In the heart of Hollywood, there is a restaurant which has remained a constant for more than 100 years. Musso and Frank Grill hit the century mark in September 2019, while collecting an "Award of Excellence for a Hollywood Restaurant" from the Hollywood Chamber of Commerce.
Musso and Frank has been a favorite watering hole for thousands of Hollywood stars, writers, directors, and studio executives, starting with the one and only Charlie Chaplin. On a smaller celebrity scale, they also see my wife and I from time to time.
The celebration continues in 2020 with the unveiling of a new signature red wine now being served to diners, the 2018 Peake Ranch Syrah. The new vintage was blended by Musso and Frank General Manager and Wine Director Andrea Scuto.
The restaurant reports that Musso's 2018 Peake Ranch vintage was marked by the Santa Ynez Valley's "cool temperatures in the late summer and early fall, which provided ideal weather to allow the fruit to have great concentration, with healthy acidity and a good depth of flavor." The wine was vinified by star winemaker Kevin Law out of Challen Vineyard in Santa Maria.
The Peake Ranch Syrah has a powerful, if mostly fruity nose accented by cardamom and baking spices. The palate is rich and robust and the tannins are more than able to handle one of Musso and Frank's famous steaks.
The new 2018 Musso and Frank Peake Ranch Syrah is available only at the restaurant, by the bottle ($70) or by the glass ($15) - as long as limited supplies last. It's perfectly okay to have a glass of it in addition to their world-famous martinis.
Their martinis are possibly even more famous than their steaks. I had one that was made with St. George Dry Rye Reposado Gin. It's an interesting and offbeat gin, made with a base spirit of unaged rye, then rested in oak barrels which had previously held Grenache, Syrah, and Tannat wines. The lightly tinted gin comes off a little spicy, with a hint of peaches and a whiff of wine. It would probably be more suitable for an Old Fashioned or a Manhattan, according to head distiller Dave Smith. St. George started small - as in "one guy" - in the California Bay Area in 1982. Founder Jörg Rupf was that "one guy" and has since retired. Master distiller Lance Winters now oversees St. George and its production.
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Showing posts with label restaurant. Show all posts
Showing posts with label restaurant. Show all posts
Monday, February 24, 2020
Wednesday, January 15, 2020
New Signature Wine At Musso And Frank Grill
In the heart of Hollywood, there is a restaurant which has remained a constant for more than 100 years. Musso and Frank Grill hit the century mark in September 2019, while collecting an "Award of Excellence for a Hollywood Restaurant" from the Hollywood Chamber of Commerce.
The celebration continues in 2020 with the unveiling of a new signature red wine now being served to diners, the 2018 Peake Ranch Syrah. The new vintage was blended by Musso and Frank General Manager and Wine Director Andrea Scuto.
The press release states that the wine overflows with "the very same blend of warmth, sophistication, tradition, variety, and delectable flavour that have made Musso & Frank Grill such an iconic Hollywood destination for the past 100 years."
The restaurant reports that Musso's 2018 Peake Ranch vintage was marked by the Santa Ynez Valley's "cool temperatures in the late summer and early fall, which provided ideal weather to allow the fruit to have great concentration, with healthy acidity and a good depth of flavor." The wine was vinified by star winemaker Kevin Law out of Challen Vineyard in Santa Maria.
I have yet to try it, but Mr. Scuto describes the new wine as deep red with purple reflections, shiny in the glass, with a powerful nose showing a burst of black fruit and purple flowers accented by cardamom and baking spices imparted by the French oak barrels used to elevate the wine. Scuto says, "The attack on the mouth of our new Peake Ranch Syrah is supple, and confirms the deep core of black fruit, releasing on the mid-palate floral notes and the precious spice accents perceived at the nose. Tannins are sweet and smooth, working together with the natural acidity of the Syrah, to give great structure to the wine in order to pair it with our famous steaks."
The new 2018 Musso & Frank Syrah Peake Ranch is available only at the restaurant, by the bottle ($70) or by the glass ($15) - as long as limited supplies last. It's perfectly okay to have a glass of it in addition to their world-famous martinis.
Musso and Frank will expand their commitment to fine wine with a new, temperature-controlled wine display, to be featured within one of three new private rooms currently under construction next to Musso's and slated to open to the public April 2020. The new private rooms will be the first additions to the restaurant since 1955.
A bit of history: Founded in 1919 by Joseph Musso and Frank Toulet, the Musso & Frank Grill was sold in 1927 to a duo of Italian immigrants named Joseph Carissimi and John Mosso (a coincidentally similar name). Today, Musso's is owned and operated by the families of Mr. Mosso's three granddaughters: John and Cathy Echeverria, their son Mark Echeverria and his wife Tina, Steve and Anne Jones, and Richard and Kristen Kohlmeyer. There's also a new coffee table book entitled "The Musso & Frank Grill," chronicling the landmark venue's history. The book is now available here or on site at Musso & Frank.
The restaurant has been a favorite watering hole for thousands of Hollywood stars, writers, directors, and studio executives, starting with the one and only Charlie Chaplin. On a less stellar scale, they also see my wife and I from time to time.
Follow Randy Fuller on Twitter
The celebration continues in 2020 with the unveiling of a new signature red wine now being served to diners, the 2018 Peake Ranch Syrah. The new vintage was blended by Musso and Frank General Manager and Wine Director Andrea Scuto.
The press release states that the wine overflows with "the very same blend of warmth, sophistication, tradition, variety, and delectable flavour that have made Musso & Frank Grill such an iconic Hollywood destination for the past 100 years."
The restaurant reports that Musso's 2018 Peake Ranch vintage was marked by the Santa Ynez Valley's "cool temperatures in the late summer and early fall, which provided ideal weather to allow the fruit to have great concentration, with healthy acidity and a good depth of flavor." The wine was vinified by star winemaker Kevin Law out of Challen Vineyard in Santa Maria.
I have yet to try it, but Mr. Scuto describes the new wine as deep red with purple reflections, shiny in the glass, with a powerful nose showing a burst of black fruit and purple flowers accented by cardamom and baking spices imparted by the French oak barrels used to elevate the wine. Scuto says, "The attack on the mouth of our new Peake Ranch Syrah is supple, and confirms the deep core of black fruit, releasing on the mid-palate floral notes and the precious spice accents perceived at the nose. Tannins are sweet and smooth, working together with the natural acidity of the Syrah, to give great structure to the wine in order to pair it with our famous steaks."
The new 2018 Musso & Frank Syrah Peake Ranch is available only at the restaurant, by the bottle ($70) or by the glass ($15) - as long as limited supplies last. It's perfectly okay to have a glass of it in addition to their world-famous martinis.
Musso and Frank will expand their commitment to fine wine with a new, temperature-controlled wine display, to be featured within one of three new private rooms currently under construction next to Musso's and slated to open to the public April 2020. The new private rooms will be the first additions to the restaurant since 1955.
A bit of history: Founded in 1919 by Joseph Musso and Frank Toulet, the Musso & Frank Grill was sold in 1927 to a duo of Italian immigrants named Joseph Carissimi and John Mosso (a coincidentally similar name). Today, Musso's is owned and operated by the families of Mr. Mosso's three granddaughters: John and Cathy Echeverria, their son Mark Echeverria and his wife Tina, Steve and Anne Jones, and Richard and Kristen Kohlmeyer. There's also a new coffee table book entitled "The Musso & Frank Grill," chronicling the landmark venue's history. The book is now available here or on site at Musso & Frank.
The restaurant has been a favorite watering hole for thousands of Hollywood stars, writers, directors, and studio executives, starting with the one and only Charlie Chaplin. On a less stellar scale, they also see my wife and I from time to time.
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Friday, October 11, 2019
Fogo de Chão Fall Menu
The Texas-based Brazilian steakhouse Fogo de Chão is now serving new menu items for the fall season. Fogo has introduced a New York strip steak for autumn, as well as one of their wine partner's bottlings which is now available in all Fogo locations. I was invited to sample the offerings with the manager of the Beverly Hills Fogo de Chão, Sevenir Girardi.
The meats are all carved tableside at Fogo de Chão. The New York strip is cooked perfectly and drips with flavor, while the top sirloin is tender and delish. The beef ribs are tender and moist and my favorite, the spicy Linguiça Sausage, is perfect for a sausage lover. The specialty of the house is Brazilian center cut beef picanha
Fogo's CEO Barry McGowan says "Brazilian cuisine focuses on harvesting and serving fruits and vegetables when they are in season and have reached peak flavor." That approach shows on the salad bar, or Market Table. Fogo's butternut squash soup is perfect for fall, full of flavor and creamy rich. The sweet potato with miso is charred to delight, and the roasted cauliflower is as autumnal as it gets. Don’t miss the Bosc pear slices with bacon, onion and feta cheese. Lift the lid on the big pot for the feijoada, a black bean stew with generous hunks of meat in it.
