How to have Good Manners at a Wine Festival

Event/ Marinne Corps community services 11th annual Wine FestivalI’ve worked at my share of consumer wine tastings – and there’s no sign of that part of my job ending – so I thought I would try and help ALL of us by publishing a post on wine festival manners. This is more a chain of thoughts rather than a well-structured list, so I would encourage anyone with further tips, or even questions, to chime in.

Let me start by saying that, as for most occasions in life, if you use decent judgement and act like a considerate human, everything should go well at your next wine tasting event. But it does help to keep in mind a few specifics:

Do not wear fragrance of any kind. Wine tastings are meant for people to smell, taste, and enjoy wine, not for them to drown in your “signature scent”. Any perfume, cologne, lotion, or hairspray with a strong fragrance should be 100% avoided. Lingering odors get in the way of tasting wine because our sense of smell is strongly linked to what we taste.

Don’t arrive at the tasting table chewing gum or drinking coffee.  Any strong taste that is left in your mouth right before tasting wine will interfere with your wine tasting experience.

Drink lots of water.  It’s important to hydrate when you are tasting (or drinking) a lot of different wines. You will thank me later.

Speaking of tasting (or drinking), it’s okay to drink the wine instead of spitting it in the provided bucket (more on that later). I don’t have to tell you to take your time and “drink responsibly” though, do I?

Make sure to eat enough before and/or during the tasting. Having a full stomach will enable you to taste (or drink) more wine without feeling tipsy. Having bites of crackers, bread, or cheese every so often after tasting a string of wines, will cleanse your palate and get it ready for the next wines.  Food will cleanse your palate more effectively than water alone.

Speaking of water, do not rinse out your glass with water every time you taste a new wine. If you taste the wines in a meaningful order (the person pouring the wine should lead you through this way), there is no need for a water rinse in between. The next wine should be sufficient to eclipse the taste of the previous.  If you are tasting red wines, and you move on to a table to taste white wines, feel free to ask for a small wine rinse from the pourer.  This will be more effective than water.

It’s okay to spit the wine out, or pour any extra in the spit/dump bucket.  If you drink every wine at the festival, your evening will end quickly.  No one should be offended if you taste and then spit the wine out (it’s what the pros do). If you are not comfortable with spitting, feel free to pour the wine that is left in your glass in the dump bucket and move on to the next.

While we are on the subject, please do not spit the wine back in your glass and then dump it. I’ve seen this far too many times. It’s disgusting in a public setting and just don’t do it.

Offer your opinion and ask questions about the wine you are tasting. You are here to learn, and talking and asking questions is appreciated. That being said, don’t try to act like the big wine expert dropping knowledge on everyone and taking up all the air at the tasting table.

Discard preconceived notions and try something new.  Tastings are meant for you to discover what you like. Don’t wrinkle your nose and say, “I don’t like Chardonnay”. There are many different expressions of grapes like Chardonnay.  Taste it, and you might be surprised.  Otherwise, the worst that can happen is that you confirm your suspicions and dump the wine out.

Attempt not to go straight to the VIP table.  I get it. You want to get your money’s worth and have a chance to taste the pricey stuff.  If there’s a big line at all the VIP tables, stop at another table on the way.  Not all good wine is pricey!

Don’t move your glass around when the person is pouring.  Lifting your glass, or lowering your glass, mid-pour is not helpful.  Talking to your friend and moving your glass side to side is simply annoying.  If you get a splash of wine on your arm at this point, it’s all your fault.  Similarly, yanking your glass away because you only want a small pour is bad news.  Use your words and ask for a small pour, please.

Don’t set your glass down on the table. This is more of a suggestion, but it’s easier to pour for you if your glass is not down on the table in front of a wall of wine bottles. Your wine glass can also get confused with someone else’s glass if you lose track of it.

Swirl the wine in your glass.  Give the wine a gentle swirl in your glass to release the aromas and flavors. Don’t swirl too vigorously, especially if you are new to this, as the person next to you might get a Cabernet spritz in the eye.

If you want to look like a professional, hold your wine glass by the stem. This is the proper way to hold a wine glass, and it will keep your hand from changing (warming) the temperature of the wine in your glass.

Try not to think of these tips as “rules” but rather a means to a more enjoyable time. Wine tasting is meant to be fun and being armed with a little know-how will make for a better experience for everyone. Cheers!

