We had a truly epic dinner at Sotto last night with Frank Cornelissen (above with chef Zach Pollack, left, and chef Steve Samson, right).
Even though I’ve followed the wines for years, I’d never met Frank, who was visiting the U.S. for the first time with his wines (he had visited before he started making wine many years ago).
With all the mystery and aura that seems to surround him, I wasn’t sure what to expect. But I discovered that he’s a super cool dude, very approachable and just fun to talk to.
We spoke at length about what he calls the “zoo of Natural wine.”
“Natural wine hasn’t been defined and so we really can’t call wine Natural,” he said, noting that he doesn’t care for the term.
I was thoroughly impressed by his concept of “high definition” wines and I admired the respectful tone with which he spoke of his neighbors on Etna.
He speaks impeccable Italian, btw.
Levi always gets mad at me for doing this but I’m so slammed today (while on the road in southern California) that I’ll have to post my complete notes, including Lou’s thoughts, when I have a moment to catch my breath…
In the meantime, the seared tuna with raisins, pinenuts, and bread crumbs was INSANE (first food photo). And the squid ink spaghetti with uni was possible my top dish for 2012… amazing… And wow, what a thrill to finally get to taste the (declassified) Magma.
Levi, I promise to post all my notes asap!
From the Department of Il mio viaggio: I really want to comment about this post, but I have to be off right now. So many comments to leave about posts, so many great stories to share!
Frank had so many interesting things to say… in particular about Soldera… post forthcoming! I promise…
Nice one Levi. Jeremy, looking forward to hearing if Frank spoke about his decision to use synthetic closures. Thank you.
Wish I could have been there.
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