Author: Christine

Burgundy – Côte de Nuits and Côte de Beaune

September 2009
burgundy
“Every now and then, we are lucky enough to encounter Burgundy which sets our hearts afire.” Clive Coates, Master of Wine, Côte D’Or, A Celebration of the Great Wines of Burgundy,

Vintages

2007: “A unique year… 2007 was another extraordinary year of such advanced growth that we had to begin harvesting in August… At the moment… our red wines are… well structured, ample and rich. Barrel aging has enabled this fruity and balanced vintage to evolve well. Our white wines are expressing floral and fruity notes. They are ripe with good freshness and backbone. 2007 is a year in which the terroir overrides the expression of the grape variety. The barrel aging has permitted them to express the best of their typicity,” affirmed Bouchard Père & Fils. Jean-Michel Chartron, who runs Domaine Jean Chartron in Puligny-Montrachet commented, “2007 vintage is opposite to the rich, round and easy to drink young 2006 vintage indeed, but it looks more classic to me. Real lovers of white Burgundy might prefer the freshness and precision of 2007s.”

2008: “A promising vintage… difficult weather conditions throughout the year which led to widespread outbreaks of mildew, odium and botrytis… The Pinots had reached good maturity and great concentration thanks to the excellent weather conditions, which returned on 15th September, giving plenty of sunshine and a beneficial drying North wind. (As for) the Chardonnays… the characteristics of the terrors will outweigh the varietal aspect of the wines,” noted Bouchard Père & Fils. Jean-Michel Chartron observed “2008, because of early blooming and rainy summer, is really a tough vintage. The key to the success was hard work in the vineyard to avoid any development of mildew and odium and waiting a long time for a good maturity as the sun shined only from late August on. Those who waited until early-mid October to harvest did very nice wines, thanks to the lovely Indian summer that we had then.”

2009: Just coming off the most recent harvest, Jean-Michel Chartron pointed out “2009 looks much easier as the good weather during the whole summer enabled a perfect maturity and a great balance between sugar and acidity. The wines are now still fermenting and look very promising.”

Terroir = Location + Climate + Varietals

Location

Burgundy is a wine region in France that includes Chablis, Côte de Nuits, Côte de Beaune, Chalonnaise, Mâconnais and Beaujolais. The majority of Burgundy is a narrow strip of land north of Lyon and south of Dijon, straddling Beaune. I recently visited this part of Burgundy (Côte de Beaune and Côte de Nuits), so this will be the focus. If I have my way, this will be a recurring trip, so Mémé Néna, Tata Michelle, Tata Jeanette and Tonton Jeannot, be careful what you wished for.

In some regards, most of Burgundy is so much smaller than it seems on a map. The heart of Burgundy is only about 40km (25 miles) long. Inclusive of many stops along the way (mandatory for tastings), from base to tip, it is completely drivable within a few hours time. Most Burgundian wines are either 100% Pinot Noir or 100% Chardonnay, so that adds to the ease of understanding these wines. It’s the sheer number of individual vineyards that makes Burgundy so difficult and confusing.

Lots and Lots of Small Plots
Prior to the French Revolution, either the church or nobility owned most of the land in Burgundy. The French Revolution was both anti-church and anti-aristocracy (“let them eat cake” reverberates in the background), so properties of the church and nobility were seized and sold off. The Napoleonic Code revamped inheritance laws, forcing equal division of property as opposed to the prior law that left all property to the eldest son. From generation to generation, and heir to heir, the land became increasingly fragmented. As a result, much of Burgundy is a whole bunch of small vineyards, all with distinct names (“lieu-dit” or said place), registered at city hall.

Classification

Think of the classification system in Burgundy as a giant triangle, with the base of the triangle being the bottom of the hierarchy (and greatest volume by production) and the top consisting of the highest quality (and lowest volume by production). From top to bottom, this is how it would look:

  • Single Vineyard ACs – (1) Grands Crus or (2) Premiers Crus (ex. Corton and Puligny-Montrachet, Les Combettes, respectively)
  • Communal ACs (specific village, ex. Puligny-Montrachet)
  • District ACs (specific district, ex. Côte de Beaune Villages)
  • Regional ACs (ex. Bourgogne Rouge AC)

France categorizes their wines by terroir – so, for higher quality wines (Grands Crus and Premiers Crus), each is an appellation in its own right, and the wines are categorized as such – so not by wine maker, not by Domaine, not by varietal, but rather, by the distinct parcel of land that the grapes come from. The names of the Premiers Crus are known by the name of the village first, with the name of the distinct site following, whereas Grands Crus are known exclusively by their distinct site and nothing else is required. It can get very confusing if old world classification is not the logic you are familiar with. Throw another language into the equation, along with the sheer magnitude of distinct plots (32 Grands Crus and 562 Premiers Crus), and it’s a mouthful.

Let’s think of the Burgundy classification in a different context. If you were to reside in the United States, Regional AC wines would be wines coming from anywhere within the state you lived in. I live in New York, so for me, the wine could come from anywhere in the state of New York – maybe New York city, maybe Albany, maybe both. Maybe it’s good, maybe it’s not. All I know is that the wine is made in the State of New York and it would be classified as “State of New York.”

At the District AC level, the wine could come from anywhere in New York County – the West Village, Chelsea, Tribeca, the Upper East side, etc.. The wine would be classified as “New York County.”

At the Communal level, we know the wine could come from one or more distinct plots of land within the commune. Using our New York example, let’s say the wine came from one or more places in the West Village. The wine would be classified as “West Village.” Note: There are some instances where a Communal level wine could come from a single vineyard. In this instance, it would be noted on the label, but in smaller font size than the name of the village.

Wine from Single Vineyard ACs comes from one distinct plot of land. The names of the Premiers Crus are known by the name of the village first, with the name of the distinct site following (ex. Beaune du Château Blanc –  Beaune is the village and the distinct plot of land is Château Blanc). There are distinct, but numerous (only 562) plots of land, at the Premiers Crus level. So, using our New York example, the wine would be classified as “West Village, Bleecker Street.”

The Grands Crus are at the top of the triangle and are known exclusively by their geographical distinction. By law, nothing else is required since there are only 32 (ex. Clos de Vougeots – There is no mention of a village. That one specific plot of land is how it is classified). Since the Grands Crus are distinct entities, using our New York example, the wine would be classified as “Time Warner Center.” To add to the confusion, a Grand Cru, such as Clos de Vougeots, consists of about 124 acres with about 82 owners. The Time Warner Center has a ton of restaurants, bars and shops. In our example, how do we know which restaurants, bars and shops make the best wines? Even though the wines wouldn’t be classified by the names of the restaurants, bars and shops, the wines would still have that name on the label. In all examples mentioned, when examining how the wine is classified, maybe the wine is good, maybe it’s not. This is when we examine the label to see who the wine maker (or negociant) is. In each of the examples above, even though wines would not be classified by the estate or the wine maker, the name of the producer is listed on the label and aids with quality control, it’s just not how it’s classified.

