The 2008 Oregon Pinot Show: 6 Artisan Producers from a Historical Vintage

Pinot Noir grapes in Oregon.  Photo by James Moises

"In the 2008's, you've got the best vintage Oregon has ever produced, the kind of vintage Oregon winemakers always hoped they could produce." Harvey Steiman, Wine Spectator.

Praise for the 2008 vintage in Oregon has been unanimous, from the New York Times, to Wine Spectator and all of the ratings rags, to the Oregon Wine Awards and more, it is simply superb.  With an uncharacteristically dry September and October, the warm days and cool nights allowed grapes to achieve ripeness without sacrificing the freshness provided by good acidity.  The wines are sought after by collectors and wine enthusiasts around the world making the 2008's harder and harder to find.

2010 harvest in Oregon's Willamette Valley.  Photo by James Moises

But on Wednesday, August 22, we are giving 20 lucky people an opportunity to taste 6 beautiful wines made by small artisan producers from this historic vintage.  The wines will be presented by James Moises, Oregon producer and distributor of limited production wines from Oregon and Washington, and promises to be an unforgettable evening of fine wine and great company!

James in the vineyards, Oregon's Willamette Valley.  Photo courtesy of James Moises

This is a seated event and reservations and prepayment are required.  We have only 8 spots remaining so please contact us at 504.304.0635 to secure your spot. $30


Here's a look at the line up:

2008 J. Daan Pinot Noir Willamette Valley, $24, 450 cases produced
Justin and Megan Van Zanten own this small winery in the Yamhill County town of Carlton. J Daan Wine Cellars, currently housed at the Carlton Winemakers Studio, is the effort of Justin and Megan Van Zanten. Justin's "day job" is as assistant winemaker to Andrew Rich, and he worked previously at major Oregon wineries, including Adelsheim and Chehalem.

The wine is produced from the Croft-Williamson Vineyard and Apolloni Vineyard grapes. This vintage shows off the best of Willamette Valley Pinot-- lush flavors of raspberry and cherry with an elegant finish and silky mouthfeel.

2008 Lumos Wine Company Pinot Noir Temperance Hill, $36, 688 cases produced

The Lumos Wine Company is the product of the efforts of its owner/winemaker, Dai Crisp, who was first introduced to viticulture in 1986 when he helped his parents plant a small, 10-acre vineyard on their farm in Wren, Oregon. In 1990 he became manager of Croft Vineyards where he began to develop his own unique style of grape growing. Then in 1999, Dai took on the 100-acre site at Temperance Hill Vineyard, where he is currently manager. While always interested in the process of wine-making, it wasn’t until Dai had proven to himself and others that he could grow an outstanding wine that he finally made the leap with his own label.

The wine won Double Gold at the Oregon Wine Awards! Lovely, brush-tinged juicy red fruits highlight this classy, fresh, delicious wine. Cristom is one of those producers who can do virtually no wrong. Great wine. Renowned vineyard manager meets famous vineyard. Result: Terrific wine. This stuff is dense, purple-dark, and laden with deep flavors and minerally structure.

2008 Capitello Pinot Noir Willamette Valley, $37.50,

Ray Walsh made King Estate's white wines from its start, developing the US's best known Pinot Gris. He rose quickly at King Estate, highly regarded for his ability to bring out the very best in Oregon grapes. Ray left King Estate last year to make his own Capitello wines.  Ray is a native New Zealander, and worked his way up from "Cellar Rat" to "Cellar Master" at Limeburner Bay, Villa Maria, Waitakere, and Coopers Creek Wineries before moving to the US in 1995. He started as Cellar Master at King Estate in June of 1995, then became winemaker in June of 1999. He was instrumental in the development of the King Estate wine style, and in the high ratings and national respect the winery has today.

The wine is sourced from two vineyard sites in the Willamette Valley; Mary’s Peak Vineyard (located just south of Philomath) and Rainbow’s End Vineyard (located in Monroe). Both vineyards are warm sites that are planted on Bellpine soil, offering richness to the fruit as well as elegance to the finished blend
This Pinot Noir gives off rich aromas of ripe raspberry & pomegranate fruits, while offering elegant oak spice, floral and earth tones. In the mouth, a full display of rich berry fruit and silky tannins shows  up front. The intensely bright raspberry -blueberry fruit along with oak tones fill out the mid-palate, leaves you with a viscous raspberry linger.

