Last week, the Barolo, Barbaresco, Alba, Langhe, and Dogliani consortium elected Matteo Ascheri (above) as its new president (source: Millevigne). He will replace outgoing president Orlando Pecchenino.

From Millevigne (translation mine):

“Matteo Ascheri, a wine industry business leader from Bra, born in 1962, with a degree in economics and commerce, will lead the consortium, including its more than 500 wine grower members, representing 10,000 hectares of vineyards in Langa and Roero and 65 million bottles produced annually.

“Ascheri was consortium’s vice president from 1992-1994 and has also served in numerous institutional roles in the Piedmont wine industry…”

“‘The invaluable contribution of the producers I have met with over the last few days,’ said the newly elected president, ‘is a sign of our appellations’ and consortium’s shared vitality and positive energy. We will begin by re-activating the committee roles. With their mandate to oversee appellation management, they represent an important tool for producer participation. Our first order of business will be the marketing of our appellations with a focus on specific campaigns. They will based on a wide variety of needs that will emerge over time.”

Image via MatteoAscheri.it.

Please click here for the updated glossary (March 21, 2019).

Over the weekend, reader Enzo commented on my Italian-English wine glossary:

“Please add ‘scheletro’ in there. The most sensible translation I found is ‘rock fragments.’ Thank you for your work.”

Thank you, Enzo, for the nudge!

The Italian term scheletro (akin to the English skeleton) denotes soil texture composed of grains that are greater than 2 mm in diameter.

According to the Wentworth scale (the standard in modern granulometry), soil texture with grains between 2-4 mm in diameter is classified as “very fine gravel.”

For Italian readers, see the Italian Wikipedia entry for Tessitura (terreno) here.

Readers may wonder why it’s called scheletro or skeleton in Italian.

The word skeleton comes from the Greek σκελετός (skeletos) meaning dried up or arid. Fine gravel is a great soil type for fine wine growing because it doesn’t retain water.

Here’s the complete glossary, updated. I hope you find it useful. Thanks, as always, to wine writer and vineyard consultant Maurizio Gily for his invaluable contributions.

Image via Wikipedia.

We will be protesting the Confederate Memorial of the Wind in Orange, Texas this Sunday.

Tracie and I have spots available in our cars for anyone who needs a ride from and back to Houston.

We are advocating that the owners of the site repurpose it to reflect community values (we don’t want to tear it down).

Click here to read more about our campaign and how it got started.

Please join us (shoot me an email if you need a ride from Houston or need more info).

Please note: Due to a forecast of rain, we have changed the date for this weekend’s protest from Saturday, April 7 to Sunday, April 8.

Join us in PROTEST of the Confederate Memorial in Orange, Texas (at Martin Luther King, Jr. Dr. and Interstate 10, north access road):

Sunday, APRIL 8
location: Confederate Memorial of the Wind (Google map)
time: 2-4 p.m.

CLICK HERE TO JOIN THE REPURPOSE EMAIL NEWSLETTER
to receive event details and updates.

According to a report published by the Israeli daily Haaretz on Wednesday, Israel’s Chief Rabbinate has declared that carciofi alla giudia, “Jewish-style” artichokes, are traif or unkosher.

“A few months ago,” writes reporter Davide Lerner, “Israel’s Rabbinate banned imports of a ready-made version of the dish, ordering its immediate removal from shelves.”

The issue, according to the report, is that artichoke leaves may contain insects that are impossible to remove before cooking.

The consumption of insects is strictly forbidden by Jewish law.

A “common problem with vegetables,” write the editors of Chabad.org (a leading English-language resource for explanations of Jewish traditions and law, including dietary laws), “involves possible insect infestation. The prohibition against consuming insects, even very tiny ones — as long as they are visible to the naked eye — is mentioned five times in the Torah and is very strict.”

“Some particularly severe problem vegetables are artichokes, asparagus, brussel [sic] sprouts, cauliflower, and leafy vegetables.”