Most experts feel that 90% of the wine we consume has to do with the possibilities of the terroir – location, climate and varietal(s) – so the focus should be on the terroir. The location will always remain static. Don’t get frustrated. It just requires a different thought process. The wines are so yummy, so the payoff exists. On the flip side, if I asked most of my French family which varietals they liked, they’d shrug their shoulders. They know they like Burgundian wines. (They stick with these wines because it is what they know. Why fix something that isn’t broken?) However, they wouldn’t be able to tell you that they like Pinot Noir or Chardonnay. They know the wines they love by location exclusively. It’s not wrong or right; it’s just a different school of thought.

Soil:
Côte de Nuits and Côte de Beaune are separated into two parts around the town of Beaune,  Côte de Nuits to the north and Côte de Beaune to the south. Côte de Beaune produces about 57% red and 43% white wine* (but 7 of the 8 Grands Crus in Côte de Beaune produce white) and Côte de Nuits primarily consists of reds. Back in the days of the dinosaurs, most of Burgundy was under water, resulting in lots of small fossils that are omnipresent in the soil there today. As a result, the soil is well drained, and limestone rich. There is also some clay, and minerals such as iron, magnesium and lead.

Climate

Burgundy has a continental climate with four seasons. Winters are frigidly cold and summers are fairly warm.

Varietals, that’s “Easy Breezy”

Most Burgundian wines are comprised of either 100% Pinot Noir or 100% Chardonnay. From time to time, you might see Aligote or Muscadet, but Pinot Noir and Chardonnay rule the majestic Côte de Beaune and Côte de Nuits. Further south in Beaujolais, Gamay rules.

  • Chardonnay – Generally speaking, most of the Chardonnays in the Côte de Beaune go through malolactic fermentation (often referred to as secondary fermentation), which is the process of converting harsh malic acids into softer, milky acids. Wines are barrel rather than steel aged. This is why these Chardonnays have that buttery, creamy, hazelnut flavor rather than the steely (but still so lovely) wines of Chablis, which are also 100% Chardonnay, but aged in steel tanks. Chardonnay just can’t get enough of the limestone soils of the Côte de Beaune, which contributes to that fantastic lingering minerality. Chardonnay thrives when there is less clay, so toward the top of slope in the Côte de Beaune is optimal.
  • Pinot Noir – Think red fruits here – cherry, raspberry and strawberry. Over time, throw in the possibly of cedar, sandalwood, some cigar box, gamey and vegetal notes. These grapes are thin skinned and very sensitive to rot. This past year, we happened to be there during the harvest and it started to rain, so every possible warm body was out in the field frenetically working. Pinots are worshiped for their finesse and elegance. During fermentation, some use wild and natural yeasts often resulting in that barnyardy, old world funk (which I LOVE). Pinot thrives in the limy marl (clays, calcium and magnesium carbonates) present in this area.

What’s Next?

In Côte de Nuits and Côte de Beaune, vines are very densely planted. With a competitive root system, the plant digs deeper into the soil and gets those nice, minerally elements. Vines are trained along low wires and primarily use the single guyot pruning system (a single, horizontal cane from the trunk).

In the feature articles to follow, I am going to profile:

  • Bouchard Père & Fils – a massive, historic and amazing domaine; 130 hectares (321 acres), with 12 hectares (30 acres) of Grand Crus and 74 hectares (183 acres) of Premiers Crus extending throughout Côte de Beaune and Côte de Nuits, so both white and red wines
  • Domaine Jean-Chartron – located in Puligny-Montrachet; 12 hectares (30 acres) of Grands Crus and Premiers Crus in Puligny, gorgeous white wines)
  • Wines from the I tasted from Côte de Nuits (reds) at a lovely wine bar in Morey Saint-Denis
  • What fabulous Burgundies can you pick up from your local wine store for under $40?

As an aside, there’s a lot of material I’ve learned over time from books, tests, tasting, meeting with wine makers and others in the business, etc. which I have jammed in my head. I must reference Côte D’Or, A Celebration of the Great Wines of Burgundy, by Clive Coates, Master of Wine. His book is the most comprehensive one I’ve read on Burgundy. His “tell it like it is” style is refreshingly honest, without the gimmicks or obsequious comments many other wine writers make. If you have a passion for these wines, this is the book you should pick up.

*source Certified Specialist of Wine Study Guide


Northern Rhône Wine Soirée

Here’s the “Pepsi Challenge” my friend Sara posed to me – You’re in the middle of nowhere and want to enjoy the wines of the Northern Rhône. What can you buy for $12-40?

The objective of the previous feature articles was to showcase a range of the quality wines I truly enjoyed from the Northern Rhône. Producers ranged from massive (Guigal), to medium sized (Cuilleron), to smaller wineries (Vernay and Faury). They each represent something different. Vernay and Faury are smaller production, artisanal wines, with a few restaurants snatching up the limited quantity available. Historically, their wines have been classic Northern Rhônes. Although, based on my interview with Lionel Faury, their Domaine might start to include a modern approach in some wines going forward. Cuilleron is a little larger in production than Vernay and Faury, but with his cult-like following, his wines can be difficult to come by. Cuilleron is known for a more of a modern approach in his wine-making. Guigal has the largest quantity and a wide range. His “LaLas” represent what is unobtainable by most (demand and price), but Guigal also makes quite a bit of everyday drinking wines. In these three focus articles, I listed my favorites, along with the price and suggested food pairings.

I, along with many others, am fortunate to have a plethora of specialty wine shops or restaurants which I could probably find many of the wines I featured in these articles. But without much effort, what can you get for under $40 if you wanted to dabble with the Northern Rhône Valley?

To level the playing field of randomness, a few of my friends canvassed their local wine shop with the same price parameters. Specialty stores were prohibited. They purchased the wine as recommended by the owner and brought it over in a paper bag for a bind tasting. To review, the terroirs of the Northern Rhône are Condrieu, Côte Rôtie, Saint-Joseph, Hermitage, Cornas, Crozes-Hermitage, Cornas and VDP.

Everyone had the same experiences at their wine store –

1. Wine stores had a multitude of Burgundy and Bordeaux, but the selection on the Northern Rhône was marginal. This is unfortunate because these wines are so gorgeous.

2. Guigal is everywhere. There is no doubt that if you are in search of a Northern Rhône at your local wine store, you will see the Guigal label.

3. Blind tastings are more common than you’d think. I told my wine store merchant what we were doing. He smiled and threw in a whole bunch of brown paper bags so we could taste them blind. He said it happens frequently.

Findings –

The judge panel consisted of the following people: a general manager and former sommelier of a high end, celebrity chef restaurant; a professionally trained chef turned paparazzi; a fierce litigator with a special panache for 4 inch heels; a former professional surfer turned CEO; one public relations specialist with a sharp and witty tongue and a smattering of investment bankers.

Degree of wine knowledge – the entire spectrum, but all enjoyed a good glass of wine with friends

Here are the 6 wines we tasted:

Whites –

Reds –

And the winners…. Unilaterally, the top three, in order, were Cornas, Crozes-Ermitage and Condrieu.