**What did I miss? Comment with a tip or a question.**

Hiking & Wine in the Dolomites

alto adige

I can hardly believe my trip to the Dolomites is coming up in June. I’ve always dreamed of visiting the Dolomite mountains, which are in northern Italy, in the region called Trentino-Alto Adige, near the border of Austria and Switzerland. The area is known for skiing in the winter months, and hiking in the spring and summer. I have my plane tickets, global entry card, and hiking boots, as well as my Backroads hiking trip reservations, care of my trusty travel agent at Go Your Own Way Travel. The few things left to do include brushing up on the Italian (and German) language and studying up on the wines of the region. Also, getting in a few hikes before the trip might be a wise idea.

Trentino-Alto AdigeTrentino Alto Adige breaks out in to the mostly German speaking Alto Adige in the north and the Italian leaning Trentino in the south. I’ll be meeting my fellow hikers in Bolzano, which is in the north and is the capital of Alto Adige, also known as South Tyrol or Südtirol.  For perspective, Bolzano is about a three-and-a-half-hour trip from both Milan and Venice.

As I read about the difficult grape growing conditions in Alto Adige, due to the steep slopes and mountainous terrain in the region, I can only imagine I’ll be earning that glass of wine at the end of each day of hiking. As in many other European wine regions, the vineyards are planted on the slopes along a river, here the Adige River, and the best wines come from grapes planted at around 1,500 feet. At this altitude, the grapes are high up enough to get the benefits of the varying day to night temperatures but are not so high as to be overly exposed to frost.

Alto Adige is in a unique position, where the Alps to the north protect vineyards from cold winds, and the open valleys to the south enable the warm air in from the Mediterranean. There is plenty of sunshine (300 days per year!) but also ample spells of rain to benefit the grapes.

There will be a great variety of wines to try because Alto Adige grows not only more well-known international grapes, such as Chardonnay, Pinot Grigio, Riesling, Pinot Blanc (Weissburgunder in German) and Gewurztraminer, but also lesser known grapes prominent in Germany and Austria, including Kerner, Muller Thurgau and Sylvaner.  These grapes all make white wines, which is what Alto-Adige’s cool climate excels at. There will be reds to sample too, including Pinot Noir, and the local stars, Lagrein and Schiava.

I have tried wines from Alto Adige in the past, with delightful results.  For instance, I had never even remotely enjoyed a Pinot Blanc (or Pinot Bianco) until I drank one from Alto Adige. I always found Pinot Blanc to be flat and bland and, in comparison, Pinot Bianco from Alto Adige is bright and flavorful. Pinot Grigio from Alto Adige seems to have more character to me as well. Lately I have been trying to seek out Kerner, in anticipation of my trip, which is a hybrid of Schiava and Riesling, and beautifully aromatic.

In terms of the reds, I had never heard of Schiava until about five years ago, but once I discovered its bright red fruit and slight tartness, I was hooked. Lagrein I always found to be like Merlot, but I have not had one in ages.

I look forward to doing more exploring of the wines before my trip, and of course during my hiking and wine experience. I’ll report back; and I’m sure you’ll hear all about the food from this hungry hiker as well!

Shuck this Winter Weather

Seeking shelter from the snowy streets of Philadelphia earlier this week, I found myself bellied up to the oyster bar at Oyster House on Sansom Street near Rittenhouse Square. I had been (trying) to sell wine all day, to restaurants in and around the city that have seen more than their share of slow business due to the relentless storms hitting the northeast this winter. Despite the increasingly icy sidewalks, and wet, sleet-like flakes tumbling from the night sky, Oyster House was filled with customers and bustling with activity.

I’ve been trying to get to the bottom of which types of oysters I enjoy, and which types I don’t. I usually tell myself I am going to take notes so that I remember, but that never happens.  Maybe this is similar to how you approach wine? At any rate, what I have learned is that I generally like east coast, smaller, salty, briny oysters, which is very useful in ordering and getting what I like. (See, you can try this approach with wine!).

My server helped guide me to Wellfleet (from Cape Cod, MA), Old Barney Salt (Barnegat Bay, NJ), and East Beach Blonde (Charlestown, Rhode Island) oysters and he was spot on. My favorites were the East Beach Blondes, which were crisp, fresh, smooth, and salty. Oyster House changes the list often, sometimes even twice a day, so the opportunity to try new types of oysters is boundless. These beauties didn’t need much but a squeeze of fresh lemon, but the mignonette sauce was so perfect I couldn’t help but add some before slurping away. Expertly handled by the skilled shuckers behind the bar, these oysters were completely free in their shells. I sipped a lively cremant (French sparkling wine) from Burgundy, which was the ideal accompaniment.

