restaurant seven

This is a piece I designed for the dining room of
Restaurant Seven in San Jose. In addition there are three other pieces in a hallway behind the bar. All the works on paper are made using dry pigment, and the imagery is taken from a large wall mural "Classic".







7 restaurant

Sapaio

Here is a new one. Bolgheri, famous for Sassicaia, Ornellaia, plump Vermentino, and a list of other prides of Tuscany born from a town that was completely destroyed in 1946, has produced another fine blend of Bordeaux varietals. Podere Sapaio Volpolo is the 'baby' of its big brother Sapaio. The term obviously used loosely as this mix of 70% Cabernet, 15% Merlot and 15% Petit Verdot is smooth, layered and plush with dense fruit and chocolate, pepper and clove. Wine maker Carlo Ferrini has done it again.


www.sapaio.it

Bugia

Isola del Giglio is an island off the coast of Tuscany in the Province of Grosetto. Inhabited since the Iron Age most likely by an Etruscan military stronghold. More recently it served as childhood playground for wine maker and artist Bibi Graetz. After falling in love with the quality of the Ansonica grapes grown on the rocky slopes, he convinced his team that a great wine could be made. ‘Bugia’ (lie) is named after the main grower who is well known for his ability to tell a tall tail...

Bibi Graetz - ‘Bugia’ Ansonica 2005

Intsensly aromatic and rich displaying notes of honey, vanilla, honeydew with a slight herbal accent, fruity and balanced with a touch of oak. Think Puligny-Montrachet.

Torre Fornello

I had the pleasure of meeting Enrico Sgorbati, wine maker and co-owner of Torre Fornello, over a leisurely lunch yesterday in Palo Alto, California. Here from Emilia-Romagna (actually more Emilia than Romagna) Enrico was visiting on a promotional tour showing off some his diverse and well crafted portfolio of wines exhibiting both modern touches and varietal integrity.
A young venture, (the first labels came out in 1998) from a property with a history dating back to 1028, Enrico has a bold vision for the future of this historic estate. Also of note, Enrico's avid support of contemporary art.

www.torrefornello.it

more Puerto Vallarta

Passing up the Banderas Bay for the beaches south of Puerto Vallarta must be tempting, but could also be a great mistake when you risk missing out on one of Mexico's great dining scenes. With high concept, multi-faceted establishments like Cafe des Artistes, Tzai, Azul 96 and Desantos one could overlook a more modest house such as El Arrayan, but at closer inspection one will find a restaurant with a much bigger heart and soul providing a more personal experience, with food that is produced with knowledge and integrity.

http://www.elarrayan.com.mx/

fiorduva

I was introduced to this wine about a year ago at a fall tasting in
San Francisco, and I immediately fell for it. Its richness was a familiar characteristic, living in Northern California will overwhelm with such lush fruit, but what holds this wine together is its underlying acidity. Produced on the steep slopes above the Amalfi coast in Campania, Marisa Cuomo and her husband Andrea Ferraioli have brought together two near extinct grapes Fenile and Ginestra to produce a true 'meditation' wine. Rich, elegant, complex and lingering...

Maria Cuomo
Fiorduva
50% Fenile 50% Ginestra

chile en nogada

Just returned from a trip to La Cruz de Huanacaxtle, an up and coming fishing village about 25 minutes North of Puerto Vallarta. This is Villa Bella, a beautiful 5 room inn overlooking the Banderas Bay. Owned by Elsa Alba and run by a small, easy going staff, this will be a place to watch out for...It will not be long before this charming inn joins the posh ranks of the Boutique Hotels.

http://www.villabella-lacruz.com


In town, Elsa also owns an Italian restaurant, Frascati, where we were lucky enough to try a her version of Chile en Nogada. Yes, hardly an Italian delicacy, this somewhat decadent dish comprised of a roasted Poblano pepper stuffed with a complex forcemeat of beef, dried fruits and nuts, and sauced with a blend of walnuts cream and pomegranate, is a seasonal treat and we got lucky...
















http://www.frascativallarta.com

Bibi Graetz

I had the pleasure of meeting Bibi Graetz and youthful crew at a birthday party for a friend of mine in a Sonoma country house. We spoke of art more than wine as it is Bibi’s first passion and is the focal point of his wine labels. This artistic passion, clearly is what convinced him that he could make wine. Testamatta (crazy head) is a wine made from native Tuscan grapes (70% Sangiovese Grosso, 15% Colorino, 12% Canaiolo, 3% Malvasia Nera). I couldn’t tell exactly how many bottles of this we consumed that evening, but it only got better as the hour grew later. Supple, full-bodied, plump, with dark cherry, blackberry, licorice and tobacco. Solid and refined.


As a side note, if you can find the alternate label for Bibi’s younger version of this wine ‘Grilli di Testamatta’, bottled as ‘Soffocone di Vincigliata IGT’ in 2004, buy it and ask Bibi about later…

Bibi Graetz www.bibigraetz.com