Pairing wine and baby food at my baby shower @SottoLA

The staff at Sotto threw me a surprise baby shower today.

One of the activities was pairing Gerber’s baby food with wines from our list…

The challenge wasn’t so much the pairing but how nasty the baby food tasted!

And the winner is… Cantele Salice Salentino with Lasagne with Meat Sauce (!!!!????)!

Seriously, it was so sweet of them that it made me cry… It’s so true what everyone says: you’ll never know how having a baby will change your life until it happens to you… I’m living that now and it’s the most wonderful feeling in the world…

Thanks, everyone! On a day when I’m feeling terribly homesick for Tracie and Baby P, you really made smile, laugh, and cry a tear of happiness… means the world to me…

Casavecchia, a wine to be “jealous” of @SottoLA

Very little is known about Casavecchia, a grape variety believed to have been cultivated and highly prized for winemaking in antiquity and then forgotten by modernity.

According to legend, the ampelonym — Casavecchia or old house — refers to the ruins of an ancient Roman home where farmers rediscovered this generous however mysterious grape, with berries so big and juicy that many were tempted to grow the variety for table fruit.

Some hold that Casavecchia was the grape used for a wine the Romans called Trebulanum, probably after the ancient city of Trebula (modern-day Treglia, in the Pontelatone municipality in Caserta).

In the 1990s, when the interest in indigenous grape varieties surged, a number of producers began bottling Casavecchia and there were a handful of labels available in New York while I was living there in the mid-2000s.

Last night, we debuted Trebulanum by the Alois winery at Sotto in Los Angeles. An old-school large-cask-aged expression of the grape, it’s the best 100% Casavecchia available in the U.S. today imho.

The wine is chewy and tannic, with bright, bright acidity you wouldn’t expect in a wine with this much tannic structure.

It’s easy to see why the farmers of Caserta are so “jealous” of this wine, at least according to one folktale I found. They say that the farmer guardians of this magical wine blended other grapes into the bottlings they sold to the city folk who had made the journey inland to procure the coveted stuff.

No need to worry, Angelenos: we’re pouring it liberally tonight at the restaurant!

Come down and see me if you’re in town…

“French pop music is all you need to know” @kjhk @NousNonPlus

It’s hard to believe but they’re spinning our new record on college radio stations all over the country, like KJHK in Lawrence, Kansas, where “French pop music is all you need to know.”

We entered the specialty radio charts last week at #15… Pretty cool…

Carry on my wayward son!

Scenes from a (Southern) Italian restaurant… @SottoLA

Pour it, swirl it, smell it, taste it, touch it, kiss it! IT’S FINALLY HERE! The 2008 Cirò Classico by ‘A Vita, made from 100% Gaglioppo grapes, by my friend, the inimitable Francesco Maria De Franco (whom you may remember from the Italian Grape Name and Appellation Project).

You can taste it with me tonight and tomorrow night at Sotto in Los Angeles.

BTW, the abbreviation on the label “F 36 P 27” refers to folio (page) 36, parcel 27 — the vineyard’s listing in the Italian government’s official registry of growing sites.

The year isn’t over yet but I’m going on record: Francesco’s wine is “my top wine for 2011.”

We still don’t have his top-tier wine but I believe that both this and his Rosso Classico Superiore (which I retasted this month in Brescia at the VinNatur table at the European Wine Bloggers Conference) are destined to gain entrance to the pantheon of the greatest wines of Italy.

I love it that much! (And wanted to share this second photo so that you can see the bright color of the noble, tannic wine.)

Sotto was hopping last night and I was psyched to debut a bunch of new wines, including the ‘A Vita and three new wines from Alois (Campania)… more on those later…

There is so much good shit on the menu at Sotto but I just can’t resist Chef Zach’s pizza margherita.

If you happen to be in LA tonight or tomorrow night, come down and I’ll pour you some wine and spin you some wine tales!

Flying into Los Angelees, carrying a couple of (wine) keys @SottoLA

I’ll see you tonight, tomorrow, and Wednesday nights at Sotto in Los Angeles, where I’ll be pouring wine on the floor…

Flying into Los Angelees… Carrying a couple of keys…

In defense of the written word in wine blogging #ewbc

When Ryan Opaz asked me to “defend the written word as a medium of wine blogging” for a panel at the European Wine Bloggers Conference, I have to admit I was nonplussed.

My short talk was to be part of a panel entitled “Defending Storytelling” (here’s the video, btw) and each participant was charged with “defending” a medium: photography, video, oral storytelling, and the written word (my medium).