To drink, the 2013 Seven Falls Cellars Merlot, from Washington’s Wahluke Slope is $13 by the glass. It has a beautiful fruit and floral nose with a lush palate of black cherry, plum and earth. Fogo's wine partner, VIK, has their La Piu Belle available everywhere now. It's a blend of Carmenere, Cabernet Sauvignon and Cabernet Franc from Chile's Cachapoal Valley. At $17 by the glass, you get black fruit, leather and lavender aromas, with savory flavors highlighted by earthy plums and great tannins.
The Fogo de Chão 2017 Gran Reserva is a product of Mendoza, Argentina. It shows spicy fruit on the nose and a deep, dark palate which is on the savory side.
For a fall cocktail, try the Brazilian gentleman. This sweet and delicious drink sports passion fruit puree, Knob Creek rye bourbon, Ramos Pinto ten-year tawny Port, lemon and honey. You can open your meal with it, but I enjoyed mine as dessert.
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The meats are all carved tableside at Fogo de Chão. The New York strip is cooked perfectly and drips with flavor, while the top sirloin is tender and delish. The beef ribs are tender and moist and my favorite, the spicy Linguiça Sausage, is perfect for a sausage lover. The specialty of the house is Brazilian center cut beef picanha
Fogo's CEO Barry McGowan says "Brazilian cuisine focuses on harvesting and serving fruits and vegetables when they are in season and have reached peak flavor." That approach shows on the salad bar, or Market Table. Fogo's butternut squash soup is perfect for fall, full of flavor and creamy rich. The sweet potato with miso is charred to delight, and the roasted cauliflower is as autumnal as it gets. Don’t miss the Bosc pear slices with bacon, onion and feta cheese. Lift the lid on the big pot for the feijoada, a black bean stew with generous hunks of meat in it.
To drink, the 2013 Seven Falls Cellars Merlot, from Washington’s Wahluke Slope is $13 by the glass. It has a beautiful fruit and floral nose with a lush palate of black cherry, plum and earth. Fogo's wine partner, VIK, has their La Piu Belle available everywhere now. It's a blend of Carmenere, Cabernet Sauvignon and Cabernet Franc from Chile's Cachapoal Valley. At $17 by the glass, you get black fruit, leather and lavender aromas, with savory flavors highlighted by earthy plums and great tannins.
The Fogo de Chão 2017 Gran Reserva is a product of Mendoza, Argentina. It shows spicy fruit on the nose and a deep, dark palate which is on the savory side.
For a fall cocktail, try the Brazilian gentleman. This sweet and delicious drink sports passion fruit puree, Knob Creek rye bourbon, Ramos Pinto ten-year tawny Port, lemon and honey. You can open your meal with it, but I enjoyed mine as dessert.
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Monday, April 1, 2019
Fogo De Chão Unveils Spring Menu Meats, Drinks, Wine
The fantastic, Dallas-based Brazilian steakhouse Fogo de Chão is now serving new menu items for the spring season. If you've never been to a Fogo location, it's been described as a "meat parade," in which servers keep those choices coming until you throw out the stop sign.
Fogo has introduced seven new seasonal dishes, a new cocktail and a new red wine. The new meats include Pork Picanha - butchered and prepared with the same simple style as traditional Picanha, then carved tableside - and a new spicy Linguiça Sausage - pork with red pepper, garlic and fresh onion. I was invited to sample the menu recently at the Beverly Hills location, with manager Sevenir Girardi guiding me along. Girardi told me the BH store was the fifth in the nationwide chain when it opened 14 years ago.
The new pork meats are excellent, especially the Linguiça, which was an overwhelming favorite for a sausage-lover like me. The sirloin was done to perfection, as was the Frango - chicken marinated in beer and brandy and wrapped in bacon.
Fogo's CEO Barry McGowan says "Brazilian cuisine focuses on harvesting and serving fruits and vegetables when they are in season and have reached peak flavor," and the revamp also shows up on the salad bar, or Market Table. I'm not a particularly big fan of carrot ginger soup, but I'll have the Fogo version anytime. It's vegetarian, gluten-free and delicious, with a bit of a spicy kick to the coconut milk. The Brazilian kale and orange salad is also fresh, as is the roasted cauliflower salad. The Bosc pear slices pair nicely with bleu cheese.
Dessert also got a new dish, one that Girardi says came straight from Brazil. The Crème de Coconut combines freshly-shredded coconut with condensed milk and cream, baked in the oven and served warm with ice cream and a little lime zest. I had this instead of my typical Key lime pie, and was glad I did.
There's a new cocktail at Fogo de Chao for spring, the Blood Orange Manhattan. The bartender mixes Buffalo Trace Bourbon with a splash of Carpano Antica, a dash of blood orange and angostura bitters. It is served over rocks, and the loads of citrus and its easy-drinking nature make it a great seasonal choice that should be a fave right through summer.
Fogo also unveiled Eulila, a Chilean red wine blend from the Cachapoal Valley (Carmenere, Cabernet Sauvignon and Syrah) specially created exclusively for Fogo by the award-winning winemakers at Viña Vik that pays tribute to Eulila "Selma" Oliveira, Chief Culture Officer of Fogo de Chão. It's a great pairing with Fogo faves like the dry-aged steak offerings: Bone-In Cowboy Ribeye, 24-ounce New York Strip, 32-ounce Tomahawk Ribeye.
Born and raised in Brazil, Oliveira moved to the United States in 1985, determined to achieve the American dream. Following a chance encounter with the founders of Fogo de Chão while in Dallas, she joined Fogo as the brand's first female manager and, eventually, executive. She's considered today to be the heart and soul of the organization, affectionately known as the Fogo matriarch.
Created by Viña Vik for the Fogo de Chao restaurant chain, this wine blends 48% Carmenere grapes, 30% Cabernet Sauvignon and 22% Syrah into a food-friendly delight. The wine smells of earth and dark fruit and has a savory edge to the fruitiness on the palate, with excellent acidity and tannic structure. It hits 14% abv on the alcohol scale, a little lighter than wines of this type usually are, and it sells for $76 bottle in the restaurant.
Fogo de Chao is not a seasonal choice for me - I’ll go anytime, no arm-twisting required - but their springtime focus adds a few new reasons to stop by.
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Fogo has introduced seven new seasonal dishes, a new cocktail and a new red wine. The new meats include Pork Picanha - butchered and prepared with the same simple style as traditional Picanha, then carved tableside - and a new spicy Linguiça Sausage - pork with red pepper, garlic and fresh onion. I was invited to sample the menu recently at the Beverly Hills location, with manager Sevenir Girardi guiding me along. Girardi told me the BH store was the fifth in the nationwide chain when it opened 14 years ago.
The new pork meats are excellent, especially the Linguiça, which was an overwhelming favorite for a sausage-lover like me. The sirloin was done to perfection, as was the Frango - chicken marinated in beer and brandy and wrapped in bacon.
Fogo's CEO Barry McGowan says "Brazilian cuisine focuses on harvesting and serving fruits and vegetables when they are in season and have reached peak flavor," and the revamp also shows up on the salad bar, or Market Table. I'm not a particularly big fan of carrot ginger soup, but I'll have the Fogo version anytime. It's vegetarian, gluten-free and delicious, with a bit of a spicy kick to the coconut milk. The Brazilian kale and orange salad is also fresh, as is the roasted cauliflower salad. The Bosc pear slices pair nicely with bleu cheese.
Dessert also got a new dish, one that Girardi says came straight from Brazil. The Crème de Coconut combines freshly-shredded coconut with condensed milk and cream, baked in the oven and served warm with ice cream and a little lime zest. I had this instead of my typical Key lime pie, and was glad I did.
There's a new cocktail at Fogo de Chao for spring, the Blood Orange Manhattan. The bartender mixes Buffalo Trace Bourbon with a splash of Carpano Antica, a dash of blood orange and angostura bitters. It is served over rocks, and the loads of citrus and its easy-drinking nature make it a great seasonal choice that should be a fave right through summer.
Fogo also unveiled Eulila, a Chilean red wine blend from the Cachapoal Valley (Carmenere, Cabernet Sauvignon and Syrah) specially created exclusively for Fogo by the award-winning winemakers at Viña Vik that pays tribute to Eulila "Selma" Oliveira, Chief Culture Officer of Fogo de Chão. It's a great pairing with Fogo faves like the dry-aged steak offerings: Bone-In Cowboy Ribeye, 24-ounce New York Strip, 32-ounce Tomahawk Ribeye.