  1. Cornas, Domaine de Saint-Pierre, Paul Jaboulet Aîné 2001 (stewed blackberries, smoky, chocolate, spice; coconut and vanilla from the oak; I loved the old world, mushrooms/terroir bit on the palate.) Even though someone cheated with the price parameters, the Cornas was the winner, hands-down.
  2. Crozes-Ermitage, Le Grand Countil, Ferration Pere & Gils 2005 (red cherries, strawberries, stewed fruit, minerality, tobacco) This was  beautiful and a great price point. We felt the finish dropped off a little as we started to get toward the end of the bottle.
  3. Condrieu, Guigal 2007 (minerality, lychee, honey, pear, lemons, almonds, floral, perfume) This is a simple Condrieu, but lovely for everyday drinking. It would be perfect as an aperitif.

The Northern Rhône – Yves Cuilleron

Yves Cuilleron

Verlieu, 58 RD 1086
Chavanay
+33 4 74 87 02 37
www.cuilleron.com

I had my first bottle of Condrieu in April 2008. I don’t know why I had never had a Condrieu prior, but I just hadn’t. I was obsessed at first taste. It was an Yves Cuilleron. Our wine sommelier appropriately called it “a thinking person’s wine.” It evolved in so many ways over the course of our meal and the perfumed palate pleasantly lingered indefinitely. This bottle of wine was the genesis of our wine tasting adventure in the Northern Rhône. I fervently researched this AOC and came across the story of one of the true gurus of Condrieu – Yves Cuilleron.

Ibouteilles was intrigued to learn that he was formally educated as a mechanic, but found himself drawn back to his family’s roots of wine making. He took over his father’s estate in 1987. The Domaine now has 128 acres, with a lot of small parcels, requiring  5 weeks to harvest. Yves Cuilleron is a wine making genius, an absolute perfectionist and a phenomenal multi-tasker. He is well regarded by his peers, having engaged in many joint ventures, including Les Vins de Vienne (The Wines of Vienne), a joint venture with other well known vintners in the Northern Rhône (Pierre Gaillard, François Villard and Pierre-Jean Villa) where they resurrected fallow land and, as a result of their efforts, an application for AOC status is now in process. Mr. Cuilleron graciously answered my many follow-up questions post our visit to his vineyard.

What is your policy on treating the vines and the use of pesticides and insecticides?:
“My policy regarding vine treatments is to do the absolute minimum. In order to do this, we try and have feeble vigors on the vineyard, and we work in tandem with the weather as much as we can. In drier years, we try and give between 3 and 5 treatments. In the more damp years, we have never gone above 7 treatments. In the 20 years I have made wines, I have only used pesticides twice (and only on 10% of my vineyard).”

In addition to the many wines you make at your vineyard, you have so many projects – Les Vins de Vienne, Le Bistrot de Serine (his wine bistro for foodies) – to name a few. Even with all of these projects, the quality of your wines is not compromised. How do you balance this?:
“Indeed I have a lot of projects like Vins de Vienne and the Bistrot of Serine. It is a way to collaborate with other people. However, in each activity, we have trusted people who help help us deliver a very high quality product.”

It’s apparent that you work diligently alongside many other key wine makers and growers in the Northern Rhône (Pierre Gaillard, François Villard, Jean-Michel Gerin, and Pierre-Jean Villa, to name a few). What are your thoughts on this strong sense of community and respect for one another?:
“We’re growers firmly established in our terroirs and proud of continuing our work ethos – demanding the best of ourselves in order to make great wines. And naturally we enjoy sharing… It is very nice to work with other wine makers, and it enables fruitful exchanges. What is great is that on my own domain, I can work with my own philosophy, completely freely and the common projects are made by compromise and constructive discussions.”

With your latest endeavor for wine making at Yves Cuilleron – the Cuvées Bourasseau – you hand select 3 barrels each per appellation (Condrieu, Côte-Rôtie and Saint Joseph Rouge). The bottles feature the works of local artist Robert Bourasseau. Tell me more about this.:
“For the Bourasseau cuvées, my aim is to make wines of outstanding quality by selecting only the very best of my vineyard. It is a selection on the vines and in the cellar, in order to make exceptional cuvées.”

You seem to have a less traditional approach to wine making, which I find refreshing. What is your inspiration?
“My inspiration for the vinification is to have grapes of the best quality and vinify them in a very simple way with traditional processes, in order to respect what an appellation must be (respect for the terroir, vintage, tradition and savoir faire). I don’t want to do too much oenology and technology, which are the characteristics of “industrial wines” and not “terroir wines.”

Tasting Notes

It turns out that I am not the only Yves Cuilleron aficionado. Upon arriving in the tasting room, I noticed many of the wines were sold out. I started to fret. I had built up so much anticipation for tasting these wines. Well, fret not. We ended up tasting 10 different wines (see photo). For the über Yves Cuilleron fans out there, they hold wine future sales (en primeur) from 17 November to 31 December in the harvest year.

Condrieu

  • 2008 Les Chaillets (100% Viognier; “best and oldest vines on the estate,” muscovite rich granite soil; $50 for 500mL): floral, quince, persimmon, chamomile tea, stunning, elegant minerality; 13% alcohol
  • 2007 Ayguets (100% Viognier; sweet, botrytis infected wine taking 4-5 harvests in succession from mid-October to mid-November; muscovite rich granite soil; 39.90€): honey, candied orange peel, orange blossoms, really beautiful and more delicate on the palate than the initial impression; 13% alcohol

Botrytis sidebar: Have you ever had a beautiful Sauternes? Well, you can thank Botrytis (noble rot) for this. This fungal disease is either welcomed or feared. Under the right circumstances – misty, damp mornings and dry afternoons – Botrytis infected grapes result in a gorgeous wine. Botrytis consumes water from the grapes, concentrating the sugars. The result is a shriveled grape with intense flavor. Harvesting is a very labor intense process as many pickings are required.

VDP

  • 2008 Gamay (100% Gamay; granite and alluvial soil; 6.20€): black cherries, leather, a little chewy; 12% alcohol

Côte-Rôtie

Each spends 3 weeks in concrete vats, with lots of pumping over (remontage) and punching down (pigeage) to extract color and tannins. Then it spends 18 months in barriques. The soil is primarily schist.

  • 2007 Madinère (100% Syrah, 32.80€) manly, leaves and pips, soil, medium tannins
  • 2007 Terres Sombres (100% Syrah, old vines; 50% new oak; 43.00€) figs, dark cherries, tobacco, baking spices; pleasant old world funk; can age nicely

Saint-Joseph

(It follows suit with Côte-Rôtie for the remontage, pigeage and time in barriques. The soil is primarily sand and granite.)