Here’s what the Rabbinate’s Import Division head, Rabbi Yitzhak Arazi, had to say, as quoted by Haaretz: “The heart of the artichoke is full of worms, there is no way you can clean it. It cannot be kosher… This is not our policy, this is Jewish religious law.”

It’s not clear what prompted the Rabbinate to reconsider this dish (above), which traces its roots to the Renaissance and beyond.

One of the most popular foods served in Rome’s historic ghetto, carciofi alla giudia are made by flattening the artichoke buds and then frying them in olive oil until tender. The artichoke was prized by ancient Romans and modern Romans still flock to the Jewish quarter to enjoy Jewish-style artichokes (not to be confused with Roman-style carciofi alla romana).

I have eaten the dish in Rome many times but have never seen the “ready-made” kind. I was able to find this version in a jar online. But canning or jarring the dish would seem to defeat the recipe’s essence: the delight is delivered by the delicate crunch of the gently bitter leaves balanced by the sweetness and tingling sensation produced by the thistle’s heart.

The Rabbinate’s ruling seems to apply to pre-packaged carciofi alla romana and it remains unclear whether or not the made-to-order version will also be deemed traif.

Lerner writes:

Removing the signature dish from a restaurant renowned for its Roman-Jewish cuisine led to some awkward conversations between customers puzzled at not finding it on the menu and embarrassed hosts. When the restaurant manager negotiated a revised version of carciofi alla giudia being on the menu, disappointed restaurant patrons commented that it was not the same.

Read the Haaretz article here (accessible for free if you register with the site).

Jews across the world are known for their love of wordplay. And the piece in the English-language Haaretz inspired some true nuggets:

“Artichoke on this” (the title of the article).
“It breaks one’s [artichoke] heart” (a comment).

Special thanks to the inimitable Francesco Bonfio for bringing this story to my attention.

Image via seventyoneplace’s Flickr (Creative Commons).

“Sugar War Reignites in Europe” read the title of an article published last month by Il Sole 24 Ore, Italy’s leading financial daily.

The paper was among the first to report on negotiations that took place in March between the European alcoholic beverage lobby and the European Commission.

According to a post published the following week by Reuters, “Europe’s drinks sector announced plans [in March] to inform consumers more about the energy content and ingredients in beer, wine and spirits in a self-policing move, but critics said much of this information would only be available online.”

But the inclusion of sugar as an ingredient and how ingredients will be listed remain a contentious issue. According to the Italian report, northern European wine growers (German, Austria, France) insist that sugar, even when added to boost alcohol content (a process known as chaptalization), is not an ingredient because the sugar is transformed into alcohol. Mediterranean growers, on the other hand, want sugar to be included.

Chaptalization is legal in the EU although it is forbidden in Italy. But some believe, as the author of the Sole 24 Ore piece notes, the practice is still employed illicitly. Some readers may be old enough to remember the chaptalization scandal that emerged in Piedmont in the early 1980s, involving one of the region’s most prominent winemakers.

The Sole 24 Ore article includes a quote from Roberto Moncalvo, president of Coldiretti, Italy’s national federation of food growers, one of the country’s most powerful food and wine advocacy groups.

“We need to expose the addition of sugar on wine labels,” he told the paper.

“The revision of labeling norms, including nutritional values and ingredients, needs to be adopted in order to allow consumers to know, finally, if the wine they are drinking was produced with the addition of sugar. Hiding this information misleads consumers and creates unfair competition for producers who don’t resort to sugaring [chaptalization].”

As the Reuters piece notes, the EU’s alcoholic beverage sector has agreed to draft and implement new labeling guidelines. But it’s not clear that northern and Mediterranean countries will agree on how (and where, whether or the label itself or online via QR code) sugar will be listed as an ingredient.

Image via Uwe Hermann’s Flickr (Creative Commons).