Born and raised in Brazil, Oliveira moved to the United States in 1985, determined to achieve the American dream. Following a chance encounter with the founders of Fogo de Chão while in Dallas, she joined Fogo as the brand's first female manager and, eventually, executive. She's considered today to be the heart and soul of the organization, affectionately known as the Fogo matriarch.
Created by Viña Vik for the Fogo de Chao restaurant chain, this wine blends 48% Carmenere grapes, 30% Cabernet Sauvignon and 22% Syrah into a food-friendly delight. The wine smells of earth and dark fruit and has a savory edge to the fruitiness on the palate, with excellent acidity and tannic structure. It hits 14% abv on the alcohol scale, a little lighter than wines of this type usually are, and it sells for $76 bottle in the restaurant.
Fogo de Chao is not a seasonal choice for me - I’ll go anytime, no arm-twisting required - but their springtime focus adds a few new reasons to stop by.
Follow Randy Fuller on Twitter
Monday, January 7, 2019
Paso Robles Wine: DAOU Dinner
A partnership between Black Angus restaurants and DAOU Vineyards is being celebrated by both parties. A wine pairing dinner was held recently at the chain's Lakewood, CA restaurant. The wines were paired with special dishes prepared by executive Chef David Boloson, with personality and background provided by Georges Daou. The dinner showcased the new design of Black Angus, which is set to roll out in 2019, while pairing seasonal favorites with DAOU wines that are now on the restaurant's list.
Black Angus is going with a rodeo nouveau decor, with arty old-west touches - black-and-white photos of cow skulls, rope and saddles are framed in brown wood with silver spur flourishes. It's fancy without being intimidating.
The evening started with a white wine opener, DAOU's Chemin de Fleur, a blend of Viognier, Grenache Blanc and Roussanne. It is floral and savory at once, with great notes from all three grapes showing nicely amid an old-California dose of oak treatment.
The wine carried me nicely through one of those mingling sessions where I knew not a soul. As usual, I gravitated to a freelancer - this one a USA Today contributor - who could not stop name dropping. Spago, the Polo Club, the Four Seasons, ugh, she was "so over it all." She said Ryan Gosling wanted her to come to a party that night, and I have no idea why she ended up in Lakewood instead.
Georges Daou and his brother Daniel are from Lebanon, having come of age with bombs bursting outside the kitchen window. They would escape to their grandfather's farm and play among the olive trees. They later escaped to the rest of the world, traveling the globe for education and careers. Their stint in medical technology rewarded them richly and allowed them to retire while still in their thirties. Then, they happened upon Paso Robles while searching for a place to grow and make wine. The Daou brothers' 220 acres in the Adelaide AVA were more than Georges ever dreamed of having.
The Wines
DAOU Chardonnay 2017 - Oaky tropical fruit on the nose, buttery mango, pineapple and citrus flavors, with a great acidity. Paired wonderfully with the crab cake and lemon aioli.
DAOU Cabernet Sauvignon 2017 - Aged ten months in half French oak. Lovely aromas - perfumed, blue and blackberry with Paso earth. The palate offers dark fruit with an earthy overlay, fabulous acidity and very firm tannins. It paired perfectly with lamb in a blueberry cab reduction with roasted veggies.
DAOU Reserve Cabernet Sauvignon 2016 - Aged 20 months half new French oak, dry farmed in limestone-based soil. Earthy, minty dark fruit on the nose shades a hint of anise. Very earthy blackberry and cassis on the palate, with excellent acidity and firm tannins. It paired with the beef Wellington, black truffle demiglace, lobster mashed potatoes and grilled asparagus.
Pessimist Red Blend 2017 - A Rhône blend with zinfandel, it was served with panna cotta, blackberries in choc truffle sauce. It scored in that setting, with a floral perfume on the mocha-tinged nose and flavors of dark fruit, licorice and cassis.
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Black Angus is going with a rodeo nouveau decor, with arty old-west touches - black-and-white photos of cow skulls, rope and saddles are framed in brown wood with silver spur flourishes. It's fancy without being intimidating.
The evening started with a white wine opener, DAOU's Chemin de Fleur, a blend of Viognier, Grenache Blanc and Roussanne. It is floral and savory at once, with great notes from all three grapes showing nicely amid an old-California dose of oak treatment.
The wine carried me nicely through one of those mingling sessions where I knew not a soul. As usual, I gravitated to a freelancer - this one a USA Today contributor - who could not stop name dropping. Spago, the Polo Club, the Four Seasons, ugh, she was "so over it all." She said Ryan Gosling wanted her to come to a party that night, and I have no idea why she ended up in Lakewood instead.
Georges Daou and his brother Daniel are from Lebanon, having come of age with bombs bursting outside the kitchen window. They would escape to their grandfather's farm and play among the olive trees. They later escaped to the rest of the world, traveling the globe for education and careers. Their stint in medical technology rewarded them richly and allowed them to retire while still in their thirties. Then, they happened upon Paso Robles while searching for a place to grow and make wine. The Daou brothers' 220 acres in the Adelaide AVA were more than Georges ever dreamed of having.
DAOU Chardonnay 2017 - Oaky tropical fruit on the nose, buttery mango, pineapple and citrus flavors, with a great acidity. Paired wonderfully with the crab cake and lemon aioli.
DAOU Cabernet Sauvignon 2017 - Aged ten months in half French oak. Lovely aromas - perfumed, blue and blackberry with Paso earth. The palate offers dark fruit with an earthy overlay, fabulous acidity and very firm tannins. It paired perfectly with lamb in a blueberry cab reduction with roasted veggies.
DAOU Reserve Cabernet Sauvignon 2016 - Aged 20 months half new French oak, dry farmed in limestone-based soil. Earthy, minty dark fruit on the nose shades a hint of anise. Very earthy blackberry and cassis on the palate, with excellent acidity and firm tannins. It paired with the beef Wellington, black truffle demiglace, lobster mashed potatoes and grilled asparagus.
Pessimist Red Blend 2017 - A Rhône blend with zinfandel, it was served with panna cotta, blackberries in choc truffle sauce. It scored in that setting, with a floral perfume on the mocha-tinged nose and flavors of dark fruit, licorice and cassis.
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Wednesday, October 3, 2018
Chilean Wine Bows At Brazilian Steakhouse
Media wine dinners - at least the ones I've been to - are usually on the small and somewhat boring side. The VIK dinner at Fogo de Chao in Beverly Hills was a party, a shindig, a gathering of dozens of people large enough to take up an entire half of the restaurant. And, it's not like I personally know everyone in L.A. who taps out words on wine, but I didn't see a single soul there that I knew. It was like I walked into the biggest after-work party at the most popular bar in town.
VIK Winery - they pronounce it Veek - is a Chilean wine producer which is partnering with the Brazilian steakhouse chain to carry their line. Fogo already boasts that 60% of their wine list comes from South America, so this partnership will likely tip that number even higher.
VIK employs a holistic approach to wine, in which they say the whole is greater than the sum of its parts. That sounds like fuzzy math, but I suppose Aristotle thought up the concept more as a philosophical thing, maybe after a night of heavy wine consumption. The idea works, of course, because all that plays into making a bottle of wine - grapes, weather, soil, altitude, winery condition, etc - contribute to what the wine is. Wouldn't you rather have the wine than just the weather?
The CEO of VIK, Gaston Williams, was on hand to describe the wines and show off the beautiful images of the property in central Chile, north of the Rapel Valley. The winery has 11,000 acres among the vines and rainforests, and each one seems more gorgeous than the other. The winery says Norwegian entrepreneur Alexander Vik searched multiple countries for two years with a team of winemakers, climatologists, geologists and agronomists to find the perfect spot for his dream of a world-class winery estate. VIK was founded in 2006, and winemaker Cristián Vallejo brings together the different parts into the whole that is a great bottle of wine.
The three wines VIK produces all feature Bordeaux grapes - Cabernet Sauvignon, Carménère, Syrah, Merlot and Cabernet Franc - that are blended in a different mixture each vintage.
Williams called the three styles by human descriptors. He said La Piu Belle is the lady, Milla Cala is the man and VIK is the cowboy. La Piu Belle retails for $75 and is their mid-line offering. It has a beautiful nose of violet, cassis, nutmeg, allspice and vanilla. There's a light touch oak, but it's definitely there. The palate shows great dark berries, sweet cranberry and blueberry with firm tannins and a great finish tinted by cranberry. To help match up with the descriptor, there is a woman on the label.