2008 De Lancellotti Family Vineyards Pinot Noir Chehalem Mountain, $63

The De Lancellotti Family Vineyard's owners Paul and Kendall de Lancellotti bring to Oregon Pinot Noir a dedication to organic and sustainable grape growing practices that is rare to find and hard to achieve.
A hallmark of Paul and Kendall's winemaking philosophy is their commitment to stewardship of the land. In 2004, they received Biodynamic certification for their 27 acre vineyard. Certification is a complex process involving a commitment to the land and to the cycles of nature, as well as to strictly regulated winemaking practices. The Bergstrom and the deLancellotti Family Vineyards operations were the first two vineyards in the Willamette Valley to be certified Biodynamic. In 2008 they received the highest level of Biodynamic farming, Demeter certification. Using France's great Burgundies as his benchmark, Paul deLancellotti aims to bring subtlety and elegance to his signature Pinot Noirs.

IWC & WS 92 points: Full, bright red. Sexy bouquet of raspberry, cherry-cola and potpourri, with subtle woodsmoke and anise qualities in the background. A juicy, spicy midweight that offers sweet red and dark berry flavors and a zesty mineral spine. Darker fruits come up on the finish, which lingers with impressive juicy persistence. Very attractive right now but has the balance to reward another four to six years of bottle aging, at a minimum.

2008 Dominio IV Pinot Noir Poetry and Roses, $33, 205 cases produced

The husband and wife team Leigh and Patrick are the driving forces behind the winery, supported by Leigh’s parents Liz and Glenn. Leigh is in charge of the Dominio IV vineyards, but her main job is to be vineyard manager and co - general manager for Archery Summit, a producer of ultra-premium Pinot Noirs in Oregon. Leigh studied viticulture at the University of California at Davis and joined the team at Archery Summit in 2000. Patrick also studied at the University of California at Davis and is the winemaker of Dominio IV.


WA 91 points: The medium ruby red 2008 Pinot Noir of Poetry and Roses displays an enticing bouquet of exotic spices, incense, floral notes, and assorted red fruits. This sets the stage for a sweetly fruited, elegant wine that also contains plenty of density, impeccable balance, and a lengthy, seamless finish. Drink this stylish effort through 2019.

2008 Moises Holmes Hill Vineyard, $38, 100 cases produced

Born and raised in New Orleans, Jesuit and LSU graduate, ER doctor and professor, Dr. James Moises is a busy man. Somehow between working in the ER and teaching, he is finding time to follow his other passion, making wine. And not just any wine, we’re talking very small production, serious Pinot Noir from Oregon’s Willamette Valley made with sustainable vineyard practices and minimalist intervention in winemaking.  James’ first vintage release was in 2006, producing an old vine Pinot with fruit from friend Mark Wahle’s original family plot that was planted in 1974, and a Holmes Hill Pinot from the recently planted 40 acre site. Total production was only 150 cases in 2006 and in 2007. With the release of the Vieux Carre, a blend of the old vine Yamhill Carlton and the Holmes Hill fruit, production increased to 300 cases. While Mark Wahle is the winemaker, James is there every step of the way, involved from planting to bottling and he wouldn’t have it any other way. He loves the creative process involved in “taking this cluster of fruit and producing something really special that will bring enjoyment to others.”


The Holmes Hill is my current favorite of James' 2008s and it has been since the night we did the 2008 release tasting of all of his wines.  Immediately drinkable, yet it has all the right stuff for aging.  Great plush, silky mouthfeel, delicious dark cherry fruits with balanced acidity and minerality it is a knock out! 

Positano Bites Deep...

“Positano bites deep. It is a dream place that isn’t quite real when you are there and becomes beckoningly real after you have gone.”  John Steinbeck

 After 13 hours of flying and two tiring train rides, the five of us, later tagged as "le cinque donne", lug our suitcases down the very long train track in Napoli. At the end of the platform a pack of Italian male limo drivers awaits, holding up signs, maneuvering around each other, ready to whisk the "stanieri" to destinations on the beautiful Amalfi Coast.  As I yell out into the crowd asking for Vincenzo, a jovial face makes his way to us.  An infectious smile with an easy, friendly manner, we exchange kisses on the check, feeling immediately comfortable with our new found friend and ready for the adventure that awaits.