  • 2007 Le Pierres Sèches (100% Syrah, “refers to the dry stone walls used to strengthen the vine terracing,” 13.50€): figs, tobacco, toast, white pepper, vegetal; little acidity; drink now or can age 6m-1y for more balance; 13% alcohol,
  • 2007 L’Amarybelle (100% Syrah, 50 year old vines, 50% new oak, ST 91, $45): figs, baking spices, white pepper, some acidity and tannins so balances and rounds out for a smooth finish; 13.5% alcohol
  • 2007 Les Serines (100% Syrah, cuvée de garde, 25.70€) more fruit forward, stewed strawberries and figs, tobacco, beautiful mushroomy funk; 13% alcohol

Cornas

  • 2006 Les Vires (10% Syrah; just purchased 1.5 acres in 2006, 60% of vines are 90 years old; granite soil; also 3 weeks in concrete vats for remontage and pigeage, followed by 18 months in barriques; 38.90€) prunes, old world funk, leather, tobacco, white pepper, hay; tannins still strong, 13% alcohol

What did we buy, why and what would I pair it with?

I have to admit, we went a little buck wild with our purchases at Yves Cuilleron. Luckily, my father-in-law lives in France, so we were also able to (1) alleviate transport issues by storing our wine with him in the country and (2) sign up for their wine club, enabling us to participate in their futures sales.

  • 2008 Les Chaillots – I’m just such a fan of his Condrieu and we had to walk away with some. I loved the minerality and lingering perfume. It would pair well with mild seafood (shrimp, scallops, sea bass) in Thai spices or just by itself as an aperitif.
  • 2007 Ayguets – Bring on the stinky cheese/fromage-qui-pue (that was a shout out to my French friends and family). Mmm… a great, creamy blue cheese would be so fabulous with this.

The reds of Yves Cuilleron were also of exceptional quality. We knew we couldn’t pick these up in the States for the same price with transport and taxes. Each had enough tannins to be age worthy. We had to get them all.

  • 2007 Terres Sombres and 2006 Les Vires – Adam Sandler said it best, “Turkey for you and turkey for me”… an idea for Thanksgiving dinner.
  • 2007 Le Pierres Sèches- There’s a restaurant in NY that prepares the best duck breast. The preparation changes by season, but they nail it every time. This would be so delicious with that or any other perfectly cooked duck breast.
  • 2007 L’Amarybelle – With the baking spices on this one, I’d waive in the tagine.
  • 2007 Les Serines – My husband makes a mean ratatouille. That or some sort of red meat sauce could match well with that mushroomy bit on the palate.

The Northern Rhône – Georges Vernay and Domaine Faury

During our visit to the Northern Rhône, every set of hands was fervently at work with the harvest. As a result, we weren’t able to have a comprehensive tour for each of the facilities we visited, but we sat down in the tasting rooms of Georges Vernay and Domaine Faury and spent time with them via email afterward delving into their wines and vision. Both had a strong artisanal imprint.

Georges Vernay

1 Route Nationale, Condrieu
+33 4 74 56 81 81
www.georges-vernay.fr
Georges Vernay is viewed by many as the “savior of Condrieu” because he was very influential in preserving these elegant and complex wines from extinction. His daughter Christine took over the reigns of the Domaine in 1997. I exchanged a few emails with with Paul Amsellem, one of the owners of Domaine Georges Verney and Christine Vernay’s husband, to get a brief understanding of the history of this AOC.

The appellation (AOC) of Condrieu dates back to 1940. After World War II, much of the vineyards of Condrieu had been replaced by peach and apricot orchards. In the 1950’s, the vineyards had whittled down to fewer than 20 acres. Paul conveyed, “Georges Vernay technically started his domaine in 1950” and at the time, owned 15 of the 20 acres. He lobbied with others to preserve this treasured wine and as a result, Condrieu now boasts of 270 acres. In total, Vernay owns about 45 acres in the Northern Rhône. Christine focuses on producing “straight, elegant and areal wines.” They were absolutely thrilled to have us as guests. Georges has a very strong relationship with Paul Bocuse and the Vernay wines grace the wine lists at Bocuse’s restaurants in nearby Lyon. Vernay’s wines are also featured on the wine lists of many high end restaurants such as The Fat Duck, French Laundry and Le Bec Fin.

Tasting Notes:

Prices indicated below are the cost at the vineyard and are not inclusive of import fees, taxes, shipping etc. All wines were grown and made on premises (Domaine).

  • 2008 Condrieu (100% Viognier; vines at the very top of the hill, granite soil; 17€) juicy pears, violets, minerality; 12.5% alcohol
  • 2008 Les Terrasses l’Empire Condrieu (100% Viognier; classic, from the middle portion of the hill, granite soil; 30 year old vines; 35€) orange blossoms and soothing chamomile tea; 13.5% alcohol
  • 2007 Chaillées de l’Enfer Condrieu (100% Viognier; 50 year old vines; appropriately named “terraces from hell” because of its steepness; 25% new oak; 50€ ) delicate, white peaches with a little tiny bit of nut; 14% alcohol
  • 2007 Côteau de Vernon Condrieu (100% Viognier; 65 year old vines; decomposed granite soil; 60€) peaches, raw almonds; 14% alcohol
  • 2007 Blonde du Seigneur Côte-Rôtie (92% Syrah, 8% Viognier; 30 year old vines; 18 months in oak, 30% new oak, $80) black fruit, pepper, tannins; 12.5% alcohol
  • 2007 Sainte-Agathe Côtes du Rhône (100% Syrah; 35 year old vines; $28) strawberries, rhubarb, black pepper, a little bit of old word funk which I like; 12.5% alcohol

What did we buy, why and what would I pair it with?

My friend Susannah and I were talking about eggs with truffles last night as her 3 year old son Phillip, who was dressed in a sports jacket with shoes that light up, prepared pretend meals for us and his imaginary mouse. Perhaps it was Phillip’s prowess with a pretend stove and pan, but I can’t get the eggs out out of my head and think that would be so yummy with these two Condrieus. I also think something like a simple chicken dish, lobster or asparagus would do the job nicely.

  • 2007 Chaillées de l’Enfer Condrieu – I enjoyed the delicateness and little bit of nut I got on the finish. I also fancied the translation of its name – Terraces from Hell.
  • 2007 Côteau de Vernon Condrieu – This is their original vineyard and part of the history of Condrieu. We had to walk away with some of this. It also came in half bottles, which I thought was nice to mix it up as we aren’t always in the mood for a whole bottle.
  • 2007 Blonde du Seigneur Côte-Rôtie– It was the best of the reds we tasted there. I am feeling something gamey or stew-like for this one – a little bit of winter comfort food plus this bottle would be heavenly.

Domaine Faury

La Ribaudy, Chavanay
+33 4 74 87 26 00
email: p.faury@42.sideral.fr
They were in the thick of the harvest when we arrived, but Lionel Faury, who works side-by-side with his father Philippe, sat down with us for our tasting. Faury currently has about 17 hectares (41 acres), 8.5 in St. Joseph, 2 in Côte-Rôtie, 3 in Condrieu and 3.5 VDP (Vin de Pays or “Country Wine”).

