A Ribolla Rainbow

Some of you might know that I moonlight as a sommelier at Terroni. Well, there’s some exciting news in Terroni World- a second, gorgeous location is about to open in downtown Los Angeles. Seriously guys, this is going to be one of the best looking restaurant spaces in LA. There are still a lot of finishing touches to be made, final inspections, etc,  but owner Max just couldn’t wait and decided to host a wine tasting for trade to show off the new digs. The star of the tasting, other than the fab restaurant? Ribolla Gialla from Oslavia in Friuli.

The six winemakers that belong to the Association of Ribolla di Oslavia Producers were in attendance- Radikon, Primosic, Princic, La Castellada, Fiegl, and Il Carpino. FYI- Oslavia is a village near the town of Gorizia in the Collio appelation of Friuli, a stone’s throw from Slovenia. If you don’t know, now you know! Some truly interesting wines are made in this part of the world.

Ribolla Gialla, a late ripening grape with thick skin, is the star of the indigenous white grape show in Oslavia. Ribolla wine can vary drastically in style. But in Oslavia, it is now becoming more commonly made with some amount of skin contact, due in part to the pioneering efforts of the Radikon family, to resurrect a more traditional way of winemaking. Historically, winemakers in the area (and a lot of other areas in the world) didn’t have a lot of money for equipment, no yeasts or enzymes, no SO2, and it was easier to just leave the skins on the juice after pressing. They made white wine just as they made their red wine, and quite naturally.

The wines poured for us varied in the length of skin maceration, and you can see the different shades of gold and amber as result. What I love about Ribolla, and skin contact whites in general, is their food pairing versatility. I’ve said it before and I’ll say it again.

There’s interesting texture and a kind of sweet/savory/spice combo. I think this style of wine does incredibly well with herbacious, savory, or salty foods, like the salt cod fritters we had (pictured above) or the AMAZING quail tortellini below.

Such a wonderful afternoon spent with these passionate winemakers trying to share the love of their land and their wines. Hope you seek these out, and if you live in LA, stay tuned for the grand opening of the downtown Terroni. You’ll definitely be able to drink some Ribolla there.

Don’t Judge

…a wine by its label! I happen to think this particular label is no bueno. Maybe it’s so bad it’s good? OK- It’s not awful, but it could be a lot better. ANYWAY, I don’t like it. So, if I was just shuffling around a wine shop trying to decide what to pick up not knowing anything about this particular wine or winemaker, I would pass right by it. It happens every day in wine shops all over the country. People judge. I judge. You know how I love a wine that gives good label.

My point is we need to judge less and uncork more. Because if we do, we will get to enjoy a wine like this Luigi Tecce Satyricon. We opened it during a staff Campania tasting at Terroni and ’twas my favorite of the day. Pure Aglianico through and through. Somebody give me a pizza! I’m reliving this taste sensation in my palate brain.

Lady Somm Style: Kathryn Weil

Meet the always sunny and smiling Kathryn Weil!  Kathryn is currently transitioning from Wine Director of Santa Monica’s  Rustic Canyon Wine Bar and Milo & Olive to sommelier for Terroni‘s soon to be opened second location in downtown Los Angeles. I love this lady and the energy she brings to the wine game!

How did you become a sommelier?

I moved to New York City after college with a degree in English and a dream of being an actress – which meant I was looking for a job in a restaurant.  I started out as a back waiter in this darling little place called August in the West Village.  I knew nothing about food or wine – so I was completely overwhelmed but totally IN LOVE.  I think I was the only actor in New York who adored her day job.  I bought Karen MacNeil’s The Wine Bible and it took me a year to actually read through the whole thing but I was hooked.

What’s your daily uniform?

Clothes: At Rustic Canyon, the dress code was upscale casual.  So I loved to wear fun dresses and skirts – preferably colors and prints.  I love vintage.  My favorite is a blue and white striped belted 50’s dress with pockets.  Now that I’m at Terroni I’ve got a sweet striped apron.

Shoes: Heels – I don’t feel like myself without them.  That being said, they’ve got to be super comfortable to wear all day. Usually it’s my vintage Mary Jane pumps or my Indigo ankle boots. I love heels.

Jewelry:  Always – I can’t even go to the gym without earrings. On the floor I keep it simple and small – my grandmother’s diamond studs and my recently acquired engagement ring.

Hair & Make-Up: I have naturally curly hair, so unless I blow-dry it straight, I’ll wear it up to be out of the way – a high bun or low-french roll, 40s style. I wear eye make-up, never lipstick.

 

Do you transition your clothing from daytime duties to nighttime service?

On days when I’m stocking or working in the cellar then absolutely!  I’ll wear jeans and a long-sleeved t-shirt so I can move easily, lift stuff & get sweaty.  When I’m tasting, I usually wear my evening uniform or something a little nicer – like jeans and a pretty blouse.  But whether I’m pushing the dolly, doing inventory or going to a tasting I’ll be wearing heels.  I told you, I love heels.

Three things you can’t leave home without.

1.    Wine key

2.    My tasting notebook

3.    extra bobby pins

Three things a sommelier should never do or wear.

1.    Smoke.

2.    Wear perfume. Everybody says it and everybody’s right.  It’s distracting and unprofessional.

3.    Be pretentious. There is always more to learn.

What do you eat and drink at the end of your shift?

I’d like to say that I’m perfectly disciplined, eating kale and drinking a single glass of champagne.  But I have a big giant huge sweet tooth.  My standard go-to at Rustic Canyon was a glass of Le Corti dei Farfensi “Carennum” Vino Cotto or Vinos Barbeito “Savannah” Verdelho Madeira Special Reserve with a walnut torte (a la mode).

Top photo by Elizabeth Daniels