Vincenzo Fusco, our friend and driver in Positano

Deliriously dazed, we pile into his van and make two request: bathroom and espresso.   With chaos of Napoli drifting behind us, Mount Vesuvius to our left and the bay of Naples to our right we leave the autostrada and begin ascending the infamous Amalfi Coast highway.  Zig zagging our way up past towering rocky bluffs and plunging gorges, the beautiful combination of the mountains meeting the crystal clear waters, I've never seen more spectacular views.  The pastel colored buildings clinging to the cliff ledges, sparkling in the afternoon sun, beckoning, seducing enchanting, what took me so long to get here and how am I ever going to make myself leave this place?

Our first look at Positano

We stop at the pinnacle of one of the cliffs on the highway and both requests are answered at a little tabacchi perched on the edge of the rock.  A little further down the road Vincenzo makes another stop giving us our first drop dead view of Positano.  Nestled in the rock crevice below, its deep blue water dotted white with boats, the dark pebbly beach lined with colorful umbrellas, we have arrived in paradise.  We descend, twisting, turning narrow streets bring us to the road above the villa.  I say "above" because to reach it you walk down a steep flight of 75 steps to reach the terraced ledge along which sits Le Sirene, our home for the next week.  We embrace Chiara, owner of the villa, as two burly porters lift the luggage of 5 women on their backs and bring it down the ancient stairs all in one trip.

View of Positano from Villa Le Sirene

I'd looked at the pictures of the view from the villa's terrace a thousand times, but as Chiara threw open the 12 foot tall double doors, nothing prepared me for the scene that awaited.  All of my senses are awakened from the exhausting trip as we walk out on the terrace and absorb the scene below us.  Sounds of waves crashing, children laughing, dishes clanking in the restaurants below, conversations drifting up the hillside, this little town is so alive with the most wonderful energy.  Salty ocean smells, clean sea air, and aromas from the seaside cafes, accompanied by visually stunning views, it draws me in as no place ever has, and we've only been here 5 minutes...

We settle in and decide on an early dinner followed by a good nights sleep to prepare for our first full day on the coast.  Out of the villa, puffing our way back up the 75 steps we came down earlier, we go left on the street to "Da Vincenzo"  a beautiful little spot on the main drag.  Of course it's early, way to early for any respectable Italian or anyone accustomed to the late dinner hour in Italy, but they we're totally accommodating to our bleary eyed and barely functioning group of tired women.

As soon as I see the menu, I know how I wanted to start my meal.  Insalata del Mare (salad from the sea), piled with fresh mussels, tiny delicate clams, langostino, octopus and squid in a deliciously simple marinade of local lemon juice and olive oil, is a staple on the Amalfi Coast and something that should not be missed.

And now the decision on the wine.  Familiar and beloved varieties like Falanghina, Greco di Tufo, Fiano di Avellino are on the white wine list, but I want something different, something that would taste like this wonderful  place.  So I choose from an unknown producer (who we actually got to visit on our next trip...), Tenuta San Francesco, and select their inexpensive Costa d'Amalfi Tramonti Bianco, a light, crisp blend of native varieties, biancolella, pepella and falanghina grown in a deep valley further down the coast.  Beautiful floral and herbal aromas with wonderful minerality and acid, it is the absolute perfect match for la cucina del mare in Positano.  It became one of our favorite wines on the trip, our go to bottle to accompany any of the fresh seafood dishes, and something I can't wait to have each time we go back.

Le cinque donne in Positano

Sipping on that wine, tasting the sea in that wonderful dish in that little restaurant with 4 of my favorite people around me, is a moment I will never forget.  A peacefulness comes over me, a feeling that there was no where else in the world that I want to be in this moment in time and it is a feeling that stays with me the entire visit.  There is something about this town, the warmth of its people, its natural beauty, culture, wine and cuisine that keep me coming back year after year.  It's affect on me is profound and hard to capture in words, all I know is that it keeps calling me back and I can't help but listen...

Links to our favorite people and places mentioned in this post.  Please tell them Beth & Kerry from New Orleans sent you...
Taxidriver Positano,  Vincenzo Fusco
Chiara & Giuseppe, Villa Le Sirene
Da Vincenzo Ristorante
Tenuta San Francesco

A Dangerously Simple Summer Cocktail

Sunday evenings = cocktail time.  We've done a long, hard bike ride at the end of a busy week, and a nice refreshing beverage is the perfect recovery tonic!  We love citrus based cocktails and this one with fresh lemon juice, ginger and agave nectar added to some Square One Organic Basil Vodka is the BOMB!
Salute!