Milla Cala - the man - offers a floral nose, too, but lighter and with a bit more oak. More berries here, with a slightly herbal backbeat on the finish that I found irresistible. The tannins aren’t as forceful, so this is the one if you just want a wine to sip. It has a retail sticker of $39.
VIK - the cowboy - shows more oak and fruit on the nose and turns in a big and bold mouthfeel. This is the steakhouse wine. Retail price $140.
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VIK Winery - they pronounce it Veek - is a Chilean wine producer which is partnering with the Brazilian steakhouse chain to carry their line. Fogo already boasts that 60% of their wine list comes from South America, so this partnership will likely tip that number even higher.
VIK employs a holistic approach to wine, in which they say the whole is greater than the sum of its parts. That sounds like fuzzy math, but I suppose Aristotle thought up the concept more as a philosophical thing, maybe after a night of heavy wine consumption. The idea works, of course, because all that plays into making a bottle of wine - grapes, weather, soil, altitude, winery condition, etc - contribute to what the wine is. Wouldn't you rather have the wine than just the weather?
The CEO of VIK, Gaston Williams, was on hand to describe the wines and show off the beautiful images of the property in central Chile, north of the Rapel Valley. The winery has 11,000 acres among the vines and rainforests, and each one seems more gorgeous than the other. The winery says Norwegian entrepreneur Alexander Vik searched multiple countries for two years with a team of winemakers, climatologists, geologists and agronomists to find the perfect spot for his dream of a world-class winery estate. VIK was founded in 2006, and winemaker Cristián Vallejo brings together the different parts into the whole that is a great bottle of wine.
The three wines VIK produces all feature Bordeaux grapes - Cabernet Sauvignon, Carménère, Syrah, Merlot and Cabernet Franc - that are blended in a different mixture each vintage.
Williams called the three styles by human descriptors. He said La Piu Belle is the lady, Milla Cala is the man and VIK is the cowboy. La Piu Belle retails for $75 and is their mid-line offering. It has a beautiful nose of violet, cassis, nutmeg, allspice and vanilla. There's a light touch oak, but it's definitely there. The palate shows great dark berries, sweet cranberry and blueberry with firm tannins and a great finish tinted by cranberry. To help match up with the descriptor, there is a woman on the label.
Milla Cala - the man - offers a floral nose, too, but lighter and with a bit more oak. More berries here, with a slightly herbal backbeat on the finish that I found irresistible. The tannins aren’t as forceful, so this is the one if you just want a wine to sip. It has a retail sticker of $39.
VIK - the cowboy - shows more oak and fruit on the nose and turns in a big and bold mouthfeel. This is the steakhouse wine. Retail price $140.
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Monday, May 21, 2018
Wine And Food: Jar
Suzanne Tracht and Preech Narkthong, of Jar |
Al Melendez is actually the manager there, but he spoke with the knowledge of a somm, and the passion of one. Al greeted my wife and I warmly after we had been seated and asked if he could help with the wine selection. As I sipped the negroni, I told him I was thinking about the Alsatian Riesling with the Dover sole. He seemed like he had something he wanted to say.
I asked what he would recommend, and he leapt into action. "Let me pour a few samples for you and you tell me which is best for the fish." He hooked me, just like that sole had been.
The Dover sole came with pickled ramp butter, and something about the Riesling tickled my fancy. Al was one somm type who wasn't pushing it. He poured samples of a Pouilly Fuissé, a Sancerre and the Lang & Reed Chenin Blanc from Napa Valley. For my taste, the Chardonnay was close, the Sauvignon Blanc was a little too Sauvignon Blanc and the Chenin Blanc was just right.
It paired wonderfully, with a pert sweetness that set off the ramp concoction just right, yet dry enough and fresh enough to fit the fish like a glove, if that's possible. Plus, It was rather big for a white, perfect with the light seafood. It was a hit with the crab deviled eggs as well. The wine lifted the meal beyond its already delicious status in a way the Chard or Sauv Blanc would not have. Thanks, Al.
Next time I'll try the Riesling.
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Friday, December 8, 2017
Tam O'Shanter's Dickens Dinner
The Tam O'Shanter bills itself as Los Angeles' oldest restaurant operated by the same family in the same location. It's a member of the Lawry's family of restaurants and a mainstay on Los Feliz Boulevard. If you have some Scottish ancestry, you may find your family tartan among the extensive collection that decorate the walls. I know a guy who likes the Welsh rarebit there, and my wife loves the Scotch whisky display case.
The Tam once again provided a holiday feast filled with special menus and Dickens-style entertainment. The legendary Dickens Dinner experience just wrapped up its 33rd year. The three-hour experience books only 60 people per performance, so you don't feel crowded while enjoying the live, interactive dinner theatre that features an acting troupe performing a consolidation of Dickens' "A Christmas Carol."
To go along with the show, the Tam's Executive Chef offered the following menu items:
The show is fantastic and the actors are very involved with the audience. The food service is even incorporated as part of the act. They've been putting on this show at the Tam O'Shanter for longer than I've been living in Los Angeles, and I couldn’t believe I had never experienced it. It will be a part of my future holiday plans each year.
Tam O'Shanter General Manager John Lindquist says the Dickens Dinner is like "travelling through time," and he’s right. It's a truly unique experience in a city that sometimes seems to be bursting at the seams with uniqueness. L.A. as a Victorian holiday wonderland? Please, suh, may I have anuthah?
By the way, Scotch lovers may want to look at Tam O'Shanter's unique "Scotch Passport," which gives "explorers" access to one of the most extensive Scotch collections in the U.S.
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The Tam once again provided a holiday feast filled with special menus and Dickens-style entertainment. The legendary Dickens Dinner experience just wrapped up its 33rd year. The three-hour experience books only 60 people per performance, so you don't feel crowded while enjoying the live, interactive dinner theatre that features an acting troupe performing a consolidation of Dickens' "A Christmas Carol."
To go along with the show, the Tam's Executive Chef offered the following menu items:
Starter
Holiday salad with mixed market greens, candied walnuts, blue cheese, cranberry vinaigrette.
Entrees
Roasted Prime Ribs of Beef 6oz. cut, mashed potatoes, creamed spinach, Yorkshire pudding, horseradish;
or
English-Style Goose mashed potatoes, traditional stuffing, sautéed vegetables, sage gravy;
or
Pan Roasted Scottish Salmon parsnip puree, fennel, kale, pearl onions, pomegranate seeds;
or
Vegetarian Entrée.
Dessert
Sticky Toffee Pudding
Seasonal Cocktails
Maple Old Fashion
Elijah Craig, Whistle Pig bourbon barrel maple syrup, black walnut bitters
Scotch Lodge
Highland Park, Cynar, cherry herring, orange bitters
Irish Goodbye
Irish whisky, amaro, Lillet blanc
Tam's Toddy
Applejack, chamomile liquor, demerra, bitters
Autumn Negroni
gin, Cynar, sweet vermouth
The show is fantastic and the actors are very involved with the audience. The food service is even incorporated as part of the act. They've been putting on this show at the Tam O'Shanter for longer than I've been living in Los Angeles, and I couldn’t believe I had never experienced it. It will be a part of my future holiday plans each year.
Tam O'Shanter General Manager John Lindquist says the Dickens Dinner is like "travelling through time," and he’s right. It's a truly unique experience in a city that sometimes seems to be bursting at the seams with uniqueness. L.A. as a Victorian holiday wonderland? Please, suh, may I have anuthah?
By the way, Scotch lovers may want to look at Tam O'Shanter's unique "Scotch Passport," which gives "explorers" access to one of the most extensive Scotch collections in the U.S.
Follow Randy Fuller on Twitter
Monday, November 13, 2017
Fogo De Chão Has The Meats
There's a fast food ad campaign which includes the tagline, "We have the meats." Sorry, drive-through, but you can't hold a toothpick to Brazilian steakhouse Fogo de Chão. They, indeed, have the meats.
I was invited to sample their fall menu at the Los Angeles location. The Fogo de Chão way is to keep bringing grilled, table-sliced meat to your table until you tell them to stop. One has to be careful with this style of service, because it’s easy to end up feeling like Earl, in "Diner." He ate the whole left side of the menu. Including the chicken dinner.
Cruz was our server, or one of many servers, and he promised we would leave feeling sated. General Manager Heather was more helpful than we could have hoped and customer service manager Moises was a true gentleman.
Fogo de Chão is a great place for groups. There were several large parties there on the Sunday when we went for lunch. I could tell that they were not strangers to the place, and that the entire group had been looking forward to the meal.
