Image via the Inama Facebook.
One of the cool things about doing wine dinners in Houston, the world’s petroleum capital, is that there will always be an abundance of geologists among the guests. And these women and men LOVE to talk about rocks and soil!
This Thursday, I’ll be leading a virtual wine dinner with a bunch of rock-friendly folks and the current generation of one our favorite wineries, Inama. And so it’s only natural that geology will be part of the conversation. The event is hosted by my client Roma, a local go-to Italian.
Among the wines we’ll be pouring is the Inama “Bradisismo.” The word is akin to the English bradyseism, menaing a “slow vertical movements of the earth’s crust, caused by volcanic action” (Geological Nomenclature, ed. A.A.G. Schieferdecker, 1959). It comes from the Greek βραδύς meaning slow and σεισμός, movement.
The phenomenon causes volcanic material (like the mixture of basalt with limestone in the image above) to rise to the surface. And it’s part of what gives the wines of the Soave appellation their unique mineral character.
I feel a deep connection to Soave and its wines because of the many years I spent living, studying, and working in Italy’s Veneto region in the northeast (where the Soave, Gambellara, and Valpolicella appellations are located).
Tracie and I are particularly fond of the Inama white wines. But when we drink the reds (like the Bardisismo we’ll be pouring on Thursday), I am reminded of how Veneto is one of the greatest places on earth to grow grapes like Carménère, Merlot, and Cabernet Sauvignon. These are not wines that were created “especially” for the U.S. market, although many enjoy them here. They are expressions of Bordeaux grapes that been part of Veneto’s enogastronomic culture since the years following the Second World War when this war-ravaged part of the country was rebuilt and replanted.
I’m super stoked to “sit down” virtually with Alessio Inama (below) who will be joining us via Zoom. I hope you can join us, too, for what is sure to be a great evening of eating and drinking (and not having to drive home!).
Chef Angelo is even making a bacalà mantecà (baccalà mantecato, creamed salt cod), one of my all-time favorites to pair with the Soave and gnocchi di Malga, the classic Alpine dumplings, to pair with the Carménère. What could be better than that?
I can’t wait! Check out the restaurant’s site for menu (not up yet as of this post but it will be there soon).