Gourmet

The Spring Fling---made with fresh rhubarb simple syrup, rum, and rosemary (Still thirsty? See Liqurious)

“Have you ever been to ‘osteria senza oste’ in Valdobbiadene?” my friend Paolo asked me by email last month. I didn’t have any idea what he was talking about. Not a clue. And I proceeded to forget about it, like we do for so many things that pass by our way. But when I arrived in the Valdobbiadene area (The land of Prosecco) Paulo planned an afternoon. “I am taking you to see people and places the tourists don’t know about.”Paolo is young, happy, a former winemaker and now working half in Italy and half in the United States representing several wineries. One of them, dei Zago, we met the young winemaker Christian Zanatta at Vinitaly last year. I promised the next time I was in the Valdobbiadene area that I’d be glad to stop by.Under threatening skies, after several days of heavy rain, we first went to Cá dei Zago. The young winemaker has been fortunate in that his vision of Prosecco and Valdobbiadene corresponds more to how his grandfather saw the land. When I mentioned his name to an enologist at the Conegliano school of enology, he looked at me, startled but pleased, “Ah yes, Christian,” inferring with his words and body language that the young man has tapped into the source of greatness in this area.Later in the day, after many bottles of the Cá dei Zago Prosecco col fondo, Paulo took me to the osteria senza oste. On a hill in the Cartizze area, a little shack if filled with provisions; Prosecco, local cheese, bread, salumi and a guitar with five strings. In better weather there might have been more people there. This evening we had it all to ourselves.Osteria senza oste is an osteria on the honor system. There is no one to take your money and you pay what you want. It works in this galaxy, a throwback to the hippie days of free love, but substituted with free Prosecco. The view is stunning, but the energy is inside this little hut. The Veneto is so much more than Venice and Verona.Once we finished one more bottle of Prosecco Paulo wanted to show me another osteria. “Have you heard of Gallina?” he asked. I’d probably driven past it a time or two, but there was nothing in the memory that recalled the place.There is no sign. We step inside and a man, Luigi Gallina, greats us in a loud, happy voice. He seemed to have been partaking in merriment for some time. In fact, there was a party that was taking the large room for the night. “Do you have any fresh asparagus?” Paolo asks. Luigi booms back, “No!” and walks into the kitchen. Upon returning he brings us three short glasses and pours us some of his Prosecco, rustic and refreshing. Luigi is ruddy faced, short and has the clearest blood-shot eyes I have ever seen. Many of the winemaker’s kids grew up at the tables in this place, their parent’s friends with the Gallina family. Paolo and his partner Francesco tell me stories of the place as Luigi, now in whirling dervish mode, runs from room to room. This is really a scene, something one would see in Italy 40 years ago, but could only hope to see in present time. Luigi is sending platters of asparagus wrapped around a delicate pastry to the party in the next room. “He approaches us, “Take, take, they won’t know. Go, take.” So we slide one or two off the large platter. Simple food, but food that has been bathed with the spirit of many generations of trial and success. No errors here. Another shot of Prosecco spills in our glasses, the noise level rises. We are now part of the party. And that is how an osteria has been for hundreds of years in Italy. This one, the oldest in the area, started in the 19th century. Forget everything you think you know about Italian food. Forget Michelin. Breathe in all of this, I say to myself, this is the essence of Italy I try and tell people back home about. Those who have an open heart and a willing spirit. Luigi is living patrimony in the land of Prosecco, a priceless gift to the world. I have stumbled into an alternate universe, one in which people are wise when they are young, happy when they a

Dewar's gets into the whisky and honey space. DrinkSpirits has a review. (Still thirsty? See Liqurious)

The French Cosmo (Still thirsty? See Liqurious)

Grapefruit Moon beer cocktail, made with stout, bourbon, grapefruit, and maple syrup ~ from Fake Food Free (Still thirsty? See Liqurious)

GImlet: Gin, lime juice and simple syrup make for the perfect refresher this summer season (Still thirsty? See Liqurious)

Ridiculous I haven't got a reply yet but I'll report when/if I do Thanks for pushing Eugene Eugene Mlynczyk Constellation Brands 416 206 3276 cell eugene.mlynczyk@cbrands.com "Whatever you do, pour yourself into it." Robert Mondavi From: Dean Tudor, Wine Writer Sent: Friday, May 17, 2013 7:06:44 PM To: blog1 Subject: Your letter regarding the wine column Not resonate? Really? ----- Original Message ----- From: Margot Wright Sent: Friday, May 17, 2013 4:30 PM Subject: Your letter regarding the wine column Good afternoon Mr. Tudor Thank you for your inquiry relating to the cancellation of Konrad Ejbich's wine column. We at Ontario Today are committed to delivering a top quality news and call-in radio program to our listeners every weekday. We are constantly reviewing how the different segments within our show perform in terms of listener response and audience tuning. Over time, we've found that Mr. Ejbich's wine column does not resonate with our audience as well as other features in the program and as a result, we will no longer be including it as a regular feature. We regret that our decision may cause concern with some members of our audience but hope that you will keep listening despite this change. Thank you for your interest. Best regards, Margot Wright Margot Wright Producer, Ontario Today CBC Radio One

