Drinks, Recently

Here’s what I’ve been knocking back in the past week! Some Hungarian bubbles by way of Törley Gála at new resto Red Hill. Get into it.

Of the non-alc variety: a strawberry elderflower agua fresca at neighborhood favorite Forage. Yeah, that food wasn’t too shabby either. Pro tip- drink 1/2 of the agua fresca and refill with Pelligrino. You’re welcome.

Dug into some French vin while at Night + Market. I don’t remember what left these little snacks in the glass, could have been the Descombes 2010 Morgon I brought or the Domaine des Sablonnettes Le Bon Petit Diable Kris shared with us. Both most excellent.

“Visited” my old friend Bruno late Monday night with a glass of his 2004 Antece at Terroni. Fiano like you’ve never had it before. Have always loved this wine. Miss you boss!

I’m thirsty now.

Find me on Instagram @ubriaca

Anno-versary

A little over a year and 125 blog posts ago, I started Brunellos Have More Fun.  Also around this time, I was settling into my cozy digs at Casa De Conciliis, working my very first harvest and beginning what would be the most marvelous adventure I’ve ever had. I’m feeling a bit nostalgic. So, I’ve decided to get retrospective and share some of my very favorite photographs from that magical time (and the posts that they accompanied). I mean, can you get better photography inspiration/subject matter than Italia??

Sit back, grab a glass of vino and enjoy.

It’s Raining Pasta- Sunday morning with a family in the kitchen. Happiness.

Mezzogiorno - aka Lunch at The Winery.

Ode to Moscato di Terracina- in Lazio with Andrea Pandolfo in some of the most beautiful vineyards I’ve ever seen.

The Secret Vineyard- my secret vineyard.

True Wines and The Ultimate Cellar- A day with Giampiero Bea at Paolo Bea in Montefalco.

The Lion Count & The Forgotten Varietals of Emilia-Romagna- Leone Conte, a wild Vespa ride & two people in love.

An Attic Full of Acid Never Tasted So Good- a peek into the Medici acetaia.

Liguria: A Love Letter in Photos- a stroll down the sea cliffs of the Cinque Terre.

A Lot of Olives Equals Not  A Lot of Oil- working the olive harvest in Tuscany with some donkeys and WWII parachutes.

Looking back over all these words and photos and memories, my heart aches (more than) a little. The people I have been so lucky to know, the laughs and stories shared, the glasses clinked and bread broken, the utterly breathtaking landscapes I have been able to experience…

If I never get back to Italy ever again, these could fill me with happiness for a lifetime.

Going Back to Cali



No, not me. Not just yet. But about 1,000 bottles I labeled heading for California. As I sat in the warehouse applying my 832nd label sticker of the day, I thought “maybe i should document this.”  If not only to be informative, then to at least momentarily cure my boredom. In a small winery, sometimes the wine is bottled and left unlabeled. When a large order comes in, the bottles are then labeled according to the country and importer. And at De Conciliis it is all done by hand. Yes people, by hand. So, here it is: a step by step peak into how a bottle gets packaged and ready for shipment.

Sunday Sip: The Last Supper

Today is my last day in Campania with De Conciliis. I am sad to leave this beautiful place and these truly wonderful people, but there is much more of Italy to see…and much more wine to be sipped. To send me off, everyone went out for a special lunch at a local favorite, Nonna Sceppa. And I certainly can see (and taste) why it is loved.

biz card

ambiance

Nonna Sceppa is in the town of Paestum, home of Greek temples and many a water buffalo. It is owned and operated by two brothers who happen to be married to two sisters. The men work the front of the house and the women run the kitchen. The menu is heavy on fish and seafood as are many menus in this coastal part of the region. Other items that pop up continually are eggplant, artichoke and the prized mozzarella and ricotta di buffala. We began our multi-course adventure with some Franciacorta. Bubbles and fried food = a match made in heaven.

bubbles

Fried mozzarella with anchovy and tomato & Fried eggplant "meatball"

Fried mozzarella with anchovy and tomato & Fried eggplant "meatball"

Classic fritto misto of calamari, zucchini, alici (like sardines), shrimp & artichoke

Classic fritto misto of calamari, zucchini, alici (anchovies), shrimp & artichoke

We continued with the Franciacorta for part of the next course….crudo! Crudo =  raw. This stuff was fresh, fresh and more fresh. A bite full of freshness.

Shrimp and herbs on crostini. Simple and delightful.

Shrimp and herbs on crostini... Simple and delightful

Tuna crudo with a splash of aged balsamic on crostini

Tuna crudo with a splash of aged balsamic on toast. My favorite!

prawn bonanza