CASTELLO D'ALBOA ESTATE WINEMAKER DINNER

Alessandro Gallo, Head Winemaker, Castello d'Alboa

 

Since 1821, Casa Vinicola Zonin always had a passion tied to the land, cultivating vineyards and wine.  In 1921, family visionary Domenico Zonin embarked on further developing this passion and branding the family name as eponymous to superior wines throughout Italy.  From that point on, the name became established in Italy’s richest regions for viticulture; they included Veneto, Piedmont, Fruili, Tuscany, Sicily, Lombardy and Puglia.  Within these seven regions, nine individual estate wine seals resulted. 

Earlier this year, I had the pleasure of attending a Winemaker’s Dinner at Roberto’s Ristorante (Elmhurst, IL), which featured Tuscany’s regional wines from Castello d’Alboa Estate, one of the seals of Casa Vinicola Zonin.  The head winemaker for Castello d’Alboa, Alessandro Gallo, was also present and briefly spoke about the various wines served throughout the dinner.  All of the wines served were Red Chiantis, with the exception of a Pinot Grigio and Vin Santo del Chianti Classico.

2011 Pinot Grigio

  

Growing up, wine was a rarity, especially when served to us kids; we were lucky, on holidays or family gatherings, to get the equivalent of a shot glass.  The wine most frequently served was Chianti, whose bottle was a charming and ubiquitous raffia wrapped bottle.  My dad would buy whatever was the least expensive, since our large family was always financially challenged.  I recall the Chianti wine he bought being extremely dry and tasting more like vinegar; we weren’t allowed to add any sugar to the wine to make it taste sweeter.  Anyway, just hearing the word “Chianti” brought me back to my childhood when I attended this winemaker dinner. 

The dinner began with a first course of oven roasted root vegetables, ricotta salata and micro greens; the wine served was a 2011 Pinot Grigio; the wine was crisp and dry and paired well with the vegetables and salad; the natural sweetness of the vegetables and the saltiness of the ricotta salata were balanced.  The second course was a porcini crusted Ahi tuna (too rare for my palate) in a pepperonata sauce; the wine served was a 2010 Chianti; although the wine had a bit of a bite, it paired well with the dish without overpowering the delicate

2006 Chianti Classico, Riserva

flavor of the tuna or the delicious sauce.  The third course was a pea and prosciutto risotto garnished with a crispy prosciutto wafer; the wine was a 2008 Chianti Classico; I was a bit concerned about the wine’s bite, but one sip made me a fan of this wine; it subtly emphasized the sweetness of the delicate peas and risotto, and the brininess of the prosciutto with just the right amount of bite.  The fourth course was Chateaubriand (also a bit rare for my palate) in a red wine rosemary demi-glace, served with baby marbled potatoes and rainbow carrots;

the wine was a 2006 Chianti Classico Riserva; this wine had a depth to it that was a bit harsh, more so than the other Reds, but surprisingly, it paired well with the entire course.  The fifth course, was the dessert course and included a caramelized banana served with chocolate and hazelnut gelato and chocolate sauce with whipped cream; the wines included a 2009 Chianti Classico and a dessert wine, Vin Santo del Chianti Classico; the dessert wasn’t that sweet, so the Red diminished the delicate sweetness of this delicious dessert course; the dessert wine, however, was my favorite, since its natural sweetness heightened the overall sweetness of the dish; I also thought the amber color of the wine was beautiful; the wine was light, but full-bodied.

Vin Santo del Chianti Classico

Head winemaker Alessandro Gallo spoke about each of the wines prior to the course servings, sharingbackground detail about the vineyards, growing conditions, grape varieties and winemaking process.  To learn more about each vintage and gain a better appreciation for them, visit http://www.albola.it/   To learn more about Casa Vinicola Zonin, visit http://www.casavinicolazonin.it/en/

~ FINALE ~

These special dinners present more opportunities for me to learn about wines and wine pairings, as well as gaining a better appreciation for the winemaker and their passion for what they do and the wines they create.

 

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating…happy drinking.

By Terry Herman

Terry Herman continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle; she is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

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(Photo credits as represented by the specific brand.)

