When it comes to one of life’s great joys—eating!—I am not exactly immune to complication. If I were, how could I be so ravenous for the multiplicity of Indian spices soaking through a piece of chicken? For the pile-up of mouth-provoking ingredients on top of pork in a tortilla? For each and every ingredient in a Cantonese shrimp stir-fry in addition to the shrimp?
2011 Markus Molitor Wehlener Klosterberg Riesling Kabinett, Mosel, Germany ($17)
There comes a time when all you want is a light, floral, off-dry German Riesling to drink in the garden, of a summer afternoon. That time is now!
In the Italian gastronomic conquest of America, pizza has been the chief weapon. Is there any Italian dish that has infiltrated our lives as thoroughly as this one? Unfortunately, pizza has never been a great dish to make at home. One of the things that makes it so good at pizzerias is the high heat is the high heat of professional pizza ovens, hundreds of degrees beyond the capabilities of home ovens. Some years back, the two great chefs who run Al Forno in Providence, Rhode Island, invented a fabulous new pizza that was soon hailed as the best restaurant pizza in America: the grilled pizza.
Lots of wine geeks like me are frequently asked a challenging question: What’s your favorite wine? Or, as was interrogatively launched my way recently from the lips of an eager wine neophyte friend…what’s your favorite red wine?
Now, one has a natural inclination to deflect that question, as if the questioner doesn’t understand how large the wine world is, and how difficult it would be for the well-traveled geek to make a commitment like this.
2008 Biserno, Lodovico Antinori Tenuta di Biserno (Bibbona), IGT Toscana, Tuscany, Italy ($147)
This wine is an IGT (indicazione geografica tipica)…which, by the twisted Italian law, means there’s nothing typical at all about this wine! Just think “Super-Tuscan,” and you’re on the right track. But there’s no Sangiovese here: the main varieties are Merlot and Cabernet Franc, with a little Cabernet Sauvignon and Petit Verdot.
About David Rosengarten
Journalist, television personality, and cookbook author, David Rosengarten has covered great food products, restaurants, wines, gastronomic travel destinations, and related subjects for over 25 years...
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