My photo in Forbes and 90 Quintarelli Recioto Riserva tonight @TonyVallone

Stranger things have happened: last week Forbes contacted me asking if they could use a photo (above) from the blog for the magazine.

Here’s the link to the piece.

The image comes from my of the “most memorable meals” of 2011, a dinner in the restaurant of my friend and client Tony Vallone.

Here’s the link to my post on the repast, wherein 98 Bartolo Mascarello Barolo, 98 Quintarelli Amarone, and 90 Quintarelli Bandito (!!!) were all consumed with great joy.

Tonight at Tony’s, we’ll be opening the 90 Quintarelli Recioto Riserva: I’ll be speaking about the wines at a dinner for forty persons.

Stay tuned…

With @LouAmdur @SottoLA next week (and helping Italian earthquake victims)

Tracie P and I cried the day that Lou (above) announced the closing of Lou on Vine earlier this year.

Lou will be joining me (again) on Thursday, July 26 for tasting and conversation at Sotto where I curate the wine list (and Tracie P will be there, too).

Here are the details.

It should be a super fun night.

In other news…

The Non Ci Fermiamo (We’re Not Stopping) project came to my attention via Giovanni’s blog.

Based in the province of Mantua (Lombardy), in one of the areas most severely affected by recent earthquakes, the initiative seeks to connect donors with scores of families left homeless by the catastrophe.

As part of the campaign, the young people of the town Quistello (one of the worst hit) are also selling Mantuan foods like mostarda, local rice cultivars, and torta sbrisolana, the classic (and extremely delicious) almond cake.

Check out the site here.

Clos Cibonne & fried green tomatoes, a sublime pairing (TY @RandallGrahm)

“What would Freud say if he were alive today?” goes the set-up for a joke by one of my favorite Italian comedians, Alessandro Bergonzoni. The punchline: “I sure have lived a long life.”

In my own jejune stab at comedy, I ask: is it a stretch for me to call a pairing of Clos Cibonne oxidative rosé from Tibouren and fried green tomatoes sublime? What would Longinus say if he were alive today? There’s no doubt in my mind that he’d answer: “I sure have lived a Longinus life.”

In many ways, the thought of pairing this fantastic old world wine — made in large, old casks using film-forming yeasts — with a staple of East Texas cooking seems a stretch. But at the same time, no two notions could be more aligned: the sweet and sour flavors of summer (via our CSA and Grandma Georgia’s cast-iron skillet) plucked our palates in perfect harmony with the marine notes of this quintessentially Provençal wine.

The master of paronomasia (“waiting for Godello”) Randall Grahm first turned me on to this wine over lunch in Los Angeles last year and when I saw it in our market here in Austin, I grabbed as many bottles as I could and ran right home to Tracie P (whom, I knew, would love this wine).

When she breads and fries summer tomatoes in Georgia P’s namesake’s cast-iron skillet, the centers of the rounds become gelatinous and when you bite into them, summer wraps around your tongue. The dry flavors of the Tibouren rosé were the perfect counterpoint.

Thank you, again, Randall, and thank you, Longinus, for giving us the sublime!

It is a law of Nature that in all things there are certain constituent parts, coexistent with their substance. It necessarily follows, therefore, that one cause of sublimity is the choice of the most striking circumstances involved in whatever we are describing, and, further, the power of afterwards combining them into one animate whole. The reader is attracted partly by the selection of the incidents, partly by the skill which has welded them together. For instance, Sappho, in dealing with the passionate manifestations attending on the frenzy of lovers, always chooses her strokes from the signs which she has observed to be actually exhibited in such cases. But her peculiar excellence lies in the felicity with which she chooses and unites together the most striking and powerful features.

—[Pseudo-]Longinus, On the Sublime

06 Barolo Garblèt Sué, birthday fiorentina & the aeration condom

This year’s birthday celebration centered around a porterhouse cooked alla fiorentina: the steak is cooked upright so that the T in the t-bone release its flavor and the entire steak heats through without cooking the sirloin and tenderloin. This year, Tracie P bought me the steak three days before my birthday and we dry-aged it in the fridge (you just put it on a plate, uncovered, and let it dry out). It’s the simplest thing but it makes such a big difference in the tenderness and flavor of the beef.

When you see the marrow begin to bubble in the bone, quickly grill the steak on either side at high heat.

We paired with a bottle of 2006 Barolo Garblèt Sué by Brovia, one of my all-time favorite Nebbiolo growers and bottlers.

The Garblèt Sué vineyard is on the Bricco Fiasco and its name comes from the name of the farm that lies below, Garbelletto Superiore. (The dialectal inflection of the toponym, Garblèt Sué, was authorized in new legislation that went into effect in 2010 allowing for added geographical mentions, as they are called in red-tape jargon.)

Honestly, the wine was still very tight, even though I had opened it early in the day to let it aerate. But that didn’t diminish our enjoyment of this classic expression of Barolo from Castiglione Falletto, the township that lies virtually in the center of the appellation and is known for its balance of elegance and fruit (imparted by the more generous Tortonian soils to the west of the Barolo-Alba road) and opulence and tannic structure (delivered by the austere Helvetian soils to the east). Even though this wine wasn’t anywhere near its peak, a Saturday night with a Barolo by Brovia is always an undeniable and unforgettable treat for me (thanks again, Tracie P!). This was the second 2006 by Brovia that I’ve tasted this year and I’ve been impressed with how fresh and bright the vintage is showing from Langa.