1 1/2 oz. Square One Basil Vodka

3/4 oz. fresh lemon juice

3/4 oz. agave nectar or simple syrup

1/2-1 teaspoon of chopped fresh ginger

Combine all in a shaker with ice. Shake well and pour into a rocks glass.  Garnish with a fresh Basil leaf and a little of the chopped ginger.

Perfect Summer Tastings This Week

We are keeping busy this week with four public events plus a private tasting on our books, so if you are looking for a nice, air conditioned smoke-free spot to escape the heat, relax and taste some really great wines, we've got something for you!

flites & bites lets you choose your cheese, meats, accoutrements & wines!

First up will be Flites & Bites, an expansion of our Wednesday Nite Flite event where you can pair a tasting plate to your flite experience.  Our menu is simple; you assemble your own "bites" from a handpicked selection of 6 artisan cheeses, 6 meats and 6 accoutrements. You'll select from some of our favorite products like La Tur cheese from Italy, Mahon from Spain or a French tomme cheese; meats like smoked prosciutto, chorizo and pate; accoutrements like chocolate from Bittersweet confections, Mediterranean olives, or Spanish almonds.  Or if you don't feel like thinking, you can leave the decision making up to us and we'll put one together for you. Then you can choose three wines from our extensive and ever-changing list of wines to put into your flite OR leave everything to us and we'll choose for you based on your "bite" selections!  We'll be featuring a few new wines on our list tonight too including new rosés, reds and whites, so come in for  Flites & Bites! Wednesday August 1, 6-8pm.

Thursday brings The Wines of Markus Molitor, 5 cold, delicious Rieslings from Germany presented by Ariff  Jamal.  Beside being Molitor's CEO and right hand man, Jamal is an independent wine writer for various international wine magazines, a Chemist by profession and oenologist by trade, a professional taster and a member of various wine associations in France.  Needless to say, he brings a lot of expertise, knowledge and an amazing lineup of Rieslings to the table. 

Markus Molitor has been producing wine in the Mosel for over 20 years, since he took over the reigns from his father at age 20.  The largest estate on the Mosel with 94 acres of vineyard land, Markus is one of the middle Mosels most important growers. During the difficult years when the value of German vineyards fell dramatically, Markus had the conviction, knowledge and foresight to take advantage of the low prices and bought up a significant number of small parcels in the finest parts of the best vineyards. With extremely steep slopes, slatey soils and particularly long, slow ripening periods, a gifted producer can weave together that incredibly tense and vibrant mix of minerality, acidity, fruit and ripeness. Markus Molitor excels at this and is without doubt amongst the very best.  This tasting is free and a great opportunity to taste high quality Riesling from an important producer.  Thursday August 2, 6-8pm.

Friday night crowd @ swirl

And then there is our Friday Free For All featuring four free wines and delicious tapas by chef Richard Papier.  Josh Prados will be in the house tonight with four great West Coast wines and of course wine by the glass is always flowing at the bar.  Fun crowd, laid back atmosphere, great wine and food; what more could you want on a Friday night?  Friday, August 3, 6-8pm.

fall selections from the Hollygrove box

Saturday afternoon happy hour at Swirl from 4-6pm has become a popular event where you can drink anything on our extensive by the glass menu for 1/2 price and check out the Hollygrove Market produce pick up.  Swirl has become THE Midcity location to get your fresh box of local produce and if you want more details on how you can be one of the lucky recipients, click here, Hollygrove Box Pick up at Swirl.

So you have lots of excuses to drop by and this week!  We hope to see you soon!

Salute,
Beth & Kerry

Italia & Vini del Sud at Vega Tapas Cafe

Join chef Glen Hogh, Swirl Wines and Antonio Molesini for a wonderful evening of 

Italian food and wines of southern Italy. 