I opened the meal with a Brazilian Moscato/Malvasia/Gewurztraminer blend, the demi-sec Salton "Flowers." It’s an $11 glass, from the Serra Gaúcha region, in southern Brazil. The wine is very sweet and fruity, with a decent acidity. A spicy floral element comes from the Gewurztraminer, while the Malvasia offers up some citrus to the sweet moscato. It’s extremely tasty with mushrooms and salads. I ordered an Alamos Argentine Malbec when the meats became the focus, and it was predictable reliable. The wine list offers a wide choice, with plenty of South American options.
They have a beautiful, light potato salad at Fogo de Chão that doesn't take up too much of the appetite you want to reserve for the meat. Big chunks of potato and carrot are bathed in a wonderfully light dressing. The butternut squash soup is different. It's very nicely spiced and better than the usual I've had, possibly because of the coconut milk and cinnamon used in it. The mashed potatoes have a good consistency, and they're real, not fake. My wife says they are complemented by "just the right amount of butter - too much."
Here come the meats. A little girl near our table precociously asked my wife, "Do you know what I call this restaurant?" Without hesitation, she said, "The meat parade." And so it is.
The Linguiça sausage was excellent, smoked in sage and rosemary. The Cordeiro leg of lamb, grilled and earthy, was right where I live. The Beef Ancho, the prime part of the rib eye, is succulent and extremely flavorful. The bone-in Cowboy Ribeye is only available through January 1st, so don't wait. Bone-in meats, says Fogo de Chão, have a more decadent flavor because the bones help retain moisture during the slow cooking.
I didn't try the Picanha Burger, But I wish I had. It sounds so good: "Fresh picanha (sirloin cap) ground in-house sits atop a brioche bun with smoked provolone, bibb lettuce, tomato, onion and chimichurri aioli, served with crispy polenta fries."
Our meal was in the main dining room, but there’s an option for folks who want to eat or spend less. The Churrasco Meat Board happens in the more casual Bar Fogo setting, where you get one, two or three selections of fire-roasted meat, including beef or pork ribs, lamb chops and beer-braised chicken legs, served with their wonderful chimichurri sauce. But, when is chimichurri sauce not wonderful?
·
I was completely wowed by my dining experience and gave Fogo de Chão an A-. The flavor is uniformly fantastic, but I found some of the beef items a little tough. My wife gave the experience a solid B, as she is always more focused on beef than I am and more critical of its consistency. She agreed that the flavor couldn't be beat and she was in love with the sides.
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I was invited to sample their fall menu at the Los Angeles location. The Fogo de Chão way is to keep bringing grilled, table-sliced meat to your table until you tell them to stop. One has to be careful with this style of service, because it’s easy to end up feeling like Earl, in "Diner." He ate the whole left side of the menu. Including the chicken dinner.
Cruz was our server, or one of many servers, and he promised we would leave feeling sated. General Manager Heather was more helpful than we could have hoped and customer service manager Moises was a true gentleman.
Fogo de Chão is a great place for groups. There were several large parties there on the Sunday when we went for lunch. I could tell that they were not strangers to the place, and that the entire group had been looking forward to the meal.
I opened the meal with a Brazilian Moscato/Malvasia/Gewurztraminer blend, the demi-sec Salton "Flowers." It’s an $11 glass, from the Serra Gaúcha region, in southern Brazil. The wine is very sweet and fruity, with a decent acidity. A spicy floral element comes from the Gewurztraminer, while the Malvasia offers up some citrus to the sweet moscato. It’s extremely tasty with mushrooms and salads. I ordered an Alamos Argentine Malbec when the meats became the focus, and it was predictable reliable. The wine list offers a wide choice, with plenty of South American options.
They have a beautiful, light potato salad at Fogo de Chão that doesn't take up too much of the appetite you want to reserve for the meat. Big chunks of potato and carrot are bathed in a wonderfully light dressing. The butternut squash soup is different. It's very nicely spiced and better than the usual I've had, possibly because of the coconut milk and cinnamon used in it. The mashed potatoes have a good consistency, and they're real, not fake. My wife says they are complemented by "just the right amount of butter - too much."
Here come the meats. A little girl near our table precociously asked my wife, "Do you know what I call this restaurant?" Without hesitation, she said, "The meat parade." And so it is.
The Linguiça sausage was excellent, smoked in sage and rosemary. The Cordeiro leg of lamb, grilled and earthy, was right where I live. The Beef Ancho, the prime part of the rib eye, is succulent and extremely flavorful. The bone-in Cowboy Ribeye is only available through January 1st, so don't wait. Bone-in meats, says Fogo de Chão, have a more decadent flavor because the bones help retain moisture during the slow cooking.
I didn't try the Picanha Burger, But I wish I had. It sounds so good: "Fresh picanha (sirloin cap) ground in-house sits atop a brioche bun with smoked provolone, bibb lettuce, tomato, onion and chimichurri aioli, served with crispy polenta fries."
Our meal was in the main dining room, but there’s an option for folks who want to eat or spend less. The Churrasco Meat Board happens in the more casual Bar Fogo setting, where you get one, two or three selections of fire-roasted meat, including beef or pork ribs, lamb chops and beer-braised chicken legs, served with their wonderful chimichurri sauce. But, when is chimichurri sauce not wonderful?
·
I was completely wowed by my dining experience and gave Fogo de Chão an A-. The flavor is uniformly fantastic, but I found some of the beef items a little tough. My wife gave the experience a solid B, as she is always more focused on beef than I am and more critical of its consistency. She agreed that the flavor couldn't be beat and she was in love with the sides.
Follow Randy Fuller on Twitter
Friday, July 21, 2017
Italian Wine Dinner In Torrance
Italian wine producer Tenuta San Guido came to Southern California recently, to Torrance, in fact. It was a great opportunity to reacquaint myself with the winery's tasty offerings and to discover a wonderful Italian restaurant in a neighborhood that is a little off the beaten path.
Primo Italia's wine is looked over by sommelier Grace Giovannetti - her husband Lou owns the place. Their restaurant is only about eight months old, but is already a big hit with the locals, as the dining room was packed and the wine dinner was sold out. Rat-pack music is piped into the front room, while the wine event is held in a private back room by the wine cellar.
The five-course Tuscan-style dinner from Chef Michelangelo Aliaga featured food that was farm fresh, homemade and wood-fired. Chef Aliaga said, "Tuscany is a rustic, hunting area and these dishes are authentic." He served Florentine-style tripe, fish pancotto and pici pasta with hare ragu. The latter was two days cooked, with red wine. Venison with fruits of the forest was followed by grandmother's cake, "Torta Della Nonna."
Tenuta San Guido is in the Bolgheri region of Tuscany, and they specialize in the so-called "Super Tuscan" style of wine which utilizes Bordeaux grape varieties, grown in Tuscany. The Marchese Mario Incisa was introduced to the wines of one particular vineyard near Pisa in the 1920s. He strove to create his own "thoroughbred" wine and used cuttings from that special place. It marked the birth of the Super Tuscan style.What the marchese called the "Nose of Bordeaux" comes from the gravelly soil in the area. He produced wines for two decades that didn’t leave the property. They were for private consumption only.
Here's what we drank:
Salviano Orvieto 2015 - A pale gold wine from Umbria, the nose displays minerals, citrus and I swear I got seashore notes in this landlocked Italian white. Great acidity in the mouth, with lemon zest. It was wonderful with tripe and bread, although the acidity fought a bit with the spicy tripe. Grapes include Trebbiano, Grechetto, Chardonnay and Sauvignon Blanc.
Le Difese 2014 - 70% Cabernet Sauvignon and 30% Sangiovese here. The nose shows roses, cassis and minerals, with a palate of black fruit, licorice and earth. Lovely acidity and tannins. It went well enough with the seafood stew, but I preferred the white.
Guidalberto 2015 - 45% Cabernet Sauvignon, 45% Merlot and 10% Sangiovese grapes. Big red fruit, sage and eucalyptus aromas meet flavors of red fruit and soft tannins with an herbal note and finish. It was a great pair with the pici pasta.
Sassicaia 2013 - 85% Cabernet Sauvignon and 15% Cabernet Franc grapes. Red fruit and minerals on the nose are joined by a bit of herbal note, white pepper and cedar aromas. The palate is smooth and rich, with savory minerals, quite elegant. It was remarked on by several around me at the table that it was hard to believe the wine was only four years old. Perfect with the venison. By the way, Sassicaia has its own appellation, Bolgheri Sassicaia D.O.C.