VDP sidebar…  VDP respresents about 20% of France’s wine production. (source: WSET 2005 – Exploring the World of Wines and Spirits). Laws are specific in AOC regions, dictating among other things, the exact percentage of certain varietals permitted by terroir in the vinification process. As an example, Côte Rôtie is only allowed up to 20% Viognier and 100% of the residual portion must be Syrah. VDP has fewer restrictions than higher appellations and often encourages creative wine makers, which we as wine drinkers, get to benefit from as VDP Comtes Rhodaniens (VDP from the Northern Rhône) can be quite yummy and not expensive.

In the past, Domaine Faury had been recognized for a classic and traditional interpretation of Northern Rhône wines, but Lionel added, “I think I am a young wine maker who makes his best for the wine and I think I would like to find a good balance between the ‘tradition’ and the ‘evolution’ way of making wine.” Faury wines are featured on the wine lists of some select, high profile restaurants and are very grateful for the exposure they’ve received as a result. However, Phillipe was indifferent to any pomp or stature associated with listing these restaurants. His focus was on the the viticulture and the quality of the wine itself, being a wine maker first and foremost, which was especially charming. The wines were so reasonably priced, especially for the quality. As we left their home and winery armed with our purchases, the entire Faury family waved goodbye to us from their patio.

Tasting Notes:

Prices indicated below are the cost at the vineyard and are not inclusive of import fees, taxes, shipping etc. All wines were grown and made on premises (Domaine).

  • 2007 Cuvée La Berne Condrieu (100% Vignier; 40 year old vines, single parcel named after the former owner; aged in 25% new oak, 25% old oak and 50% in stainless steel; 27€) quince, melon, minerality, floral, very delicate; 14.5% alcohol
  • 2007 Saint-Joseph (100% Syrah; 12€) roses, red bell pepper; 13% alcohol; decent tannins, drink in next few years
  • 2007 Cuvée La Gloriette Saint-Joseph (100% Syrah; 3 parcels, old vines 40-60 years; 16€) roses, toast, violets, cassis; 13% alcohol; decent tannins, can age 5-10 years
  • 2007 Côte-Rôtie (85% Syrah, 15% Viognier; 27.5€) figs, violets, floral; 13% alcohol 4-6 years can keep for 12 years

What did we buy and why and what would I pair it with?

  • 2007 Cuvée La Berne Condrieu – We loved the delicacy and minerality on this one. You cannot beat the price and quality. I’m just loving simply prepared white meat dishes which won’t complete with its perfume, a delicate seafood or simple dumplings with this. You can’t go wrong.
  • 2007 Cuvée La Gloriette Saint-Joseph – I am going to sound redundant, but it was an amazing wine for this price point. With that bit of fig on the palate, I’d pair it with duck, lamb or pork.


The Northern Rhône – E. Guigal

E. Guigal

Ampuis, Côte-Rôtie
+33-4-74-56-10-22
www.guigal.com
“In certain magical places, dreams can sometimes become reality.”

With an annual production of 6 million bottles, a cellar with wines dating back to 1946 and a proud family legacy, this is one of the behemoths of wine production in the Rhône Valley, and therefore, a great place to get a solid lay of the land. E. Guigal is currently run by father-son team Marcel and Philippe Guigal.

Cave Guigal
Cave Guigal

Stéphane Croxet, who runs the export department of Guigal, graciously offered to give us a tour in either English or French. Since I am married to a Frenchie, my French has improved tremendously over the past few years, but I am not there yet with complete fluency, especially incorporating technical jargon and the velocity of speech. I was grateful for his lingual dexterity and the thoroughness of his explanation of the wine making process at Guigal.

In the Northern Rhône, Guigal acts as both producer and negociant. However, in the Southern Rhône, Guigal acts exclusively as negociant. Negociants make the wine, but purchase the grapes from growers. Even though they don’t technically farm these grapes, negociants are heavily involved in the viticulture. As with a talented chef, most wine makers are super control freaks with their craft. I can relate to this. In fact, I embrace and salute the control freaks among us. Just try to be in the kitchen with me when I am cooking – things have to be done a certain way and in a certain order, with certain ingredients – I get it.

Guigal runs a tight ship, so it was of no surprise to me that their capacity as negociant follows suit. They are involved in the entire viticulture process – from the growth to selecting the day of harvest. Growers know that grapes will not officially be accepted until they arrive for vinification and have been tested personally by Guigal. This family has earned the respect of the growers and is well regarded by their peers. For Guigal, reputation is paramount to all. Business with Guigal is still done to this day by hand shake. As Stéphane explained, “We give our word and for us it’s equivalent to a written contract. It’s worked liked that since the beginning (3 generations).”

Although, Guigal has the right to reject the grapes, it is a rare occurrence since Guigal has worked with these producers for many years, every step of the way in the viticulture process. In tandem, the respect for the relationship and time spent nurturing the vines is reciprocated by Guigal. Stéphane conveyed, “It’s only right that we respect the time and passion that they have put into harvesting the grapes for us. This courtesy needs to be extended to them as well.” Guigal has 2 back-up control methods in place for the machinery to ensure that grapes are received and processed ASAP to avoid wasting precious time. As in the case with some of the grapes for the production of their Châteauneuf-du-Pape, these growers travel for several hours from the Southern Rhône, so the back-up controls are critical to guarantee expeditious receipt of the grapes.

Vinification:

For red wines, to extract as much color and tannins from the skins as possible, wines are either produced by remontage/pumping over or punching down. Remontage/pumping over draws wine from the bottom of the vat and then pumps it to the top. This helps to break up the crust of skins, pips. etc. (often referred to as the châpeau) which forms at the top. Punching down is the process of literally punching down the skins and pips with devices such as paddles or rakes to extract color and tannins. In the secondary/malolactic fermentation, the liquid from the châpeau is added.

Guigal uses both large and small barrels for aging, with the large barrels used for red wines and small barrels for white wines. Red wine typically has enough tannins already, so the larger barrels are used as there is less surface area of contact by volume. Since 2003, Guigal has manufactured smaller barrels at a cooperage using hand selected French oak. Costly and precious new oak is saved for their absolute best wines. The Viognier for their Condrieu spends about 9 months on the oak, whereas the Syrah for their Côte-Rôtie can spend as long as 42 months. Typically, they use their barrels for up to 20-25 years and then send them to Scotland for the aging process of Scotch.

Sales:

Of the 6 million bottles produced annually by Guigal, half of their production is exported, of which, half of that goes to the United States. For Guigal, the U.S. market seems to prefer Châteauneuf-du-Pape. I am going to speculate on this, but one would have to think the heavy demand for Châteauneuf-du-Pape in the U.S. is driven by its favor among many influential wine critics. If you fell into the aforementioned population, I highly recommend branching out. Be zany. Mix it up. Try the Côte-Rôtie. Or throw in a real thought provoker – the Condrieu. You’ll be glad you tried something new.

Tasting Notes:

Prices indicated below are the cost at the vineyard and are not inclusive of import fees, taxes, shipping etc. I’ve noted wines in which Guigal both grows the grapes and produces the wine (Domaine). Unless noted, Guigal acts in the negociant capacity.

