Take action on wine tariffs: please sign USWTA letter to incoming Biden administration.

Above: not only could a new round of wine tariffs raise the cost of wines at your favorite Italian restaurant, it would also impact countless Italian wine-focused small businesses and their employees across the country (photo taken at Misi in Brooklyn in January 2019).

According to a report published yesterday by Bloomberg, “the U.S. will soon issue the results of probes into Austria, Italy and India’s decisions to tax local revenue of Internet companies such as Facebook Inc., which could pave the way for retaliatory tariffs.”

The news comes on the heels of the EU’s recent announcement that it “plans to impose $4 billion in tariffs on U.S. goods, continuing a trade war fanned by the Trump administration” (Washington Post).

Both moves are part of ongoing World Trade Organization litigation between the U.S. and the EU over airline industry subsidies.

In October of 2019, the Office of the United States Trade Representative (USTR) imposed a tariff of 25 percent on French wines and Italian cheeses among other European products.

Those tariffs are still in place despite herculean efforts by the United States Wine Trade Alliance, an association formed last year in response to the continuing trade war.

The duties have gravely impacted not only French wine growers and Italian cheese makers but also thousands of small business in the U.S. including retailers, restaurants, distributors, and importers. Their tariff pain has only been exacerbated by the health crisis this year.

While Italian winemakers have been spared (so far) from the fallout of the trade wars, the new EU digital tax investigation and the newly imposed EU tariffs on U.S. goods could prompt the USTR to impose new duties on imported Italian wines.

“Biden has the ability to abolish these tariffs on day one of his administration,” said USTWA president Ben Aneff on a Zoom call with hundreds of American wine professionals yesterday afternoon.

Aneff and the USWTA are asking wine trade members to sign a petition asking the Biden administration to “End the Restaurant Tariffs!” Currently focused on the “on premise” sector, the campaign is part of a broader effort to raise awareness in the new administration about how these tariffs are affecting small businesses and their employees across the country.

I highly encourage all U.S. wine trade members to read and sign the petition. And please share it with your networks. The presidential transition, as Ben noted yesterday, represents a unique opportunity to have these duties lifted with one bold pen stroke.

Click here to read and sign the petition.

Please see also this USWTA Facebook post where Ben addresses strategies on raising awareness of the campaign among restaurant owners and employees.

Thank you for your support and solidarity.

NEW SONG: “It’s So Easy In America Tonight” by Parzen Family Singers (election song)

Tracie and I were moved to tears by Van Jones’ commentary the night the election was called for Joe Biden.

“It’s easier to tell your kids character matters. It matters,” he said after it became abundantly apparent that Joe Biden will be our next president and Kamala Harris our next vice president. “Telling the truth matters. Being a good person matters.”

His words and the brio of the evening (plus my best friend’s Franciacorta and one two many glasses of Nebbiolo) inspired this song (video below).

It’s So Easy In America Tonight
by Parzen Family Singers

Lay your weary head to rest
The last four years have left us stressed
But now we know
That it’s all gonna be alright

I know we’ve seen our darker days
They made us feel like stowaways
But we’ve seen the future
And man it sure looks bright

It’s so easy to be yourself
You don’t have to be like no else
It’s so easy in America tonight

It’s so easy to love your neighbors
And maybe they’ll return the favor
It’s so easy in America tonight

Easier to teach your children
That all people were born free
Free to be the people they wanna be

I will still drive down your roads
And watch how your mighty rivers flow
America from sea to shining sea

I’ll play your blues and pay my dues
Cause the sweetest sounding kind of news
Just came over the airwaves on my TV

Easier to teach your children
That all people were born free
Free to be the people they wanna be

It’s so easy to be yourself
You don’t have to be like no else
It’s so easy in America tonight

It’s so easy to love your neighbors
And maybe they’ll return the favor
It’s so easy in America tonight

The last vineyard on earth not affected by climate change?

Above: grape grower and winemaker Piero Mastroberardino joined us last night for a virtual tasting in Houston.

What an incredible night of virtual tasting last night with Piero Mastroberardino!

Piero was our guest yesterday at the fortnightly Zoom event that I host for Roma restaurant in Houston, my client.

Over the course of tasting current vintages of his Greco di Tufo NovaSerra, Lacryma Christi, and Taurasi Radici, Piero talked about something truly remarkable in the world of wine today: A wine-growing region not affected by climate change, Irpinia.

That’s not to say that Piero is a climate change denier. By no means.

He, too, remarked on the remarkableness of the climatic situation in Irpinia, an ancient volcanic plateau east of Naples where some of Italy’s most famous wines are raised.

It’s hard to explain Irpinia’s stunning landscape without actually being there.

As you drive up the highway toward the mountains from Naples, your ears begin to pop because of the rapid change of altitude. Once you make to Irpinia’s edge, you are greeted by a view of a green valley in the sky surrounded by mostly extinct volcanoes.

Above: Irpinia, a photo from my 2016 trip there.

There’s really not much reason to go there except for the extraordinary wine growing. No Michelin-starred restaurants or resorts, no industry besides winemaking. Just ancient hilltop towns and vineyards and vineyards as far as the eye can see.

And as Piero explained yesterday evening, it’s perhaps the only place on earth where grape harvest times still align with the rhythms of his parents’ and grandparents’ generations and even beyond.

Regardless of the causes of climate change (and I, for one, believe that the scientists are right in their thesis that human industry is the primary motor), grape harvests have been accelerated across the world in recent decades.