KITCHEN STUFF

“A Maid In The Kitchen" by David Emile Joseph de Noter

 

Over the years, I’ve reviewed many products that fell into lifestyle and wellness categories such as sustainability, healthy kitchen, healthy cooking and healthy eating (“Terry’s Spa, Beauty and Wellness Go-To”).  Included were reviews on prep tools, utensils, vessels, non-toxic cleaning aids, natural and organic foods, and cookbooks.  As more and more individuals make a personal commitment to being green and sustainable, especially around their homes, I wanted to share with you the following products I tested and which are worth looking into for your needs.  The products are available online or at traditional brick and mortar stores.  
 

 

Everyone Hand Soap for Clean Healthy Hands ~ Ylang Ylang+Cedarwood and Apricot+Vanilla Hand Soap ~ These soaps are formulated with natural ingredients, including essential oils and botanicals, and are free of synthetic ingredients and fragrance; products thoroughly cleaned without drying, and were gentle and non-irritating.  Both scents were fresh and natural; however, I was partial to the first, because of its green overtones; the other was a bit fruity.  http://www.eoproducts.com/Categories/Hands.aspx

GrabGreen Natural Cleaning Products ~ Counter Top Cleaner (Red Pear With Magnolia), Dish Soap (Fragrance Free) and Glass Cleaner (Fragrance Free) ~ These products made cleaning chores almost effortless.  I loved how they cut through grease and build-up quickly by dissolving any gunk without leaving any residue or requiring a multiple cleaning swipe.  The one scented product was crisp, clean and didn’t irritate my throat or eyes.  In addition to the Counter Top Cleaner, the Glass Cleaner does effective double duty on counter tops, stovetops and fixtures; the Dish Soap was thick and easily neutralized grease and caked-on residue; products were gentle and non-irritating.  Formulations are hypoallergenic, biodegradable and free of dyes, synthetics and masking agents.  http://www.grabgreenhome.com/

 

Starfrit Heritage The Rock 8” Fry Pan ~ After a mild wash and seasoning, you’ll never want to be without this wonderful pan for your small and quick cooking needs.  The beauty of this pan is that unlike conventional non-stick pans, it’s engineered using small steel pellets that modify the cooking surface to keep foods from sticking, while providing maximum heat distribution for even cooking.  The unique manufacturing process also eliminates the need for any type of non-stick coating.  The pan is great for cooking eggs or making grilled sandwiches, but I’ve even used it for making gooey and sticky oatmeal; reheating foods is a snap and cleanup is a breeze.  http://www.starfritusa.com

~ END GAME ~

Making subtle changes to routine chores doesn’t necessarily require a great deal of effort or expense when considering products that are natural and non-toxic. 

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating…happy drinking.

By Terry Herman

Terry Herman continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle; she is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

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(Introductory photo from www.artistandart.org.  All other photo credits as represented by the specific brand.)

IN VINO VERITAS ~ MICHAEL MONDAVI FAMILY ESTATE WINES

(Michael, Isabel, Rob Jr. and Dina)

When it comes to wine, I’m not ashamed to admit that I don’t know much about its nuances, complexities and vintages.  I listen to what my taste buds and palate tell me.  I do prefer a White and Rosé to Red, a sweeter to drier, and wines that don’t scratch or irritate my throat, or attack my sinuses.  If I enjoy the taste, I’ll drink it, or at least try a few sips. 

To me, if a wine tastes good, regardless of whatever I’m eating, I’m there.  I’m not a wine to food snob, either.  I’ll drink Red with fish and poultry, or White with beef, lamb or veal, or a Rosé with anything on the plate; it’s all fine by me; and oh yes, chilled or with ice cubes whether it’s a Red, White or a Rosé, especially when it’s hot and humid. 

I admire and respect wine experts who aren’t snooty about their level of wine intelligence and who don’t talk down to me.  And, I’m in awe with the vintners and especially how they speak of their wines as their children, their pride and joy; I find that very touching and artistic.