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Primo Italia's wine is looked over by sommelier Grace Giovannetti - her husband Lou owns the place. Their restaurant is only about eight months old, but is already a big hit with the locals, as the dining room was packed and the wine dinner was sold out. Rat-pack music is piped into the front room, while the wine event is held in a private back room by the wine cellar.
The five-course Tuscan-style dinner from Chef Michelangelo Aliaga featured food that was farm fresh, homemade and wood-fired. Chef Aliaga said, "Tuscany is a rustic, hunting area and these dishes are authentic." He served Florentine-style tripe, fish pancotto and pici pasta with hare ragu. The latter was two days cooked, with red wine. Venison with fruits of the forest was followed by grandmother's cake, "Torta Della Nonna."
Tenuta San Guido is in the Bolgheri region of Tuscany, and they specialize in the so-called "Super Tuscan" style of wine which utilizes Bordeaux grape varieties, grown in Tuscany. The Marchese Mario Incisa was introduced to the wines of one particular vineyard near Pisa in the 1920s. He strove to create his own "thoroughbred" wine and used cuttings from that special place. It marked the birth of the Super Tuscan style.What the marchese called the "Nose of Bordeaux" comes from the gravelly soil in the area. He produced wines for two decades that didn’t leave the property. They were for private consumption only.
Here's what we drank:
Salviano Orvieto 2015 - A pale gold wine from Umbria, the nose displays minerals, citrus and I swear I got seashore notes in this landlocked Italian white. Great acidity in the mouth, with lemon zest. It was wonderful with tripe and bread, although the acidity fought a bit with the spicy tripe. Grapes include Trebbiano, Grechetto, Chardonnay and Sauvignon Blanc.
Le Difese 2014 - 70% Cabernet Sauvignon and 30% Sangiovese here. The nose shows roses, cassis and minerals, with a palate of black fruit, licorice and earth. Lovely acidity and tannins. It went well enough with the seafood stew, but I preferred the white.
Guidalberto 2015 - 45% Cabernet Sauvignon, 45% Merlot and 10% Sangiovese grapes. Big red fruit, sage and eucalyptus aromas meet flavors of red fruit and soft tannins with an herbal note and finish. It was a great pair with the pici pasta.
Sassicaia 2013 - 85% Cabernet Sauvignon and 15% Cabernet Franc grapes. Red fruit and minerals on the nose are joined by a bit of herbal note, white pepper and cedar aromas. The palate is smooth and rich, with savory minerals, quite elegant. It was remarked on by several around me at the table that it was hard to believe the wine was only four years old. Perfect with the venison. By the way, Sassicaia has its own appellation, Bolgheri Sassicaia D.O.C.
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Wednesday, April 19, 2017
The Nielluccio Grape From Corsica
A restaurant with a good wine list is something to cherish. In Los Angeles, where I find favorite restaurants closing up shop with increasing regularity, that is doubly true. Little Next Door is billed online at "the best French restaurant in Hollywood," although it’s not actually in Hollywood. The Third Street location puts it right along with many other eateries in the food-rich area, but it is definitely not just another resto. It’s casual and fancy at the same time and offers an outdoor seating area that is predictably popular with the L.A. crowd.
The wine list is understandably French-heavy, but there are some gems from other areas, too. I spied a Moroccan wine, which I had tasted some months ago, in the wall-display behind our table. For this meal we both enjoyed a pink wine from Corsica.
Corsica is a French island in the Mediterranean, just north of Sardegna. It is a French territory, but it has a lot of similarities to Italy due to its location. There are nine wine regions on the island.
The Domaine Poli rosé is labelled on the list as l'Île de Beauté, which means "island of beauty," I'm told. It's a faintly copper-colored rosé made with organically-grown Nielluccio grapes. That variety is widely planted on Corsica and used primarily for rosé. It is also speculated that it might actually be Sangiovese in disguise. The wine has a fresh nose and a palate to match, with lovely acidity. Grapefruit and strawberry flavors mingle delightfully.
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The wine list is understandably French-heavy, but there are some gems from other areas, too. I spied a Moroccan wine, which I had tasted some months ago, in the wall-display behind our table. For this meal we both enjoyed a pink wine from Corsica.
Corsica is a French island in the Mediterranean, just north of Sardegna. It is a French territory, but it has a lot of similarities to Italy due to its location. There are nine wine regions on the island.
The Domaine Poli rosé is labelled on the list as l'Île de Beauté, which means "island of beauty," I'm told. It's a faintly copper-colored rosé made with organically-grown Nielluccio grapes. That variety is widely planted on Corsica and used primarily for rosé. It is also speculated that it might actually be Sangiovese in disguise. The wine has a fresh nose and a palate to match, with lovely acidity. Grapefruit and strawberry flavors mingle delightfully.
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Thursday, April 6, 2017
Wednesday, December 14, 2016
Loire Rosé On Wonderful L.A. Wine List
The wine list at Los Angeles restaurant Market Provisions is a good one. Not too fancy, not at all pedestrian and always loaded with choices that show the care with which they are made. I love the whites and rosés there, all of them as food-friendly as you could want, with savory, shimmering acidity.
The 2015 Rosé Chinon by Jean-Maurice Raffault is one of those wines, perfect for seafood, cheese or salad. The Loire Valley Cabernet Franc grapes are grown in gravelly soil along the Vienne River, two-thirds pressed and one-third saignée for the pink wine. The Raffault family is into its 14th generation of making wine in Chinon. Their rose cost $12 for a glass at the restaurant.
It carries a light pink color and a fruity, strawberry nose. The cherry palate is not only tasty, but shows good acidity as well before a little melon on the finish.
It was great with the Moroccan olives, but my wife liked her Pinot Blanc so much with that app she didn't even sip the rosé. She also really enjoyed her Uruguayan Albariño. That choice displayed a savory quality and an acidity I have never found with that grape. The rosé was just fine with my smoked scallops, too.
The 2015 Rosé Chinon by Jean-Maurice Raffault is one of those wines, perfect for seafood, cheese or salad. The Loire Valley Cabernet Franc grapes are grown in gravelly soil along the Vienne River, two-thirds pressed and one-third saignée for the pink wine. The Raffault family is into its 14th generation of making wine in Chinon. Their rose cost $12 for a glass at the restaurant.
It carries a light pink color and a fruity, strawberry nose. The cherry palate is not only tasty, but shows good acidity as well before a little melon on the finish.
It was great with the Moroccan olives, but my wife liked her Pinot Blanc so much with that app she didn't even sip the rosé. She also really enjoyed her Uruguayan Albariño. That choice displayed a savory quality and an acidity I have never found with that grape. The rosé was just fine with my smoked scallops, too.
Tuesday, November 1, 2016
Friday, September 23, 2016
Moruno: Spanish Wine, Food And A Little SBC Vermouth
"Get something you've never tried before," said my wife as we scanned the wine list at Moruno, the Spanish restaurant in L.A.'s Original Farmers Market. It’s a great place, with delightful Spanish dishes and an adventurous wine list that leans heavily in the Iberian direction.
Since most of the plates we get there are new to me, it makes sense to go with a grape that’s under my radar as well. Hondarribi Beltza, f’rinstance. I have heard of Hondarribi's white counterpart, but was unfamiliar with the red version. It comes from a place called Bizkaiko.
Located in Spain's Basque Country, on the nation’s north coast, the Bizkaiko Txakolina region is a collection of more than 80 little communities all growing wine grapes. They make Txakoli wine largely from the white Hondarrabi Zuri grape. This wine is made from the less common red grape, Hondarribi Beltza, grown primarily in the coastal town of Bakio.
Gorrondona Bizkaiko Txakolina Hondarribi Beltza 2015
The waitress at Moruno offered the red Basque wine, and I could not resist. The wine's nose brings dark fruit layered with black olive and bell pepper. Its palate is just as savory, with some earthy blackberry in the balance.
The red Txakoli wine was great with the artichokes a la plancha - salty, caramelized exterior with a tender inner. The music that was playing in the restaurant during our meal got high praise from my wife - big Eddie Kendricks fan.
But Wait, There's More...
I hate to relegate this to a postscript, but I asked for a taste of a vermouth that Moruno has on the menu. It's made by Steve Clifton of Lompoc's Palmina Wines and comes in both red and white. It's on tap in the restaurant from five-gallon kegs. The label images come from Palmina's Twitter feed.
The organic Vermina vermouth is a collaboration between Clifton and L.A. restaurateur David Rosoff. It’s part of Rosoff’s effort to bring European bistro dining to Southern California. Clifton reportedly digs around himself in Santa Barbara County to find the herbs he uses in the vermouth. According to the L.A. Weekly, the white vermouth is a blend of pinot grigio and malvasia wines, while the red vermouth adds a touch of Sangiovese for its color.