August 16, 6:30pm 

Vega Tapas Cafe 

2051 Metairie Road 

Reservations 504.836.2007 

$80 per person, tax and tip included 

Tour of the Mediterranean 

ITALIA & VINI del SUD 

antipasti 

Sparkling Apertivi 

bruschetta di pomodori

creole tomatoes, fresh basil, & olive oil over garlic grilled bread 

2010 Feudi Maccari Grillo 

pettine di tuffatore con caponata

seared diver scallop over stewed eggplant 

2011 Feudi San Gregorio Ros’aura 

 pasta milanese con funghi

orrecchiette tossed with basil pesto, green beans, potatoes, & wild mushrooms 

2008 Zisola Nero D’avola 

 involtini di vitello

grilled veal medallion stuffed with prosciutto, onion, & reggiano 

2009 Agricola Punica Isola dei Nuraghi Montessu 

torta e frutti di bosco

trifle cake with fresh cream panna cotta & berries 

Sogno di Sorrento Limoncello

Roasted Tomato and Fresh Mozzarella Pasta Salad

With tomato season in full swing right now, I just can't get enough.  I eat them daily; sliced raw, chunked in salads, chopped on bruschetta, cooked into sauces and one of my favorite ways, roasted.  It is such a simple but flavorful way to prepare tomatoes and once roasted you can refrigerate them for about a week and use them as toppings on pizza, crostini, sandwiches, pasta, really to anything you would normally use the fresh ones for.  And the great thing about this pasta salad that I served cold yesterday, we can warm up the leftovers for dinner tonight with a little parmigiano cheese thrown on top.

Roasting tomatoes is really simple and the key to them not drying and shriveling up is using a good amount of olive oil. Once prepped you slide them in the oven and wait for the wonderful aromas of roasting herbs and garlic to fill up your house for the next two hours!  The end result in amazing and I suggest you make extra to keep in the frig to top off your favorite savory foods.

Ingredients
50-60 ripe cherry or grape tomatoes
1/2 C. olive oil
4 cloves of garlic minced
2 T. fresh rosemary chopped fine
2 T. fresh oregano
2 T. fresh thyme
Salt & pepper
1 t. pepperoncini (optional)
1 lb. dried pasta - rigatoni, bow-tie or penne work great
8 oz. fresh mozzarella
10-12 fresh basil leaves

Preheat your oven to 200 degrees.  Line a baking sheet with parchment paper or a silicon mat.  Cut your tomatoes in half and line them up on the baking sheet.  Drizzle entire pan with olive oil, be sure that each tomato gets doused. Sprinkle the garlic, herbs, salt, pepper and pepperoncini over the tomatoes, put in the oven and roast, turning the tomatoes over once after about an hour.

After two hours remove your pan and put a big pot of water on to boil.  Cook your pasta according to instructions and drain when finished.  Let the pasta cool, mixing in a little olive oil to keep it from sticking. 

In the meantime, shred your mozzarella by simply pulling it apart by hand and finely chop the basil.  Once the pasta and tomatoes have cooled, add it all together with your remaining ingredients, add salt and pepper to taste.  Simple and really good!

Olio, Limoni e Ospitalità del Sud (Olive Oil, Lemons and Southern Hospitality)

View of Bay of Naples from Frantoio Ferraro

The day was warm and dry, one of the first of such since we arrived on the coast. May, we discovered, is very different from July, the weather can be cool and a bit unpredictable.  Taking full advantage of the beautiful day, Vincenzo's brother-in-law Nicola drove us to Pompeii where a few of the girls went in to see the magnificent ruins while those of us who have already been went shopping.  After a few hours we all had our fill and took a drive down the coast to visit a frantoio, an olive mill owned by friends of Vincenzo, perched atop the high cliffs of the Sorrentine Peninsula. Stomachs rumbling from the swervy coastal switchbacks and the small breakfast consumed hours ago, we were anxious for our lunch on the "dal patriarca", the local term for a coastal garden by the olive mill where they entertain guests lucky enough to know about this place.

A lovely garden table was set for us with the beautiful Bay of Naples in full view. The warmth and generosity of the people in this area is like no other and owners Nicola and Pia bring their own regional meaning to the term southern hospitality. You instantly feel as if you are part of the family, and so you eat like family with course after course of delicious home style cooking made from recipes passed down for generations lovingly served and prepared by Pia herself.  Nicola shares a bottle of wine that he made himself from the Aglianico grapes of Taurasi and of course their olive oils add incredible flavor to all of the foods served.

Owners Pia and Nicola

Another afternoon spent relaxing with friends, indulging ourselves with delicious food and drink.  Piano, piano...slowly, slowly we take our time and finish the meal with Pia's handmade limoncello, truly the best we've ever had.  Stomachs now full and heads spinning a bit from wine and limoncello, we take a quick tour of the mill and buy as much olive oil as we can fit in our suitcases.  I wish I could have bought more!