All of the other fresh, chilled seafood behind the oyster bar looked very tempting, but just thinking about my frosty slog back to the hotel after dinner, led me to order the smoked fish chowder. Cream be damned, this was exactly what I needed.  The chowder had just enough smoke and spice to balance out the cream. The balancing act was complete with a glass of minerally Chablis from Domaine Servin. I scraped the bowl clean and then made my way safely back to the hotel, with a happy belly, and not-so-appropriate footwear.

Oyster House will absolutely become one of my go-to restaurants when I’m in Philly. If you’re looking for an easygoing atmosphere with some of the freshest seafood in town, you should check it out too.

Oyster House 
1516 Sansom St. (Center City)
Philadelphia, PA 19102
(215) 567-7683

Bubbles, Bubbles, Everywhere

Lately I have been pondering just how many options we have when it comes to sparkling wine.  You may think that Champagne and Prosecco are your only real options, but I am here to tell you that is simply not the case.  Sure, Champagne is the standard bearer, and Prosecco is your “cheap and easy” option, but consider there is also Cava, Sekt, Cremant, Franciacorta, American sparkling wine, and British Sparkling wine too.  Any of these bubbles can serve you well on a special occasion as well as with a bowl of popcorn, a bag of chips, and a good binge watching session.

Let’s break it down before you pop some corks:

How Sparkling Wine is Made:  There are two basic methods of making sparkling wine. The Traditional, or “Champagne Method”, and the Tank, or “Charmat Method”. Bubbles in sparkling wine are produced when the wine goes through a second fermentation (the first fermentation turns the sugars in the grapes in to alcohol).  In the Champagne Method, the second fermentation takes place in the bottle, producing small, precise bubbles. In the Tank Method, the second fermentation takes place in a large tank (go figure), which produces larger, softer bubbles. The Tank Method is faster, produces more volume, and results in less complex wines.

Champagne:  Champagne is from the Champagne region of France; period.  A sparkling wine cannot be called ‘Champagne’ unless it is from this place. Champagne is located in the cooler part of France, north of Paris. These wines are made from one or a combination of Chardonnay, Pinot Noir, and the lesser known Pinot Meunier (a red grape).  Styles range from citrusy, crisp and bright, to toasty, rich and full.

There are what we call the “big Champagne houses” of France, for example Moet & Chandon, Veuve Clicquot, Krug and Tattinger, and smaller Champagne producers such as Marc Hebrart, Vilmart & Cie, Pierre Peters, and Agrapart & Fils. The larger houses make consistent styles of Champagne that are easier to find out in the marketplace, but I would encourage you to seek out the smaller producers for better value and diverse styles. You really can’t get a decent Champagne for less than $50 so don’t fool yourself in to trying.

Cremant:  Cremant is sparkling wine from France, but from regions such as Burgundy and the Loire Valley, not from the Champagne region. Cremant is made from grapes that are native to the region where the wine is being made. For example, Cremant from the Loire (Cremant de Loire) can be made from Chenin Blanc, Cabernet Franc, Pinot Noir, and a few others. Cremant is made using the Champagne Method, and offers good value.  You can get a lovely Cremant for $20 bucks, give or take.

Prosecco:  Prosecco comes from Italy; the village of Prosecco to be precise. The grape used to also be called Prosecco, but in order to make sure that no wine outside of the Prosecco appellation could use the name, the grape became known by its alternative name, Glera. Prosecco is made using the Tank Method and is generally simple, crisp, and may have a touch of sweetness.  Not all Proseccos are created equal. If you want to find a Prosecco with a little more depth of character, then look for “Valdobbiadene” on the label. Grapes from the Valdobbiadene province grow on the cool hillsides and produce more complex wines.  You can find a decent Prosecco for $12-15 on up. If you are going to dump orange juice in it and make a mimosa, by all means go with a cheap one, but if you are going to drink it straight, choose one in the $15-18 range.

Franciacorta:  Also from Italy, Franciacorta comes from the Lombardy region in the north, bordering Switzerland. These bubbles are made in the Champagne Method and cost more than Prosecco. Chardonnay, Pinot Noir and Pinot Blanc are the grapes used to make Franciacorta. Although northern, Lombardy is warmer than Champagne, France, resulting in slightly riper wines with fuller fruit flavors.  A good Franciacorta will cost you $25-40.

