Nous Non Plus and the utterly inimitable and magical David Garza who came over to listen to our tracks and sprinkle some of his amazing gold dust on us. He brought a beautiful 1964 handmade nylon string guitar and it was amazing to hear him play and noodle on the patio before dinner. He’s performing the last concert of his residency at the Continental Club (gallery) in Austin on Monday night.

7 thoughts on “The new DOCG list and a killer Offida Pecorino

  1. Funny, I was about to email you about this very Offida Pecorino. I tried it last week and loved it. First Pecorino I’ve had — at least that’s not a cheese. I wanted to see if you knew of it. Fully agree with your tasting notes. Off to NY for Antonio’s tasting…

  2. @TWG we were probably working on our track “Freudian Slip,” about my father!

    @Billy that wine is UNBELIEVABLY good… psyched to see your notes from Antonio’s tasting…

    @Alfonso sono dei microcefali!

  3. Pingback: Ein Weißwein und Piemont « Kochen, Backen und Essen

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