  • 2007 Condrieu (100% Viognier; 9 months fermentation, 1/3 oak, 2/3 stainless steel; sand and granite soil; 30 year old vines; ST 90/WS 91, $51): white peaches, lychees, figs; nice minerality, lovely lingering finish; 13% alcohol
  • 2007 Crozes-Hermitage Blanc (95% Marsanne, 5% Roussanne; 12 months partially in oak; clay, silt, sand and gravel soil; 25 year old vines; 6.95€): commented to us 2007 is better than 2006; ripe apples, acacia honey: lingering finish; 13% alcohol
  • 2008 Condrieu “La Doriane” DOMAINE (100% Viognier; 9 months in 100% new barrels; shale and silicone soil; 35 year old vines, 35.74€): elegant, white peaches, violets, white flowers; acidity balances the alcohol nicely; minerality sneaks up on your palate (in a good way); 13.5% alcohol
  • 2005 Châteauneuf-du-Pape (80% Grenache, 10% Syrah, 5% Mourverde; 45 year old vines; 20.22€): obviously 2005 was a very good vintage for all and this one can age nicely; red cherries, vanilla, chocolate, coffee; still a little chewy
  • 2005 Côte-Rôtie “Brune & Blonde de Guigal” (96% Syrah, 4% Viognier;  2 years in oak barrels, second time barrel was used; Brune – iron oxide rich soil, Blonde – silicone and limestone soil; 35 year old vines, 28.25€): elegant, well rounded, not quite ripe cherries, vegetal, black pepper; will age well, nicely integrated
  • 2003 Hermitage Rouge (100% Syrah; aged in oak for 2 years, 2nd time oak used; limestone and clay soil, 40 year old vines; 38.36€): stewed strawberries, white pepper, licorice
  • 2004 Côte-Rôtie Chateau d’Ampuis DOMAINE (95% Syrah, 5% Viognier; 38 months in new oak; 6 terroirs; 50 year old vines; ST 93/WS 92, $177) dark cherries, leather, pain grillé, slight vegetal tone; drink now, but can age
  • 2005 La Turque DOMAINE (93% Syrah, 7% Viognier; 42 months in new oak, single parcel; 15 year old vines; ST 96/100 RP, $449): They were generous enough to let us taste one of the beloved and famous “La Las” – La Landonne, La Mouline and La Turque. Stéphane conveyed that they sell out right away on the release date (1 February). With a cult-like following, the futures market on this stuff is insane. Figs, dark cocoa, white pepper, tannins – still a little chewy – will age beautifully.

What did we buy, why and what would I pair with it?

  • 2007 Condrieu – I am infatuated with Condrieu – maybe even obsessed. Viognier can be a high maintenance grape, and this trickles down to the end cost. I loved the minerality, elegance and perfume of this one. I thought the price point couldn’t be beat. I’d have it as “apero” (tribute to my family in the south of France), with simply prepared and not too pungent seafood (ex. butter poached lobster, grilled whole fish such as a sea bass) or goat cheese. I am partial to cow’s milk cheese, so I think it would also be unbelievable with a goat cheese blend such as La Tur. The food should be simple and not complete with the perfume of this wine. I’d consume it within the next few years.

    • For the Côte-Rôties below, I’d love to have either one of these with a grass fed, succulent steak cooked medium rare (because that’s how I like it), a great burger, something gamey like duck, a crystalized, aged cheese such as Gouda or a pungent cheese like Epoisses.

  • 2004 Côte-Rôtie Chateau d’Ampuis – The priciest that we purchased from Guigal, we were able to benefit from the velvety integration which only comes with age. It continues to have fabulous aging potential and a complexity to match. We’re storing some of these, but drinking some too. I think it will continue to evolve for the next 10 years.
  • 2005 Côte-Rôtie “Brune & Blonde de Guigal” – A great year, a great wine and a great bang for the buck. This has some fantastic aging potential and depth. I loved the finish. I’d drink now, but it could also continue to age for the next 10 years.

    • The Northern Rhône – Demystified

    September 2009
    Since this is the first of a series I am rolling out, here’s my game plan when I report on wine regions:

    • Part 1: The region demystified. Some find wines intimidating. There’s absolutely no need for this. Wine is supposed to be fun and enjoyed. I think it’s critical to know what’s behind the curtain in order to establish a base understanding. For some, this section might be too much information (and might have the same effect as listening to Charlie Brown’s teacher prattle on). All good- just skip down to the tasting notes or flash forward to the tasting party.
    • Parts 2-4: Wineries and Tasting Notes (length will vary based on the visits)
    • Part 5: A Tasting Party (at your home, suggestions for a few budgets)

    September 2009
    Côte-Rôtie, Condrieu, Saint-Joseph, Hermitage, Crozes-Hermitage and Cornas

    Part 1 –

    The Vintages – Great Expectations?

    • 2007: “Sunny vintage, rich and fat wines, with an interesting roundness, medium keeping potential,” said Stéphane Croxet, Head of the Export Department at E. Guigal. “2007 was cloudy but not rainy. We had a wonderful month of September with a 3 week period of sunny and hot weather.” commented Lionel Faury, who works side-by-side with his father Philippe at Domaine Faury.
    • 2008: “A gourmand vintage of fruit-laden wines with silky tannins,” noted Yves Cuilleron, Domaine Yves Cuilleron. Lionel Faury elaborated, “Lots of pleasure for the reds now, but not a vintage to keep years and years. 2008 was pretty difficult, but saved by September with a very windy period and 3 weeks of dry. A vintage for good viticulturist.” Stéphane Croxet added “fresh vintage wines with a nice minerality that should be enjoyed young.”
    • 2009: Yves Cuilleron shared with me, “I just finished the 2009 harvest, this vintage looks like it will be a beautiful year, thanks to the favourable weather since spring with record sunshine and a beautiful month of September, which enabled an optimal maturity of the grapes. This vintage will give rich and balanced wines, with colourful reds.” “Seems exceptional at the moment: complex fruit and structure, supple tannins, very good keeping potential,” commented Stéphane Croxet. Lionel Faury stated, “2009 had dry, beautiful weather… The reds should rock our world… A vintage for winemakers.” He expects “whites to be high in alcohol (14-14.3%).” Although it was a little too early to tell, he added his concerns about “the possibility of not enough acidity for the balance in the whites.”

    Terroir – What is it and why do we care?

    coteaux

    It’s not Falcon Crest. Sorry to destroy your fantasy, but you won’t see a slew of women dressed up in cocktail dresses running around wine country. It’s a bunch of farmers who are immensely passionate about their craft. What matters the most with farming? Location, location and the critical variables….So
    terroir = location + climate + varietal(s).
    It is the primary impetus for the performance of the wine. Therefore, it makes sense that the French would name their wines after the terroir.

    Location

    In Côte-Rôtie, two terroirs dominate – Côte Blonde and Côte Brune – and they are divided by a volcanic fault line. Legend has it that “The master of these two premises had two daughters, one with deep chestnut hair, the other as fair as a cornfield. He offered to each a large dowry upon their marriage, one of the best hillsides he possessed. These he named – the brown and blond slopes – La Côte Brune et La Côte Blonde.” (E.Guigal marketing literature)

    piedIn Côte Blonde, the southern vineyards, Viognier dominates. The sandy, schist and calcareous soil on top of its granite base produces elegant and feminine wines with a great deal of finesse. In Côte Brune, the northern vineyards, Syrah dominates. The schist and iron rich soils along with the different micro-climates produce powerful and more tannic wines.