I also admire someone who respects the earth and honors it when it yields a harvest of something that their hands helped to create and nurture, and which ends up giving joy to those who consume those fruits of the earth and their labor. 

But, please spare me the scientific explanation between the types of acids, tannins, or the degree of sloping vineyard as it relates to the sun’s rays, etc.  (I was never that great with science anyway, except maybe in college when I took courses in graduate level genetics, cartography or aerial photo interpretation; nothing formulaic, either.)  I’m not impressed with all those pretentious sounding terminologies and grown-up compound, multi-syllabic words when it comes to describing bunches of grapes; speak to me in plain speak; now that’s how you’ll win me over, if you were even trying to win me over in the first place.  Smell the bouquet…. what bouquet…most times, my sinuses are clogged up.  Taste the grape varietals...immediately I reminisce about Welches Grapejuice, Mogen David Wine or Boones Farm.  Apples and pears…but I thought wine was from grapes only.  But, I digress…

Earlier this year, I had the pleasure of attending a special Winemaker’s Dinner at Chicago’s Untitled Restaurant, which featured a variety of Michael Mondavi Family Estate Wines.  Throughout dinner, I also got a chance to chat with Michael Mondavi and his two children, Rob Jr. and Dina, the grape heirs apparent to this storied and remarkable wine dynasty; conversing with all three was informative, enjoyable and familial.  The Mondavis aren’t wine snobs; they're down to earth and not at all pretentious…just like the wines I tasted throughout the dinner. 

The featured Napa Valley wines included Isabel Mondavi Carneros (2011 Chardonnay); Emblem Oso Vineyard (2009 Cabernet Sauvignon); Emblem Napa Valley (2010 Cabernet Sauvignon); and, M by Michael Mondavi (2009 Cabernet Sauvignon).

The menu featured a first course winter salad (mixed greens, shaved green apple and toasted wheat berries); a second course entrée selection of Porcini Pasta, Bone-In Angus Tenderloin or Short Rib; and, a dessert course of artisanal cheeses and dried fruits.

  

I enjoyed the Isabel Mondavi Carneros with my salad.  The wine had just the right amount of balanced sweet and crispness to complement the salad’s tart apples and pungently dressed greens.  I found it to be an elegant wine with a very smooth taste; I also thought its delicate blush sparkled in my glass.  

   

I selected the Porcini Pasta for my entrée.  Initially, I had the Emblem Oso Vineyard and midway through the serving, had the Emblem Napa Valley.  Both complemented the earthy mushroom flavor and celery root béchamel sauce of the pasta dish, without taking over its delicate flavor profile.  I did find the Emblem Napa Valley slightly fruitier, compared to the slight bite of the Emblem Oso Vineyard.  Both of these wines were bold flavored, albeit biting, a typical reaction for me when it comes to Reds.  I did, however, enjoy their beautiful red gem-like color, especially when I held my glass to the light or swirled the wine in my glass.  

For the dessert selection, M by Michael Mondavi was served.  I was too wimpy to finish my serving and I felt more like a kid than a grown-up since I couldn’t handle the wine’s rich and robust flavor; this was for me, an intense and biting Red that was too sophisticated for my limited and immature palate, albeit enjoyable for the six or so sips I took of this masterfully crafted wine.  M by Michael Mondavi is the vintner’s return of his signature Napa Valley Cabernet Sauvignons that were legendary back in the 1960s and 1970s.  

Capping off the evening, various vintages of M by Michael Mondavi (2005, 2006, 2007, 2008) were served, which delighted all of the oenophiles; while I didn’t refuse modest tastings of each one, I did marvel at how these experts were able to discern the various notes and components for each vintage and their subtle nuances from one to the other.  As for me and after a few modest sippings of each vintage year, I went back to savoring some more Isabel Mondavi that was chilled from a few ice cubes.  It was a great night, indeed!

For more insight into Michael Mondavi and his wines, go to YouTube and use his name as the search criteria.  Of course, to discover more about all of these outstanding wines, visit http://www.michaelmondavifamilyestate.com/

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating…happy drinking.

By Terry Herman

Terry Herman continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle; she is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Photo credits as represented by the specific brand.)