The Tasting Panel magazine

Oct 09

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Page 28 of 92

28 / the tasting panel / october 2009 T here's something irresistible about sinking your teeth into a fresh-baked pizza crust smothered with rich toma- to sauce and gooey mozzarella cheese, hot from the oven. Savoring that perfect slice with the finest of wines makes every meal something to really look forward to. Pizza & Wine: Authentic Italian Recipes and Wine Pairings (Gibbs Smith, $19.99 paperback), by Leonardo Curti and James O. Fraioli, reveals the secrets to making the most authentic Italian pizzas and tips for selecting the perfect bottle to comple- ment the meal. Chef Leonardo Curti is the Executive Chef and co-proprietor at the acclaimed Trattoria Grappolo bistro in Santa Ynez, CA. Born in Calabria, Italy, Curti learned his culinary skills before relocating to Los Angeles. Aside from the restaurant, Leon- ardo runs a full catering company and teaches private cooking classes. He has also launched a new line of pasta sauces. Chef Leonardo Curti of Trattoria Grappolo in Santa Ynez is the co-author. Buon Appetito! Authentic Italian flavors pair up in Pizza & Wine A fter selling the acclaimed Ventana Vineyards in Monterey County in 2006, esteemed viticulturist Douglas Meador began writing theories and hypoth- eses based on his research and application in the area of cool-climate wine grape growing. In the '70s, Meador disagreed with wine academia's norms and decided he needed to develop an entirely new paradigm to address conditions in Mon- terey, a move that met with much resistance in the beginning. Whether you're a wine geek or a grower, or both, Meador's The New Viticulture (Ellem Publishing, $50 hardcover) can be looked at as an autobiographical ac- count of his discoveries. A cool read! Doug Meador. The Evolution of Cool Cool-climate viticulture finds its guru Books

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