Thanks to everyone who came out to see/hear my new band The Go Aways this weekend at 13 Celsius. The response to the gig was so positive and the venue was so pleased that we are definitely planning on doing another show before year’s end. Thanks also to Londale and Golden Cities for making it such a great bill. Stay tuned…

Above: Prince Alessandrojacopo Boncompagni Ludovisi and I will be presenting a flight of his family’s Fiorano wines stretching back to the 1980s on December 7 at Rossoblu in Los Angeles. He’s flying in especially for the occasion. I’m so super geeked about this!

I’ll be pouring and speaking at a number of really cool events this season. Please join me in Houston and/or Los Angeles at one of the following dinners/tastings. And if you happen to be in Langa or Roero in November, I’ll be teaching at the University of Gastronomic Sciences the weeks of November 13 and 20. Shoot me a line and let’s connect and taste.

Mascalzone (Houston)
Monday, November 6
6:00 p.m.
Wine Tasting: Native Italian Grapes

I’ll be pouring 3 wines at Mascalzone where I’ve been writing the wine list since this summer. $35 per person, including light bites. I’ll also be working the floor that night at the restaurant. Call (832) 328-5151.

Rossoblu (Los Angeles)
Tuesday, November 28
6:30 p.m.
Lambrusco Tasting with Alicia Lini

The magnetic Alicia Lini is one of my best friends in the wine business and we love her wines at Rossoblu, where Christine Veys and I have been writing the wine list since the restaurant opened in the spring. $35 per person, including light bites. Registration hasn’t opened yet but please save the date.

Rossoblu (Los Angeles)
Thursday, December 7
7:00 p.m.
Dinner with Prince Alessandrojacopo Boncompagni Ludovisi
featuring a flight of Tenuta Fiorano reds from the 1980s

I’m so thrilled about this event: I’ve only had the opportunity to taste the Prince’s uncle’s red wines from the 1980s on one other occasion (thanks to a group of very generous collectors in New York). When I saw that he was making some of the wines available (directly from his cellar), I jumped at the chance to share them with our guests at Rossoblu. $195 per person, including a tasting menu created especially by Chef Steve Samson. Registration hasn’t opened yet but please save the date.