While all of their oils were delicious our favorite is the one infused "al limone di Sorrento".  It is simply amazing drizzled on salad or a sandwich and I discovered the other day that it is wonderful with corn.  So I'm listing a quick recipe below, an easy, fresh dish made with local corn, fresh mint, vidalia onion and of course the Frantoio Ferraro Olio Extra Vergine di Oliva al Limone di Sorrento.  And if you are visiting the Amalfi coast and would like a true, family style experience of regional food and hospitality, call Vincenzo Fusco to arrange a visit and drive you to Frantoio Ferraro, and please tell him Beth & Kerry sent you!

Salute Pia & Nicola!  Thank you for a lovely afternoon!

Fresh Corn with Frantoio Ferraro Olio Extra Vergine di Oliva al Limone di Sorrento

Ingredients
4 ears of fresh corn, cooked and cut off the cob
10 mint leaves finely chopped
1/4 of a large vidalia onion chopped
2 T Frantoio Ferraro Olio Extra Vergine di Oliva al Limone di Sorrento
Salt & Pepper to taste

Mix all ingredients together and allow to sit for 30-60 minutes for the flavors to mingle.  Serves 4

Greek Wine Dinner @ Maurepas Foods

Greek Wine Dinner
Tuesday, June 26, 2012 at 6:30 pm
Maurepas Foods - 3200 Burgundy Street
$85 per person (tax & gratuity not included)
504.267.0072 By Reservation Only

Presented by Swirl Sensational Wines, Uncorked Wines, & Ted Diamantis, importer

Gulf Fish Crudo
semolina bread, cucumber, mint
(Sigalas Asyritiko, Santorini, Greece)

Eggplant Puree on Sponge Cake
local honey, fennel
(Zoe Rose, Peloponnese, Greece)

Heirloom Tomatoes
squid, pickled mustard seed, flatbread
(Skouras St. George, Nemea, Greece)

Squashes
green peppercorn, whey, olive oil
(Alexakis Vidiano, Crete, Greece)

Grilled Sardines
watermelon, haloumi, parsley, basil vinaigrette
(Alpha Estate Axia Malagouzia, Amyndeo, Greece)

Two Run Farm Lamb Leg Steak
sweet pepper puree, heart salad, oregano-scented new potatoes
(Skouras Mega Oenos Agiorgitiko, Peloponnese, Greece)

Stone Fruit Tart
(cocktail: "The Evrosti" - trans. "The Robust")

Chef Michael Doyle
Pastry Chef Jessica Stokes

True Italian Lasagna

Lasagna in Italy, not the cheesy, saucy stuff we make here in the US, is a very involved process.  It all starts with a soffritto, followed by a meat ragu and if you REALLY like the people you are cooking for, you make the pasta.  It is the only way to achieve the thin, thin layers that melt in your mouth and help give the lasagna its light texture.  But it is a labor of love that takes patience and proper timing.

The first time I had this amazing dish was in Tuscany last year on our wine and food tour.  Antonio's sister knows an Italian nonna who is in her 80's and makes the best lasagna you've ever eaten.  She made us two big pans that arrived at our villa still warm from the oven, and we served outside in the garden with some delicious Cortona red wines.  It takes her 2 days to make it, and now having done it myself, I know why.

I've been doing a series of posts on the recipes for the soffritto, the ragu, the pasta and the besciamella; now it's time to put it all together!  It's best to make this over a two day period....the links to the recipes are highlighted in orange below.

First Day
Step One:  Make the Soffritto
Like the Holy Trinity of New Orleans cuisine, a "soffritto" is the starting point for many Italian soups, sauces and stews. While locally we use equal parts onion, celery and green peppers, in Italy the base is usually a combination of carrots, onion and celery with the proportions of each depending on what you are cooking.

To begin to make the meat ragu, I first need the soffritto.  Using the recipe in Frances Mayes new Tuscan Sun cookbook, I began the long journey to tomorrow's lasagna!

First Day

Step Two:  Make the Ragu
Every cook in Italy has their own ragu recipe, variations on a theme of ground mixed meats, tomatoes, soffritto, herbs and spices.  But one thing that remains constant is the love and care that goes in to making the perfect ragu.  I don't claim to have achieved it yet, but I've learned a few tricks along the way that have helped me get a wonderfully flavorful sauce that can be used in many dishes.  I like to make a big pot, use some and freeze the rest for a quick tagliatelle on a busy day.