Not resonate? Really? ----- Original Message ----- From: Margot Wright Sent: Friday, May 17, 2013 4:30 PM Subject: Your letter regarding the wine column Good afternoon Mr. Tudor Thank you for your inquiry relating to the cancellation of Konrad Ejbich's wine column. We at Ontario Today are committed to delivering a top quality news and call-in radio program to our listeners every weekday. We are constantly reviewing how the different segments within our show perform in terms of listener response and audience tuning. Over time, we've found that Mr. Ejbich's wine column does not resonate with our audience as well as other features in the program and as a result, we will no longer be including it as a regular feature. We regret that our decision may cause concern with some members of our audience but hope that you will keep listening despite this change. Thank you for your interest. Best regards,Margot Wright Margot Wright Producer, Ontario Today CBC Radio One

Tamarind Dark and Stormy (Still thirsty? See Liqurious)

The Date and Time: Monday, April 29, 2013 1:30 PM to 5 PM The Event: 30.50 Imports Portfolio Tasting The Venue: Barberian's Steakhouse The Target Audience: wine trade, private clients The Availability/Catalogue: wines are mainly in stock, but a few were private orders. The Quote/Background: Many of the wines are sustainable or certified organic. The Wines: I did not taste every wine. Prices listed are LICENSEE. **** BEST -- Four Stars (91+ in Quality/Price Rating terms): -Bod Tradicion Amontillado Jerez 30 years old, $89.95 -Bod Tradicion Oloroso Jerez 30 years old, $89.95 -Bod Tradicion Palo Cortado Jerez 30 years old, $115 -Bod Tradicion Pedro Ximenez Jerez 20 years old, $105 -Cantina di Venosa Aglianico del Vulture Vignali 2008 DOC, $16.95 -Il Paradiso di Frassina Brunello di Montalcino 2008, $59.95 -Musella Valpolicella Superiore Ripasso 2009, $25.95 -Champagne Chapuy Carte Verte Brut Grand Cru Blanc de Blancs NV, $49.95; $24.95 split. -Roots Run Deep Winery Pinot Noir Educated Guess 2009, $29.95 -Mt. Rosa Estate Winery Pinot Gris 2009 Central Otago, $25.95 ***1/2 BETTER -- Three and a Half Stars (88 ? 90 in Quality/Price Rating terms): -Sidonio de Sousa Bairrada Tinto 2005, $15.95 -Porta da Teira Ninfa Espumante Pinot Noir Ribatejo MT, $29.95 -Porta da Teira Ninfa Touriga Nacional-Syrah 2010 Ribatejo, $17.95 -Porta da Teira Moscatel de Setubal, $15.95 for 500 mL. -Bod Medrano Irazu Crianza 2009 Rioja, $13.25 -Bod Briego Reserva 2004 R. del Duero, $27.50 -Celler Cesca Vicent Red 2010 Priorat, $20.95 -Peter Zemmer Pinot Bianco DOC 2011, $16.95 -Cantina di Venosa Dry Muscat Terre di Orazio IGT 2011, $14.50 -Castello di Verduno Barbaresco DOCG Faset 2007, $49.95 -Castello di Verduno Barolo DOCG Massara 2005, $64.95 -Tenuta Alessandro Garetto Fava 2007 DOCG Super Nizza Piedmont, $34.95 -Fattoria Casabianca Tuscany 2012 Vermentino Coppaia, $12.95 -Fattoria Casabianca Tuscany 2010 Chianti Colli Senesi, $15.95 -Fattoria Casabianca Tuscany 2009 Chianti Colli Senesi Riserva, $19.95 -Fattoria Casabianca Tuscany 2007 Chianti Colli Senesi Riserva Belsedere, $34.95 -Fattoria Casabianca Tuscany 2010 Canaiolo Loccaretto, $25.95 -Castello La Leccia Chianti Classico Riserva Bruciagna 2008, $34.95 -Il Paradiso di Frassina Gea Sant'Antimo Rosso DOC 2009, $34.95 -Musella Amarone Riserva 2007, $59.95 -Dom Michel Mallard & Fils Aloxe-Corton 1er Cru Les Valozieres 2009, $74.95 -Chateau Barrejat Cuvee des Vieux Ceps 2010 Madiran, $24.95 -Mt. Rosa Estate Winery Sauvignon Blanc 2010 Central Otago, $19.99 *** GOOD -- Three Stars (85 ? 87 in Quality/Price Rating terms): -Sidonio de Sousa Bairrada Tinto Reserva 2008, $19.95 -Adega de Mesao Frio Claustru's Tinto 2010 Douro, $11.95 -Bod Amador Garcia Penagudi Blanco 2011 Rioja, $13.95 -Bod Medrano Irazu Tempranillo Joven 2011 Rioja, $13.25 -Peter Zemmer Pinot Grigio La Lot IGT 2011, $13.95 -Peter Zemmer Muller Thurgau DOC 2011, $18.95 -Peter Zemmer Pinot Nero DOC 2010, $17.95 -Peter Zemmer Lagrein DOC 2010, $18.95 -Fattoria Casabianca Tuscany 2011 Coppaia Chianti Colli Senesi, $12.95 -Castello La Leccia Chianti Classico 2009 $24.95 -Il Paradiso di Frassina Rosso Organic IGT 2011, $20.95 -Dom Michel Mallard & Fils Ladoix Le Clos Royer 2009, $49.95 -Chateau Barrejat Seduction 2010 Madiran, $19.95 -Mt. Rosa Estate Winery Pinot Noir 2009 Central Otago, $29.95 The Food: an awesome display of charcuterie, cheeses, breads, smoked salmon and roasted red peppers, plus beef on a baguette. The Downside: I was rushed as there was a mammoth Portuguese tasting immediately afterwards at the AGO. The Upside: a chance to speak with two visiting winemakers. The Contact Person: Nelson Abreu info@3050imports.comThe Event's Marketing Effectiveness and Execution (numerical grade)