Isn’t the written word, I thought to myself, a sine qua non of wine blogging? And even though we use all sorts of media to “blog” (not “write”) about wine, isn’t writing at the core — literally and historically — of what we do as wine bloggers?

It occurred to me that Brescia, the conference host city, was once part of the Most Serene Republic of Venice and that at the height of the Venetian state’s power, the late-15th- and early 16th-century humanist printer Aldus Manutius developed the octavo book format — the world’s first pocket-sized book, an innovation that reshaped the way knowledge was consumed in Renaissance Europe. (That’s Aldus’s “device,” above, a dolphin wrapped around an anchor, a visual representation of his oxymoronic motto, festina lente, meaning hurry slowly, in other words, hurry to achieve as much as you can but do so thoroughly.)

He also created a new typeface, a cursive font (also above) that would revolutionize printing and would soon come to be known as italics (because they were invented in Italy). His inspiration for the new character was the humanist cursive (hand-written) script that had brought new clarity, precision, and elegance to literature in Europe in the early Renaissance.

In many ways, the Aldine revolution is not dissimilar from the blogging revolution: like the Aldine octavo and italic font, the new blogging media have reshaped the way information and knowledge are syndicated. And just as Aldus’s tiny books unchained readers from the elitist lecterns of dimly light reading rooms, the blogging medium has unleashed wine writing and opened a new frontier for the everyman who enjoys wine.

The written word, I said in my address, represents a continuity between the past and future of vinography (the retelling of wine in any medium) just as the Aldine cursive font represented a cohesion between the writing that came before and the writing that would follow.

Another example I made was the @ sign. Did you know that the earliest known use of the @ sign was an elided abbreviation that denoted an amphora full of wine? And while a Florentine is credited with the first known written instance of the symbol, it was during the height of the Venetian empire and the Venetian printing industry that the @ sign took the shape that we know it today.

Just ask any blogger if she/he has ever used italics or the @ sign: without this continuity of the written word we wine bloggers would not be here today, nor would we be here tomorrow.

What to pour for Alice Feiring in Austin?

In a remarkable confluence of cosmic events, Comrades Howard and Alice both found themselves in Austin last night: he, to speak at the Austin Film Festival; she, to talk about Natural wine and her new book today at Whole Foods Market (Lamar) and tomorrow at Vino Vino.

When we all met for dinner last night at one of our favorite restaurants in the world, Fonda San Miguel, it was only natural that we would drink López de Heridia. After all, Alice wrote “the book” on the winery.

It may seem facile to pair Mexican cuisine with Spanish wine (for the overly obvious reasons). But the fact of the matter is that the attenuated fruit in the López oxidative style works gloriously well with the intense flavors of great Mexican cooking. The wine paired brilliantly with our mole, for example, where the gentle astringency of the wine played counterpart to the chocolate in the mole.

Tracie P and I are thrilled that Fonda San Miguel wine director Brad Sharp has continued to support these unique wines, even in a world where 99% of his guests ask regularly (and nearly exclusively) for Chard, Cab, Merlot, or Pinot.

After dinner, perhaps inspired by the brio of the evening, Alice insisted that we make a pilgrimage to the chicken coop out back behind Ginny’s Little Longhorn Saloon.

Last night was 100% irony-free at Ginny’s and Sarah and The Tallboys, a country outfit out of Chicago, played a smoking set (imho).

Ginny and daughter Sharon are so sweet to me and Tracie P whenever we visit.

But their wholesome Texas hospitality reached its limits last night when Sharon had to kick out a couple for getting to frisky! Never a dull moment at Ginny’s…

Chili cheese fries, Texas style, at 24 Diner Austin

Cousins Joanne and Marty were in town for the wedding of their close family friends but they snuck away from festivities for a few hours so we could visit at 24 Diner, where no one could resist the Chili Cheese Fries.

In Texas, the designation chili is highly codified, denoting chili con carne, a dish which rigorously and canonically excludes beans. The sliced jalapeño took this expression of Chili Cheese Fries, an American classic, over the top.

The food at 24 Diner is always solid and the atmosphere is fun. Great location, next to Waterloo Records, and across the street from Book People and the flagship Whole Foods Market.

Teenage fantasy come true…

I’ll never forget the first time I saw a CD that I played on in a bin at Tower Records on Sunset Blvd. That was many year ago but the thrill is always the same each time…

Tracie P snapped these photos today at Waterloo Records in Austin, one of the nation’s last independently owned record stores.

If your town doesn’t have a record store, you can buy the new record “Freudian Slip” by Nous Non Plus here (our band)…

And here’s the link to the Nous Non Plus site.

Thanks for listening!