Cava:  Cava is the often overlooked sparkling wine from Spain. There is admittedly a lot of bad Cava brought in to the U.S., but there are good examples worth seeking out too. Cava is generally around the price of Prosecco, and is produced using the Champagne Method. Pronouncing the grapes, which include Xarello, Macabeo and Parellada, may prove challenging, but the fruity, citrusy flavors are bright and welcoming. Chardonnay and Pinot Noir grapes can also be used. The name Cava comes from the caves the wines are aged in and not a region, so Cava can be produced in various areas around Spain.

Sekt: Sekt is synonymous with sparkling wine in Germany and Austria, and the standards for quality are loose at best.  Germans and Austrians drink a LOT of Sekt, but you don’t see much of it here in the states.  Pinot Noir, Chardonnay, and Pinot Meunier are used, but indigenous German/Austrian grapes, such as Riesling, Kerner, Pinot Gris, Silvaner, etc. are also used to produce Sekt.  Most Sekt wines are made in the Tank Method and are low in alcohol with juicy pear and floral aromas and flavors. If you can find it, expect to spend in the $18-$30 range.

British Sparkling Wine:  Sparkling wine from England is having a bit of a moment. It makes sense that the English should focus on sparkling wine; they don’t really have the climate for anything else. The weather and soils on the coast south of London are, in fact, quite similar to Champagne, and some Champagne producers are looking to purchase vineyards in England. The wines are made using the Champagne method. Until recently, you couldn’t find British bubbles in the U.S. but they are now making their way on to wine lists and in to retail shops in the states. The latest sparklers coming out of England are made from traditional Champagne grapes, Chardonnay, Pinot Noir and Pinot Meunier, along with an English grape variety aptly named Bacchus. Some are made from traditional German varieties as well. English fizz is not cheap; look for bottles in the $50-65 range.

American Sparkling Wine: With no rules as to which grapes have to be used in sparkling wine, bubbles can be made almost anywhere in the U.S.  Most quality sparkling wines from America are made in California, and many Champagne houses have invested in California vineyards for this reason. The coolest areas, such as Anderson Valley on the North Coast, are best suited to sparkling wine production. There are also areas of Oregon and NY State that are befitting for making bubbles. Most American producers choose the traditional Champagne grapes and the Champagne method of production, and styles can vary as much as they do from Champagne. Expect to spend $30-50 for a quality American sparkler.

There are other wines with bubbles, including Lambrusco (sparkling red from Italy), Moscato d’Asti and Brachetto d’Acqui (sweet sparkling wines from Italy), Pétillant-Naturel (trendy, naturally sparkling wines from anywhere), and of course sparkling wines from other countries (such as Australia and South Africa), but the above examples are the best place to start if you are looking for a “Champagne-like” experience.

Now you are ready to pop some corks. Just make sure to hold the cork and turn the bottle to slowly ease the stopper out. Contrary to popular thinking, a loud “pop” is not what you want to hear when you open sparkling wine, rather a faint “hiss”. And please don’t aim the bottle at you, or anyone else. Oh, and it’s up to you of course, but I like to drink my sparkling wine out of a regular wine glass.  It may not look as elegant, but you’ll get more out of the aromatic experience. I also like the Coup, pictured above.

Georgia On My Mind

I attended a dinner featuring Georgian wine and food earlier this week. No, not the Atlanta, Georgia-Georgia, the former Soviet Republic of Georgia. While there has been some buzz about Georgian wines over the last few years, I didn’t really know what to expect. Admittedly, I also did not know much about the country itself.

A Little Bit About Georgia (The Country)

Georgia became independent from the Soviet Union in 1991. The country is located on the Black Sea, bordered by Russia, Armenia, and Turkey. In square miles, it’s slightly smaller than Ireland, and the population is 4.3 million (Ireland’s population is 4.7 million). The terrain is mountainous, with many varying types of soils and climates. The Georgian language is very difficult for outsiders (it even has it’s own alphabet); other languages, such as Russian, are also spoken. Agriculture, including tea plantations, orchards, and vineyards, is an important part of the economy.

Winemaking in Georgia 

Winemaking in Georgia goes back 8,000 years (seriously, that is not a typo). The tradition of making wine, however, did not go uninterrupted.  Assaults and invasions from neighbors, including the Greeks, Romans, Turks, and Arabs, at different points during Georgia’s turbulent history, had natives escaping their vineyards to safety. They did, however, preserve cuttings from their vines, helping to keep tradition alive.