Second Day
Step Three:  Make the Dough
I have two pasta dough recipes that I use on a regular basis, one is from Lidia Bastianich, the other is from Francis Mayes.  I like them both equally as much, but when I made the lasagna I used Frances Mayes and I thought the texture and pliability of this dough was ideal for achieving the thin sheets needed for this dish.  The ingredients vary ever so slightly and the process is the same.  I use a kitchen aid mixer for the initial blending, kneed the dough by hand and after it has rested I use the pasta attachment for my mixer to roll the sheets. In this post I'll take you to the point where the dough is resting, before you roll it.

Second Day
Step Four:  Make the Besciamella
So your dough is currently resting and you have time to make your besciamella before we start assembling the dish.  Either of these recipes will give you the desired affect of adding a wonderful creaminess to your layers of lasagna, read through them both and decide what you have the energy for!

Step Five:  Assembling the Lasagana


Remaining Ingredients
-1 lb fresh egg pasta dough resting
-5 oz. Parmesan cheese, grated
-2-5 oz. balls of mozzarella
-a handful of fresh sage leaves
-olive oil


-Preheat you oven to 350 degrees F and butter a large baking dish. Put a big pot of salted water with a good glug of oil on the stove for the pasta.

-Reheat your  ragu and put keep your white sauce on the stove at a very low heat,  to keep it warm and make it easier to work with.

-Roll out your pasta dough
Rolling the dough with a pasta machine (I used the Kitchen Aid attachments). Cut the ball of dough into 6 equal pieces. Shape each piece into a rectangle about 5x3 inches. Lightly flour the pasta rectangles and cover them with a kitchen towel. Set the rollers of the pasta machine to the widest setting. Pass one of the pasta rectangles through the rollers long side first, then pass it though the rollers a second time. Keep the dough lightly floured-just enough to prevent if from sticking to the rollers. Reduce the width by one setting and pass the piece of dough through the rollers again. Support the dough with your hand as it comes through the rollers-don't pull it though, or the dough will shrink so it is narrower than the width of the rollers.


Continue working with the piece of dough and reducing the width one setting each time until the dough has been passed through to the proper setting. (Each pasta machine is different. I finish with the next to the thinnest one);You want to roll out strips of pasta that are about 3 x 10 inches depending on the size of your pan. I made mine a little longer and wider to accommodate the round shape of my pan.  Always keep the pieces of dough that aren't being rolled covered with a towel. If you find the dough is very elastic, let all pieces rest for 5 to 10 minutes before continuing.

When you have rolled one of your pieces of dough into the correct size, blanch 2 strips at a time in the boiling water and cover the bottom of the baking dish with pasta strips, letting them hang over the edges.  Put down a layer of meat sauce, then some white sauce and a sprinkling of fresh Parmesan.  Roll and blanch another piece of dough and continue to repeat the process until you run out of ragu. But keep back enough white sauce for a final layer on top.


Fold the over the pasta ends from the edges and top with the white remaining sauce. Sprinkle with Parmesan, tear the mozzarella over the top, scatter your sage leaves and drizzle with olive oil. Bake in the preheated over for 45 minutes or so until golden.


Prepare to "wow" your friends and family...

All of this effort deserved a fine wine so we opened a gorgeous 2001 Castelgiocondo Brunello di Montalcino signed by the Marchesi di Frescobaldi himself when he was in the shop one day way back when...

Exciting New Wine Bar Menu!

We've had such a great response to our Wednesday Nite Flites that we've completely changed our menu and now EVERY NITE can be FLITE NITE! Here's how it works:

1.  You can order a glass of wine as usual and choose from over 25 wines by the glass or half bottle with prices ranging from $6 to $24.

2.  Choose 3 of  any wines listed with a 2oz. pour and build your own flite.  Or we'll ask you a few questions about your drinking preferences and build one for you! $15/flite

3.  Want to try just a half glass of something new and interesting but don't want to commit to a full glass?  Anything listed with a 2oz. pour is available for your drinking pleasure! Prices range from $3.50-$6.50

So what are you waiting for?  Come to the shop and experiment with new wines and regions because we have as much fun creating the flites as you'll have drinking them!