    The terrain is precipitously steep, so hand harvesting is mandatory (and required for AOC regulations). Vines produce their finest offspring when they think they are dying; therefore, the best grapes for wine grow in poor soil (rather than fertile soil).  In order to achieve the finest grapes, proper pruning is essential. They use Single Guygot and Gobelet pruning in the Northern Rhône. Vines are then generally trained into a tepee shape to provide stability from the strong winds.

    Climate

    Continental with a Mediterranean impact. Translation: warmer summers and cooler winters

    Varietals

    • Condrieu is 100% Viognier. No doubt, she is the fair maiden of the land. As such, many producers proudly stake signs along the mountainside claiming their territories. Viognier is a difficult grape to work with because it can rapidly build up high sugar levels. These wines continue to evolve immensely as soon as the bottle is opened, metamorphosizing into many life forms. I believe the only way to truly experience the potential for this wine is to consume it over the course of an hour or so. It is elegantly perfumed with scents of violets, honeysuckle, peaches and apricots. At first, the wine screams, “I am a dainty lady;” however, you quickly realize how cerebral this dainty lady can be. She is no shrinking violet and is a force to reckon with.
    • Côte-Rôtie (literally translates to roasted slope) is predominately Syrah based. Producers are allowed to add up to 20% Viognier. Some are starting to stick closer to 100% Syrah for their Côte-Rôtie and most of the producers I met keep the Viognier allocation below 10%. The producers we visited actually grow the Viognier for their Côte-Rôtie directly alongside the Syrah, which I found interesting. Stéphane Croxet elaborated, “That is to say that the Viognier vines are scattered within that Syrah ones and the wine-makers work as if they had only one kind of grape planted. Both varieties are harvested at the same time and co-fermented. That is something traditional here in Côte-Rôtie, used to soften and give a more feminine touch to the Syrah.” It is a beautiful, elegant and sophisticated red which, in my opinion, people don’t take enough notice of – OR – if they do, they drink too young. Typically, a Côte-Rôtie will have notes of violets and spice. These wines can stand toe-to-toe in a food pairing with foods similar to what you’d pair with a premier cru from Bordeaux.

    Since we were in the areas of Condrieu and Ampuis, my focus this time around was on Condrieu and Côte-Rôtie. However, we had quite a sampling of the other wines from the Northern Rhône and they were very yummy. I’ve included those in my tasting notes. Here is a cursory overview of the others we tasted –

    • Saint-Joseph: Syrah based with up to 10% Marsanne and Roussanne. The southeast facing slope soil is sandy, granite, shale and gneiss, with some clay. Typically, it has scents of black fruit.
    • Hermitage Rouge: Syrah based with up to 15% Marsanne and Roussanne. The soil is primarily granite. It tends to be silky, spicy and plummy, with scents of black fruits.
    • Crozes-Hermitage: Syrah based with up to 15% Marsanne and Roussanne. The soil has some bits of clay, is pebbled and well filtered. It covers 11 communes. In most cases smoky, raspberry aromas linger.
    • Cornas: This is a sought after, sun trapped, small parcel of land. It is 100% Syrah, dark and inky in color, with scents of black currants and black fruit.

    New Orleans

    April 2009
    I am originally from New Orleans and I still have family there, so this city holds a special place in my heart. I could go for a mound of freshly boiled crawfish or an amazing shrimp poboy any day of the week.
    I am also a huge fan of the French Quarter Festival and have been for years. It takes place right in the Quarters – so no lugging out to the fairgrounds as you must do for Jazz Fest. And – most of the bands truly have a jazz influence – so, as of right now, and unlike Jazz Fest, the main headliner isn’t a band like the Jonas Brothers. Do yourself a favor, be certain to hit Preservation Hall to hear some really great jazz while you are visiting the Big Easy, regardless of the timing of your visit.
    Now on with the Fava Beans. This city exemplifies the antithesis of healthy eating, so pay back the deficit on your Weight Watchers points when you return home.

    GW Fin’s

    808 Bienville Street
    +1-504-581-3467
    www.gwfins.com/nola
    The much written about lobster ravioli is not over hyped. It’s worth all the Mardi Gras beads it gets. I also loved the crawfish hush puppies they served as a snack. The fish was perfectly cooked. I understand why this restaurant gets consistent accolades for its seafood, especially in a city where seafood is so revered.

    Muriel’s, Jackson SquareOrange House, New Orleans

    801 Chartres Street
    +1-504-568-1885
    www.muriels.com
    We made the assumption that with its location at the corner of Jackson Square, Muriel’s would be a tourist trap with overly priced and mediocre food. We were so wrong. They have sick, sick, sick (all in a good way), goat cheese crepes with crawfish. I totally tried to find this recipe on line. I was in love.

    Commander’s Palace

    1403 Washington Avenue
    +1-504-899-8221
    www.commanderspalace.com
    Despite being advised by my family who live in New Orleans that this place has been on a steady decline for some time, I optimistically made reservations for the Sunday brunch. I am truly sad to report that I’d save my seersucker suit for another day. I typically follow the philosophy “if you don’t have anything nice to say, then don’t say it at all;” however, this restaurant helped to set the standard in a true food lovers town back in the day and I’d like for it to return to its glory.

    Café Du Monde

    800 Decatur Street
    +1-504-525-4544
    www.cafedumonde.com
    Even though it has changed management a zillion times, became a chain restaurant and is omnipresent in the big Easy, I always seem to squeeze in a visit for some beignets and coffee. It’s just one of those things you need to do and a standard go-to.

    My short list for next time:

    Tujagues

    823 Decatur Street
    +1-504-525-8676
    www.tujaguesrestaurant.com
    I heard the must do is the Chicken Bon Fem – Chicken with garlic and parsley. It isn’t on the menu. You have to ask for it. I am told you can only have it at the bar, but it is apparently to die for. I can’t wait to try this.

    Lilette

    3637 Magazine Street
    +1-504-895-1636
    www.liletterestaurant.com
    Note to self… I’ve heard great things and two former chefs told me I must go.

    Roman Holiday

    May 2009

    La Buca di RipettaRome, Italy

    Via di Ripetta, 36,
    +39-06-321-9391
    www.labucadiripetta.com
    Upon entrance, the festive, blue Vespa evokes Roman Holiday, yet you won’t find tourists here – just locals. It’s not fancy, but oh it’s so good. A long time ago, I created what I call the “FedEx list “– food items that I would FedEx to my home if they transported properly. The list is very short – only the best of the best. The pasta I had here would be on my FedEx list.  Do your stomach a favor, eat the Tagliolini alla Gricia here -Tagliolini with bacon, black pepper and pecorino cheese. It’s freshly made egg pasta (paste di nostra produzione). I am pretty sure it was fat free too. I am fantasizing about it now.