It has a nose of violets and botanicals and shows wonderful freshness on the palate with a strawberry flavor that is carried along by the slightly medicinal notes of the botanicals.
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Since most of the plates we get there are new to me, it makes sense to go with a grape that’s under my radar as well. Hondarribi Beltza, f’rinstance. I have heard of Hondarribi's white counterpart, but was unfamiliar with the red version. It comes from a place called Bizkaiko.
Located in Spain's Basque Country, on the nation’s north coast, the Bizkaiko Txakolina region is a collection of more than 80 little communities all growing wine grapes. They make Txakoli wine largely from the white Hondarrabi Zuri grape. This wine is made from the less common red grape, Hondarribi Beltza, grown primarily in the coastal town of Bakio.
Gorrondona Bizkaiko Txakolina Hondarribi Beltza 2015
The waitress at Moruno offered the red Basque wine, and I could not resist. The wine's nose brings dark fruit layered with black olive and bell pepper. Its palate is just as savory, with some earthy blackberry in the balance.
The red Txakoli wine was great with the artichokes a la plancha - salty, caramelized exterior with a tender inner. The music that was playing in the restaurant during our meal got high praise from my wife - big Eddie Kendricks fan.
But Wait, There's More...
I hate to relegate this to a postscript, but I asked for a taste of a vermouth that Moruno has on the menu. It's made by Steve Clifton of Lompoc's Palmina Wines and comes in both red and white. It's on tap in the restaurant from five-gallon kegs. The label images come from Palmina's Twitter feed.
The organic Vermina vermouth is a collaboration between Clifton and L.A. restaurateur David Rosoff. It’s part of Rosoff’s effort to bring European bistro dining to Southern California. Clifton reportedly digs around himself in Santa Barbara County to find the herbs he uses in the vermouth. According to the L.A. Weekly, the white vermouth is a blend of pinot grigio and malvasia wines, while the red vermouth adds a touch of Sangiovese for its color.
It has a nose of violets and botanicals and shows wonderful freshness on the palate with a strawberry flavor that is carried along by the slightly medicinal notes of the botanicals.
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Thursday, August 18, 2016
Monday, July 25, 2016
Wine At The Hollywood Bowl
Having wine at the Hollywood Bowl is not mandatory but, c’mon. It’s basically a picnic with a concert thrown in. How can you not want some vino to go with the experience?
The Bowl, squeezed in between Hollywood and the 101 Freeway, is an outdoor amphitheater with wooden benches for seating and restaurant markups on wine, by the glass or bottle at the concessions stands. People really like to bring their own food - yes, you are allowed to BYO - and that goes for wine, too.
We got a group together for an appearance by Brian Wilson at The Bowl, during my wife’s birthday month. Life is short - we celebrate for 30 days, not one. We organized a dozen-and-a-half friends to join us for the event, which is no small trick in Los Angeles. At one time, we lived two blocks away from some very good friends and saw them twice a year. It's tough to coordinate with one couple, let alone eight.
Whether the draw was the former Beach Boy or the promise that we would bring wine, I couldn't say, but it fell together easily. The tickets were bought and distributed and a sandwich tray was ordered from the fabulous Rocco’s Deli in Los Feliz. The hardest part was lugging the food and bottles up the street from the parking lot. It's uphill all the way.
In keeping with a loose “Italian” theme - my wife is of Italian heritage, the food was made in that style - we brought a couple of Italian Lambruscos, one that was languishing at home and the other we picked up on the way to the concert.
The Manicarti Lambrusco Grasparossa di Castelvetro Vigne Cà Del Fiore (that’s a mouthful) is subtitled, “Vino frizzante secco, sparkling red.” It has an easy-drinking 11% abv number and hails from the “sunny hillside vineyards” called Vigne Cà Del Fiore. It is frizzante, or just a little bubbly, in the glass and it dissipates quickly. Deep purple and grapey-smelling, there is an earthy note to it that is absolutely alluring. It comes from the Emilio-Romagna area of Italy, which also brings us such delights as Parma ham and Parmigiano-Reggiano cheese. Chilled, it’s exactly what I would like my summer to be.
I felt a bit like a Lambrusco missionary, as one in our group, probably the most wine-centric other than myself, had never HEARD of Lambrusco. She loved it, and I was happy to have done my job and produced one more Lambrusco drinker
On a side note, Rocco’s Deli, On Vermont Avenue in the Los Feliz area of L.A., has been hiding over there for some 40 years. My wife and I had been going to a pizza place called Rocco’s for years, run by a guy from Staten Island, only to discover we had the wrong Rocco. The aromas and attitudes in the place brought my wife right back to her northeast Pennsylvania roots. She had been looking for a place like this for decades, only to find it right under her nose. The eatery so completely addressed her homesickness that it actually made real tears appear. Their sandwiches are, indeed, to cry for.
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The Bowl, squeezed in between Hollywood and the 101 Freeway, is an outdoor amphitheater with wooden benches for seating and restaurant markups on wine, by the glass or bottle at the concessions stands. People really like to bring their own food - yes, you are allowed to BYO - and that goes for wine, too.
We got a group together for an appearance by Brian Wilson at The Bowl, during my wife’s birthday month. Life is short - we celebrate for 30 days, not one. We organized a dozen-and-a-half friends to join us for the event, which is no small trick in Los Angeles. At one time, we lived two blocks away from some very good friends and saw them twice a year. It's tough to coordinate with one couple, let alone eight.
Whether the draw was the former Beach Boy or the promise that we would bring wine, I couldn't say, but it fell together easily. The tickets were bought and distributed and a sandwich tray was ordered from the fabulous Rocco’s Deli in Los Feliz. The hardest part was lugging the food and bottles up the street from the parking lot. It's uphill all the way.
In keeping with a loose “Italian” theme - my wife is of Italian heritage, the food was made in that style - we brought a couple of Italian Lambruscos, one that was languishing at home and the other we picked up on the way to the concert.
The Manicarti Lambrusco Grasparossa di Castelvetro Vigne Cà Del Fiore (that’s a mouthful) is subtitled, “Vino frizzante secco, sparkling red.” It has an easy-drinking 11% abv number and hails from the “sunny hillside vineyards” called Vigne Cà Del Fiore. It is frizzante, or just a little bubbly, in the glass and it dissipates quickly. Deep purple and grapey-smelling, there is an earthy note to it that is absolutely alluring. It comes from the Emilio-Romagna area of Italy, which also brings us such delights as Parma ham and Parmigiano-Reggiano cheese. Chilled, it’s exactly what I would like my summer to be.
I felt a bit like a Lambrusco missionary, as one in our group, probably the most wine-centric other than myself, had never HEARD of Lambrusco. She loved it, and I was happy to have done my job and produced one more Lambrusco drinker
On a side note, Rocco’s Deli, On Vermont Avenue in the Los Feliz area of L.A., has been hiding over there for some 40 years. My wife and I had been going to a pizza place called Rocco’s for years, run by a guy from Staten Island, only to discover we had the wrong Rocco. The aromas and attitudes in the place brought my wife right back to her northeast Pennsylvania roots. She had been looking for a place like this for decades, only to find it right under her nose. The eatery so completely addressed her homesickness that it actually made real tears appear. Their sandwiches are, indeed, to cry for.
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Friday, April 8, 2016
It's A Lambrusco Day
A good wine list is a beautiful thing. Even if I don’t plan on having a glass of wine at a restaurant meal, I just hate it when I give a glance to the eatery’s vino offerings and feel completely uninspired.
Denise and I had a nice lunch recently at a restaurant we had been meaning to try for quite a while. La Buca Osteria L.A. is way east on Melrose and has a sign in front intimating that it might be time to stop looking at the sign as you drive by and stop in already. So we did.
We like to celebrate Fridays with a nice lunch together under, hopefully, perfect conditions. That’s not an unreasonable request in Southern California, where you can probably count the less-than-perfect-weather Fridays each year on one hand. It was a gorgeous spring day when we sat down at the table, covered with butcher paper decorated with an ink stamp of a motorcycle.
I like the way Denise fills me in on the details of our dining experience. She digs a lot deeper into the L.A. food scene than I do, and she always has an interesting tidbit or two culled from her personal research. It appears, she told me, that the original chef left the resto in a dispute over meatballs. A scene from “Big Night” immediately comes to mind. There are no meatballs on the menu now, and I guess that’s one way to work it out. “Chef Out In Meatball Beef.”