Beyond the new flip flops (much needed) and the gorgeous brown agate cufflinks (much appreciated) that Tracie P gave me for my birthday this year, she has given me the greatest gift that anyone ever could: our little Georgia P, whose smile could light an entire city block and whose sweetness can wash away even the bluest blues.

We have so much to be grateful for and this year’s celebration of my birthday (my forty-fifth year!) reminded me of how rich our lives have been in the last year and a half. I love both of them so very much…

In other news…

Over at the Houston Press this morning, I explain why I don’t decant wines like the Garblèt Sué and offered a trick for allowing wine to breath over the course of the entire day: the “aeration condom,” I call it.

Thanks for reading and thanks for all the birthday wishes on the Facebook and the Twitter! :)

best birthday present ever, a smile from Georgia P

Tracie P really pulled all the stops for my birthday celebration this year and I’ll post later today on what we ate and drank.

But in the meantime, I had to post about the “best birthday present ever”… a smile from Georgia P.

Doesn’t it just make you melt? :)

A sommelier who doesn’t kiss and tell @EatingOurWords

Click here for my profile of sommelier Vanessa Treviño Boyd posted today over at the Houston Press.

99 Bollinger Grande Année Rosé, one of the best wines we’ve had this year

I really enjoyed Eric the Red’s article this week in The New York Times, “Weighing the Importance of Setting a Date (Champagne disgorgement dates provoke debate).”

It brought to mind a wine that Tracie P and I shared earlier this year, a baby gift from one of my best friends, and a wine that made me question the wisdom of Alfonso’s excellent post today on “The Ultimate Wine,” in other words, as Alfonso put it, That by which you can taste, but that which you can never taste.

The 1999 Bollinger Grande Année Rosé was simply one of the best wines we’ve ever shared together… pretty much as close to an “ultimate” wine as you can get…

BTW, if you’ve never heard the song that Céline and I wrote and recorded about Bollinger, here’s a link to listen. It’s from our album Ménagerie (Aeronaut 2009).

Perhaps only in Barbaresco have I encountered this wine’s ineffable, sublime balance of power and lightness (the “unbearable lightness,” I like to call it). But where Barbaresco tends toward earth and truffle, great Champagne like this bottling evokes salinity and the sea.

Of course, Tracie P and I shared with our sommelier (Mark Sayre, who generously allows us to bring special bottles into Trio at the Four Seasons and who expertly serves them to us). And he, too, was stunned by the elegance, focus, and precision of this nearly perfectly formed bottle.

I write nearly because as Alfonso rightly points out in his superb post today, the ultimate wine cannot and does not exist — even if for a brief fleeting instant, Tracie P and I, had a glimpse of it.

Thanks again, MAS, for the wine! And buon weekend, yall!

Crisis in Hermitage,12.5% Napa Cab, and 5 reds to chill (@EatingOurWords)

From the department of “the vinous is political”…

One of my favorite wine bloggers, Jim of Jim’s Loire, let me use the awesome photo above today for my post over at the Houston Press.

His blog is my go-to when it comes to info on Loire Valley wines but today he’s trying to raise awareness of a crisis that’s emerging in the Rhône: “Hermitage threatened by pylon lunacy.”

I’ve reposted the link here in the hope that other bloggers will repost it as well. As he wrote me in an email this morning, “What an insane idea it is to build an 18 metre transmitter on Hermitage!”

In other news…

I loved this post by my favorite Napa blogger Vinogirl, who reports tasting notes for a 1979 Louis Martini Sonoma Cabernet Sauvignon and a great backgrounder on Martini the winemaker. Really cool stuff, Vinogirl!

12.5% alcohol! If only they’d make wines like that again in Napa!

In other other news…

Here’s my post on Top 5 Red Wines to Serve Chilled in Summer for the Houston Press.

Georgia P’s first pasta!

Tracie P has been chronicling our “baby-led weaning” here and it’s been a lot of fun: twice a day, Georgia P sits in her high chair and we offer her different foods to eat. She loves yogurt (with blueberries), her mango phase is already over, avocados are still in, steak is king and chicken is fun, too, and she even likes baba ghanoush!

But you can imagine the anticipation — for two food lovers and Italophiles — on the evening and occasion of her first pasta (above).

Tracie P had picked organic wholewheat fusilli at Central Market (our local crunchy-feely gourmet store) and I made a summer pomodoro using tomatoes, onion, and garlic from our community-supported-agriculture farmer at Tecolote Farm (who delivers a basket of fresh produce each week).

I only lightly salted the sauce and the pasta cooking water (because salt is a concern) and of course, I overcooked the pasta (so it would be mushy enough) and I let it cool before we served it to her.

She seemed to like it and ate maybe three or four fusilli before she lost interest.

It wasn’t the first time she ate something that I had prepared (she DEVOURED thinly sliced steak I had grilled for her the other day). But, man, what an emotion to feed Georgia P pasta for the first time!

Thanks for letting me share…