    Capri

    May 2009
    Dining

    Aurora

    Via Fuorlovado, 18-22
    +39-081-837-0181
    www.auroracapri.comStorm Coming, Capri, Italy
    Don’t let Mariah Carey’s photo on the wall scare you away. Despite a celebrity scene that turns some foodies off, this restaurant is mmm mmm good and definitely one not to miss when you are in Capri. They have amazing pizza with a super thin crust that is a must. We had this fabulous salad with warm mushrooms over Parmesan and arugula. If it’s someone’s birthday, get ready for a lights out Disco party – seriously. Everyone celebrates. It’s a festive ambiance, with great food and an extensive wine list.

    Cocktails

    The J.K. Capri

    J.K. Place, Marina Grande, 225
    +39-081-838-4001
    www.jkplacecapri.comWinding Road, Capri, Italy
    While the purpose of my website is to discuss food and wine, it is my blog, so I do have the right to do what I want. Therefore, I feel the need to let you know about this stunning hotel, J.K. Place Capri. It was rightfully featured in Architectural Digest. I highly recommend this as THE hotel to stay if you are lucky enough to have a getaway to Capri. The staff was very attentive to detail and took great pride in making it the perfect getaway for us. Their mixologist was quite talented and made drinks for us every evening that reflected our mood. I’d like to share the recipe of our favorite cocktail which I have named “The J.K. Capri.”

    The J.K. Capri: Crush orange slices, unrefined sugar and mint. Add ice with white rum and soda water. Finish with a dash of dark rum.

    A Week in Venice

    May 2009

    Fiaschetteria Toscana

    Cannaregio 5719, San Giovanni Grisotomo
    +39-041-528-5281
    www.fiaschetteriatoscana.com
    Be certain to book the dining room downstairs.  We ate at this restaurant twice because our first dining experience here was our favorite in Venice.  The upstairs dining area is where they relegate larger parties and children.  And that’s totally cool, but you might get stuck waiting for an hour+ after ordering to get your food and then having to ask for the bill three times.  The food is the same on both floors, but the service was not.
    I tried to not let our second experience detract from our first, because the first time around was so lovely.  The bartender from our hotel, Marco, a local and also self-proclaimed foodie, said FT was one of his favorite restaurants in the city.  The food doesn’t change over the years, and it’s simple preparation, but only the freshest ingredients are used.  Using our first dining experience here as the beta, we wholeheartedly agree, dine on the downstairs level here and this would be one classic Venetian place not to miss.   Be certain to get the fresh grilled fish, as it is their specialty.  Save room for the tiny strawberry tartlet if strawberries are in season.

    Il Ridotto

    Water taxis in Venice, Italy
    Castello 4509, Campo SS. Fillippo e Giacomo
    +39-041-520-8280
    www.ilridotto.com
    A very close second prize for dining experiences this week goes to Il Ridotto.  Initially, it felt a little exclusive and on the fancy side versus the other restaurants we had been to in Venice; however, this feeling subsided quickly.  The chef treats his restaurant as his home, and was determined to make our dining experience an inviting and special memory.  He checked up on us frequently to make sure we were enjoying his creations, but he was so subtle that it never felt intrusive.  He gets more artistic and creative with his preparation and presentation than our other Venetian dining experiences, but it wasn’t over the top frou frou noveau.
    We loved the local baby squid in their ink on top pureed potatoes.  We had various raw fish tossed with lavender and paired with fruit or other items as a starter.  Our favs from this dish were the scorpion fish with apple and fennel, the sea bas on top of a peach and the tuna with thyme.  Our absolute favorite part of the meal – and one not to miss – was his pasta.  We had peperoncino ravioli with rock shrimp, garnished and dressed with fresh tomatoes, basil and a sliver of mozzarella.   OMG.  So delish.  The fresh fish is also not to be missed here.

    Al Covo

    Castello 3968, Campiello della Pescaria,
    +39-041-522-3812
    I know this one gets added to every Venice foodie list and we were told by one of our friends who is the GM of a very famous Italian restaurant in NY (as well as a few others he worked with) that this was THE best place in Venice to have fritto misto. The owner/chef was so honest and endearing.  He alone will make you come back.  We defaulted to him in selecting our dishes.  He said it was like asking a father who his favorite son was.  But, with his guidance, we shared the fritto misto (the portion is so large that it needs to be shared and the owner will tell you this even though it goes against the P&L).  It was truly delicious and prepared in the classic Venetian way.  I loved the cod – mmmm mmm good.  He has a broad wine list with wines that are reasonably priced.

    Vini da Gigio

    canal in Venice, Italy
    Cannaregio 3628, Fondamenta San Felice
    +39-041-528-5140
    www.vinidagigio.com
    Ok – this one was written up in so many food-rating books and all with very high ratings.  It was good, but we were a little disappointed.  We loved the soft shell crab and I would imagine their fritto misto would probably follow suit, as the preparation would have been the same.  Pass on the pasta.  The servers were very lovely and personable, but I think this restaurant has such a following and demand for reservations that they’ve fallen prey to the “resting on their laurels” syndrome.  Advice to management – A restaurant with ratings in major guide books such as yours shouldn’t allow the pestering rose guys to ask patrons 4 times over the course of a meal if they want a rose.

    Ca d’Oro (Alla Vedova)

    Cannaregio 3912
    +39-041-528-5324
    Inexpensive, good and endearing.  A traditional bacari experience.  You must have a meatball (or three).

    Snacks, lite bites and other:

    Osteria Enoteca

    San Marco 1610
    +39-041-528-5242
    After seeing what could be the most expensive and underwhelming cocktail or snack of your life in the San Marco Piazza, this was such a welcoming experience.  We had a lovely half bottle of Brunello and deliciously and perfectly cooked pasta.  Put this one on your agenda for a lite lunch after walking around San Marco, as all the tourists in that area are too busy queuing at Hard Rock Venice to find this little gem.

    Il Refolo

    Santa Croce 1459
    +39-041-524-0016
    Post reading many guide books and seeing a deluge of non-locals (massive fanny packs seem to be the dead give away) eating at pizza places, we steered clear of this food genre.   I mean amazing prosciutto and melon is in abundance here people, so why default to pizza especially if you are warned in advance that it’s so-so?  However, sometimes, a pizza and a beer hit the spot.  We agree, the pizza here was very good.

    Antica Drogheria

    (wine store)
    San Paolo
    +39-041-522-9762
    www.imascari.com
    He was very honest telling us which wines had been sitting around for a little while and which ones they had just got in – 2004 Brunellos had just arrived that week, so of course, we picked up a few to take back.

    Best of the Best:

    If we were to diet for a month and prepare our ultimate Venetian dinner menu based on our experiences this week it would be:
    Soft shell crabs, Vini da Gigo
    Meatball(s), Ca d’Oro
    Prosciutto, so fresh at most locations
    Pasta sampling:
    – Rock shrimp in peperoncino ravioli, Il Ridotto
    – Osteria Enoteca
    Grilled Fish, Fiaschetteria Toscana