“I harvest much earlier than my parents did” is something that you hear European growers nearly without exception.

Most famously in Italy, Piedmont growers point to the string of vintages that began to take shape in the early 1990s as an example of this. More than a decade ago, a famous Rhône grower echoed a Piedmont grower when he told me that “climate change has made me a very wealthy man.” He was referring to the fact that he, like his Italian counterparts, no longer have trouble attaining higher alcohol volumes in their wines now that rising temperatures deliver the necessary sugar levels in the fruit. In another not-so-long-ago era, European growers — both continental and Mediterranean — considered themselves fortunate if they had one vintage per decade where they could achieve the desired alcohol.

Above: all the wines showed beautifully last night and the Taurasi was spectacular. But the show-stopper for Tracie and me was the Greco di Tufo NovaSerra. What a fantastic wine!

As guests asked Piero about the elegant minerality and balance in his wines, he ascribed the savory character and freshness to the fact that he, like the generations that came before him, can ripen their grapes over longer spans of time, in other words, more slowly than winemakers in other parts of the world.

Just ask a grower in Torrenieri or Verduno if they still pick in the same month as their parents or grandparents did. They will both tell you that where their parents harvested in October, they now gather their grapes in September. Piero picks his fruit as late as November — because he can.

Wine knowledge is truly encyclopedic in its breadth. Last night was an example of how just when you think you know everything about wine, you realize that you’ve just scratched the surface of its wondrous and boundless mosaic.

Thank you, Piero, for sharing these super wines with us (at 2:30 a.m. your time!). And thank you Shanon, Roma’s owner, for believing in our campaign to bring Italian winemakers into the homes of wine lovers!

Taste with Piero Mastroberardino and me on Tuesday, Gianluca Garofoli and me on Thursday in Houston.

Call me a “kid in a candy store.”

Tomorrow night, I’ll be welcoming one of Italy’s greatest winemakers, Piero Mastroberardino (above), for a virtual wine tasting of three of his family’s wines, including the Greco di Tufo Nova Serra — one of my favorite Italian whites.

And then on Thursday, we’ll be joined by Gianluca Garofoli whose family produces another one of my all-time favorite Italian white wines, the Verdicchio dei Castelli di Jesi Podium.

Both events are hosted by Roma restaurant in Houston, my client.

For Piero’s virtual wine tasting event, $119 sends you home with three bottles of wine — the Greco, the red Lacryma Christi, and the Taurasi Radici — and light bites from Chef Angelo.

For Gianluca’s virtual wine dinner event, $119 sends you home with three bottles of wine, including the Podium, and a traditional Marche menu for two. Chef Angelo is from Marche so this is a special one for him.

Chef, you had me at “homemade passatelli with mushrooms”!

Please just shoot me an email if you’d like to attend either virtual event (in the comfort of your own home!).

Why is there a photograph of a bee at following this message? Join us Thursday to find out! Thank you for supporting local businesses, including my own, by eating great Italian food and drinking great Italian wines with the people who produce and love them.

Image via the Garofoli Facebook.

Taste with Marco Fantinel and me this Thursday in Houston and notes on how to roast a bell pepper.

This Thursday, I’m thrilled to welcome my friend Marco Fantinel for the virtual wine dinner I host each week for Roma restaurant here in Houston.

I first met Marco in 2007 at the U.N. when he was launching a wine to benefit humanitarian aid (a lot of people don’t realize that Italy is one of the biggest supporters of the U.N.).

Over the years, he’s become a great friend and his family’s wines have become one of Tracie and me’s go-tos.

Marco is an amazing guy: a soccer club owner, a hotelier, a producer of Prosciutto di San Daniele (Friuli’s classic prosciutto), and first and foremost a grape grower and winemaker.

As you can see in the photo below, he grows his wines in the shadow of the Karsic Alps in the gravelly and limestone soils of Grave and Collio in Friuli. And I bet many of our guests will be surprised to learn how significantly his wines and Friulian culture have reshaped fine dining in the U.S., thanks in no so small part to Marco’s efforts.

Most recently, Marco partnered with Mary J. Blige to produce her Pinot Grigio (no joke!). I can’t wait to see him on our Zoom call and hear all about it as we taste his wines and enjoy Chef Angelo’s amazing cooking.

See the menu and details here. $119 send you home with three bottles of wine and dinner for two. Please support local businesses, including my own, by eating Italian food and drinking Italian wines with the people who make and love them. Thank you for your support.

In other news…

A ton of people had questions about this photo, posted on my social media over the weekend.

Back when I was translating recipes and writing about Italian wines and gastronomy for La Cucina Italiana in the late 1990s, this was how I learned to roast bell peppers.

You just place them on the stove top over medium or low heat and turn the pepper as it chars on each side.

For the next step, most recipes call for it to be placed in a brown paper bag to steam as it cools. I just put it in a medium-sized mixing bowl and cover it with a b&b plate.

After 10 minutes or so, it will have cooled and the charred skin is easy to remove.

After I’ve removed the skin under running water, revealing the beautiful color underneath, I clean the pepper of its stem and seeds. Then I slice it into thin strips that I dress with kosher salt, extra-virgin olive oil, and a kiss of red wine vinegar.

Sometimes I sauté the strips with garlic and chili flakes before dressing them as above. But Tracie and I like them best simply roasted and dressed.

It’s a super easy but classic way to prepare them! We served them with crusty bread and a glass of delicious Lageder Chardonnay (our new favorite everyday white ever since we did a virtual wine dinner with Helena Lageder a few weeks ago!).