The biggest difference between winemaking in Georgia, and winemaking anywhere else, is the use of giant clay pots, called qvevri (pronounced with a “k”). Although some Georgian winemakers currently use stainless steel tanks and oak barrels to make and store wine, the traditional method values the qvevri. These egg shaped vessels, similar to amphora in other wine regions, can hold as much as 10,000 liters of juice (more than 13,000 bottles of wine). In the time-honored method, the entire winemaking process takes place in the qvevri, from fermentation (turning the grape juice in to alcohol) to aging. The qvevri are not used to transport wine, as they are buried underground to stabilize the temperature.

The Grapes of Georgia

There are more than 500 grape varieties grown in Georgia. Some of the most common include:

  • Saperavi – A bold, dark red grape, and one of the few grape varieties that has red skin and red pulp (in most instances the pulp, or juice, inside the grape is clear).
  • Rkatsiteli – A white grape that results in full bodied wines with fresh acidity.
  • Takveri – A red grape used for dry, sparkling, and dessert wines.
  • Mtsvane Kakhuri – A white grape that produces dry, crisp wines.
  • Kisi – A white grape that produces amber colored wines with ripe fruit and floral notes.

Fermentation in qvevri is a natural and gradual process, where the juice of the grapes stays in contact with the skins for longer than in modern winemaking processes. This gives the wines a deeper color, and the whites can look almost amber. The whites I sampled tasted fresher than the color led me to believe they would. They were medium to full-bodied due to the lengthy skin contact, but were still refreshing, especially with the flavorful Georgian food. The reds were rustic, to be sure, but I could taste the pure fruit without any oak to mask the authenticity. Many of the wines are not yet imported so there is no real point in naming names.

The Foods of Georgia

The Georgian cuisine has been influenced by many cultures, such as Iran, Asia, and Turkey. Bread and dumplings, fresh cheeses and vegetables, pickles and oils, all taste unique based on the herbs and spices from the region, including coriander, mint, fennel, garlic, bay leaf, and clove, among others. At Oda House, a wonderful and traditional Georgian restaurant in the East Village, NYC, we sampled: Pkhali (chopped and minced eggplant, spinach, and leek with ground walnuts and spices); Lobiani (bread filled with mashed pinto beans); Imeruli (cheese bread); three preparations of Sulguni cheese (fresh, smoked, and with mint); and the ‘fan favorite’, a beet salad with parsley, prunes, chopped walnuts & mayonnaise-sour cream sauce. All of it was crazy delicious and well suited to the wines.

Books, Resources and Places to Try Georgian Wine & Food

Oda House  Restaurant NYC

Tasting Georgia: A Food and Wine Journey in the Caucasus by Carla Capalbo

Wines of Georgia Website

Where to drink and buy Georgian Wine

I’m excited to try more wines from the region, and I’ll certainly be back to Oda House to sample more of the unique and flavorful food.

The 2017 Rosés Are Coming

Rosé season is coming up gang!

7981_content_roseActually, there really isn’t a “rosé season” per se; that’s just something we created in our collective minds. As if we can’t drink anything pink unless it’s spring or summer and the sun is shining. Nonsense! You probably drink white wine in the winter, right?! And many white wines are refreshing, just like rosé, and can be even lighter on the palate.

What is indisputable is that the new crop of rosés from the 2017 vintage are being released as we speak. Lots of pictures of pretty pink and peachy juice can be seen on Instagram, wobbling down the bottling line. It seems that anyone who has a wine label these days, considers it an obligation to make rosé.

rosebottling
2017 Long Meadow Ranch Anderson Valley Rosé of Pinot Noir coming down the bottling line.

Now that there is a veritable plethora of rosé options on your local wine retailer’s shelf, how in the world are you supposed to you decide? Besides the obvious strategies of buying by price and label (you know who you are), here are some things to consider:

DRY OR SWEET. Are you looking for a dry rosé or a sweet rosé? Generally speaking, most quality rosés on the market today are dry. If you think you are looking for a sweet rosé, do you really mean sweet, or do you just mean “fruity”?  If you want something sweet as cotton candy, then ask for that.  If you want something with lots of tropical fruit, talk about it that way. If you favor floral, citrus and mineral characteristics, use those words. This will help get what you want.

THE COLOR OF ROSÉ.  It’s tempting to choose a rosé based on color, but don’t put too much emphasis on that. Darker rosés somehow give the impression that they are sweeter (Hey Kool-Aid!), which is not necessarily the case.  More intensely colored rosés do, however, generally have more body because the juice of the grapes spends more time mingling with the skins.  (The skin of the grape is what gives a wine color; in all but a very few cases, the pulp inside the grape is clear.) Grape variety can effect color as well. You would expect a rosé made from Cabernet Sauvignon to be darker than a rosé made from Pinot Noir, because the skin of the Cabernet grape is darker. A good start is to think about a red wine grape that you like, and try a rosé made from that grape.