The wine list had some nice options for a beautiful day - a rosé,a Chenin Blanc… wait, what’s this? A Lambrusco? Perfect. I'm inspired.
The Barbolini Lambrusco is just that - a perfect Lambrusco. Italian journalist Curzio Malaparte wrote in Lambrusco and Freedom, "A good drinker of Lambrusco is not only a proud, warm and generous man, but he is above all free. Therefore what is it, if it isn't Lambrusco that gives the Parmesan people that bright, sincere and dominant air; that sparkle in their eyes, that loud voice and tough expression? It is the wine of freedom and of the free man."
The wine comes from the Emilia-Romagna region of northern Italy, perhaps better known for its cheese. This Lambrusco has beautiful purple bubbles, the result of a secondary fermentation, and it comes bottled like any other sparkling wine. Please don’t confuse an artisanal Lambrusco like this one with the jugs in the grocery store. They are nothing alike.
The Barbolini Lambrusco has a wonderful frizzante, or bubbly character, and it holds a chill extremely well. The earthy grape flavor has plenty of minerality and almost no tannic grip. It’s a great sipper, but it goes very well with food, especially cured meats. I had it with La Buca’s fabulous grilled octopus and it was even better with their rustic and incredible cacio e pepe pasta dish.
So perfect was this Lambrusco that we immediately went and bought another one to take home.
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Denise and I had a nice lunch recently at a restaurant we had been meaning to try for quite a while. La Buca Osteria L.A. is way east on Melrose and has a sign in front intimating that it might be time to stop looking at the sign as you drive by and stop in already. So we did.
We like to celebrate Fridays with a nice lunch together under, hopefully, perfect conditions. That’s not an unreasonable request in Southern California, where you can probably count the less-than-perfect-weather Fridays each year on one hand. It was a gorgeous spring day when we sat down at the table, covered with butcher paper decorated with an ink stamp of a motorcycle.
I like the way Denise fills me in on the details of our dining experience. She digs a lot deeper into the L.A. food scene than I do, and she always has an interesting tidbit or two culled from her personal research. It appears, she told me, that the original chef left the resto in a dispute over meatballs. A scene from “Big Night” immediately comes to mind. There are no meatballs on the menu now, and I guess that’s one way to work it out. “Chef Out In Meatball Beef.”
The wine list had some nice options for a beautiful day - a rosé,a Chenin Blanc… wait, what’s this? A Lambrusco? Perfect. I'm inspired.
The Barbolini Lambrusco is just that - a perfect Lambrusco. Italian journalist Curzio Malaparte wrote in Lambrusco and Freedom, "A good drinker of Lambrusco is not only a proud, warm and generous man, but he is above all free. Therefore what is it, if it isn't Lambrusco that gives the Parmesan people that bright, sincere and dominant air; that sparkle in their eyes, that loud voice and tough expression? It is the wine of freedom and of the free man."
The wine comes from the Emilia-Romagna region of northern Italy, perhaps better known for its cheese. This Lambrusco has beautiful purple bubbles, the result of a secondary fermentation, and it comes bottled like any other sparkling wine. Please don’t confuse an artisanal Lambrusco like this one with the jugs in the grocery store. They are nothing alike.
The Barbolini Lambrusco has a wonderful frizzante, or bubbly character, and it holds a chill extremely well. The earthy grape flavor has plenty of minerality and almost no tannic grip. It’s a great sipper, but it goes very well with food, especially cured meats. I had it with La Buca’s fabulous grilled octopus and it was even better with their rustic and incredible cacio e pepe pasta dish.
So perfect was this Lambrusco that we immediately went and bought another one to take home.
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Monday, March 14, 2016
Spanish Food, Spanish Wine In L.A.
The Spanish winery Azul y Garanza is a triumvirate of María Barrena, Dani Sánchez and Fernando Barrena, the former two concerned with growing and winemaking, the latter, María's brother, taking up the business end. The bodega is located in the northern desert of Bardenas Reales, in Navarre. Clay soils and big temperature differences between day and night make it a good place to grow grapes, especially since the terrain makes the vines work for their water.
The trio condense their varied interests to four, which they say are the most important to them: Love, Music, Wine and Revolution. Their love of the land leads to their organic approach in the vineyards. The music pushes them through the day, whether it’s from their digital collection or the throat of a nightingale. Their wines express their own selves, and the revolution is figurative. "Don’t be scared, we’re not going to take the Bastille," the website offers. It’s more a reference to concrete tanks and biodiversity. They say, "In a world of stainless steel and chemical products, this is a revolution."
I sampled the 2014 Azul y Garanza Viura in Los Angeles at Moruno, the brainchild of Mozza alums, David Rosoff and Chris Feldmeier, presents southern Spanish cuisine in the former Short Order space, and I wish them well there. I feel they may be a little pricey for the Farmers Market crowd, but I hope they succeed for purely a selfish reason. I want to go back and enjoy more meals there. The Esqueixada is a beautiful salt cod salad similar to ceviche, The fried Bhatura bread is crisp and spicy and the delicious chicken and cilantro sandwich also comes as a skewer. So does the lamb.
The Rueda wine is golden-green, smells fresh with a nice savory, vegetal side to the fruit, tastes of citrus and pear and has great acidity to make it a perfect match for a ceviche-type dish. At 12.5% abv, it’s easy to drink and it is 100% Viura, a grape that gets a bad rap for being a little less than interesting. It’s usually teamed with Verdejo, but it stands alone here. The concrete tank fermentation gives a nice, full mouthfeel. It was the only Spanish white on the list at Moruno, and it holds up its end well. $8 by the glass.
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The trio condense their varied interests to four, which they say are the most important to them: Love, Music, Wine and Revolution. Their love of the land leads to their organic approach in the vineyards. The music pushes them through the day, whether it’s from their digital collection or the throat of a nightingale. Their wines express their own selves, and the revolution is figurative. "Don’t be scared, we’re not going to take the Bastille," the website offers. It’s more a reference to concrete tanks and biodiversity. They say, "In a world of stainless steel and chemical products, this is a revolution."
I sampled the 2014 Azul y Garanza Viura in Los Angeles at Moruno, the brainchild of Mozza alums, David Rosoff and Chris Feldmeier, presents southern Spanish cuisine in the former Short Order space, and I wish them well there. I feel they may be a little pricey for the Farmers Market crowd, but I hope they succeed for purely a selfish reason. I want to go back and enjoy more meals there. The Esqueixada is a beautiful salt cod salad similar to ceviche, The fried Bhatura bread is crisp and spicy and the delicious chicken and cilantro sandwich also comes as a skewer. So does the lamb.
The Rueda wine is golden-green, smells fresh with a nice savory, vegetal side to the fruit, tastes of citrus and pear and has great acidity to make it a perfect match for a ceviche-type dish. At 12.5% abv, it’s easy to drink and it is 100% Viura, a grape that gets a bad rap for being a little less than interesting. It’s usually teamed with Verdejo, but it stands alone here. The concrete tank fermentation gives a nice, full mouthfeel. It was the only Spanish white on the list at Moruno, and it holds up its end well. $8 by the glass.
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Wednesday, February 11, 2015
Lunching Los Angeles: Ludo's Petit Trois
A recent Sunday lunch at Petit Trois found the wife and me living it up like the rent wasn’t due. Ludo’s food is like no other I have had. My croque monsieur sandwich of ham and Mornay sauce was a rich, gooey delight. All others from my past - dry and handheld - just fell off the list. The omelette for Denise was perfectly done, soft and creamy. She commented, “If you can’t cook simply, you simply can’t cook” - citing Madame Mallory in “The Hundred-Foot Journey,” who asks potential chefs to make an omelette by which they are judged. Judging by my wife’s reaction, I’d say Ludo passed the audition.
The wife splurged on a cocktail of bourbon, lime and rosemary while I deliberated over the wine list. The waiter answered my “red or white” solicitation with a quick reply, “The Chinon.”
Chinon - a town in France’s Loire Valley - is unusual, in that the focus is on red wine there and not white. Cabernet Franc is their grape of choice, and they work wonders with it. The wines of Chinon can range from light and fruity to dark and tannic, all bearing the mark of minerals. The Domaine Grosbois Chinon 2011 falls somewhere in between.
Loads of delightfully grapy cassis aromas mix with spices like cinnamon and nutmeg. The palate also conveys a grapelike sense with the cherry and blackberry flavors. Nice acidity and moderate tannins make for an easy sip. The finish is rather lengthy and a slightly floral berry tartness is left behind. I thought briefly that I might have preferred a white with the sandwich, but I certainly had no complaint about the Chinon. It paired quite nicely with the ham and cheese.
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