now for something completely different...

While it has been documented that Italy has upwards of 800 distinct grape varietals, only about 360 have been catalogued and ‘authorized’ for planting and wine production. Regardless of the 500 or so that have been left out, this amounts to quite a bit of variety. While the daunting task of memorization and flavor profiling could ultimately prove intoxicating, it should be noted that the best of Italy’s wines are produced from around 60 varietals. I have selected a few of the more underrepresented, or maybe just unknown varietals to highlight...

Primosic ~ Vitovska, Friuli ‘06 Heralding from the area around the Provence of Trieste, Vitovska (a name of Slovenian origin) yields a fine, delicate, fresh white wine with a nose of pears and sage. It is lighter bodied with good acidity and mild alcohol.

Favaro ~ Erbaluce, Piemonte ’06 One of the oldest grapes in Italy, Erbaluce in lesser hands can produce acidic fairly uninteresting white wine, but this one was a welcome change from the first taste. Fairly plush, with floral notes accented with grapefruit and citrus. Good minerality and balanced acidity.

Falesco ~ ‘Ferentano’ Roscetto, Lazio ‘05 I fell for this white immediately. Roscetto is a ’rescued from extinction’ grape that in the hands of the Cotarella brothers produces a wine with a rich array of tropical fruit aromas ranging from banana to pineapple, with hints of fresh herbs and vanilla. This wine is lush and full-bodied, with an intriguing and lingering finish.

Ciao Tee Shirt

The 'Ciao' tee is finally ready and will be available in 3 versions beginning in July... www.morgansladestudio.com

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/