San Diegans, please come out and taste with me tomorrow at Jaynes Gastropub, where I’ll be pouring five wines, including Bele Casel Prosecco Colfòndo. Click here for details.
I’m not the first or the only to be entirely wowed by Walter Manzke’s cooking. But HOLY CRAP this was good at République in LA last night!
That’s “yellow fin tuna, celery root hummus, blood orange oil, pomegranate, pistachio, mint, and purslane.”
It was like tasting Sicily, the Middle East, and Greece all in one plate. The purslane took it over the top for me.
I was also very geeked to finally taste the Massica Annia, a wine that so many people are talking about these days.
It’s not hard to understand why it’s been such a hit among the “in” crowd: freshness, clarity of fruit, zinging but balanced acidity, and restrained food-friendly alcohol.
Beverage director Taylor Parsons, one of the top wine people is LA in my book, is now managing the restaurant as well and man, it continues to thrill me each time I visit.
Chapeau bas, Taylor! You’re at the top of your game and I’m loving every minute of it.
Ok, gotta run now and taste some more wine. Thanks for being here. Come out and taste with me tomorrow in San Diego if you’re in town!