METHOD TO THE MADNESS.  If you want to get a little advanced, ask about how the rosé was made.  In the Direct Press method, grapes are gently pressed until skins from the grapes turn the juice a pinkish color. When the desired color is attained, the juice is transferred to a tank to rest. Direct Press rosés commonly highlight floral characteristics and are delicate and aromatic. In the Saignée method, rosé is produced during the process of making red wine.  At a very early stage in the red winemaking process (2 hours to a full day), some of the juice, which is starting to develop color, is bled off to make rosé. The remaining juice and grape skins will continue on to make red wine. These rosés tend to be less aromatic, rounder, and fruitier in flavor. Some rosés use a combination of the two methods.

DOES AGE MATTER? Rosé wines can age. Let’s just get that out of the way so the wine geeks don’t cry foul on me. There are rosés from the Bandol region of France that age well, Spanish Rioja rosés that age well, and certainly rosé Champagnes that stand the test of time. Most rosés you’ll find in your local store, however, are going to be from the previous year’s vintage (2017), or one year older (2016).  Many of the rosé wines that are built to last will cost you more than $25. The vast majority of rosés under $25 are made to be drunk young and fresh, within a year or two of the vintage date.

Whether you are looking for a wine to sip by the pool, quaff on the porch, enjoy with a plate of salumi and olives, or pair with a more serious meal, there is a rosé out there for you. Cheers!

High on High Street

IMG_0793The first stop on my latest wine road trip was to the home of the Super Bowl Champion Philadelphia Eagles. Soon after I arrived and checked in to the Kimpton Monaco, I made my way past the vendors hawking championship gear on Market Street, towards High Street on Market.

High Street on Market is part of the High Street Hospitality Group, which also owns a.kitchen+bar and Fork in Philadelphia, and High Street on Hudson in New York. I have eaten at Fork, which was excellent, and High Street on Market is Fork’s more casual cousin.  High Street is open all day, from coffee and pastries to cocktails and pasta. My memory of Fork was that everything was exceptionally flavorful, so I was ready to have my taste buds roused once again.

I ordered a glass of Folk Machine Chenin Blanc, a Loire-inspired white from Mendocino, California, from the all-American wine list while I looked over the menu. Mineral-driven, citrusy dry white wines are my jam, so this was the perfect choice to fire up my appetite. A lot of things on the menu sounded to me as if they wouldn’t go well together, so I solicited the help of my server. Once he convinced me that it was okay to eat chow-chow alongside wild boar ragu, I was ready to order.  I started with the sunchokes, a dish from the section of the menu called “snacks”.  Sunchokes are one of those things that call to me from any restaurant menu. A root vegetable from the sunflower family, they have an umami flavor and a crunchy bite. These came roasted, with a texture that reminded me of eggplant, with slices of crisp, raw sunchoke mingled in.  Delicious.

IMG_0801
Clockwise: Crispy Broccoli, Pasta with Wild Boar Ragu, Sunchokes

My selection from the “plates” part of the menu arrived with my sunchokes. I chose the Crispy Broccoli with Chow-Chow and Scallion. The dish arrived looking like a giant tempura chia tree but the combination of flavors was so addicting that it was difficult to put my fork down. Chow-chow is a sort of fermented relish and it balanced out the lightly fried crunchiness of the broccoli very well. I took a break from my broccoli to order a glass of red wine in anticipation of my pasta course. This time I chose a spicy Cabernet Franc, in keeping with the Loire-inspired theme, from Ravines winery in the Finger Lakes, NY.

My pasta dish was Burnt Grains Campanelle, which is a bell-shaped pasta made from burnt wheat. The nutty-flavored pasta was dressed in wild boar ragu and parmesan. The dish was really rich, perfectly seasoned, and ridiculously flavorful. I overheard the ladies next to me talking about how their pastas had more flavor than most pastas. If I had heard that at any other time, I may have rolled my eyes, but as I dug in to my Campanelle, I knew exactly what they meant.

You may have noticed that I don’t have much of a sweet tooth so I didn’t even deign to look at the dessert menu. Instead I finished my glass of wine and took the long way back to the hotel, to walk off my very filling but heavenly tasting meal.

High Street On Market

308 Market Street Philadelphia, PA 19106
(215)625-0988