Getting to Know Sicily: White Edition

Holy schnikes (sp?) the more I drink Sicily the more I wonder why the f I’ve been to Italy 3 times in the last 18 months and not yet to this island turning out charming gems. I guess if you think of, like, gemstone gems, many people plot their lives around them (engagement blood diamonds, anyone) without ever planning to set foot near their origins. But these are not blood wines. Only bloody good. And geez I want to go to Sicily. And if I ever acquired a diamond I’d want to see where it came from too (hopefully to know no blood was involved).

Geez I know I’m a vampire but I gotta stop talking about blood. Onto the the island!

So what about it? Short story it’s an island southwest of Italy’s “toe”. I’ve known Italians and I’ve known Sicilians and while technically Sicilians are Italians some I have known defintiely want to make it known that they are part of Italy but…they are SICILIANS. Much like in Los Angeles we have our neighbors, I suppose. I mean I am (now) a Los Angeleno but I am NOT a west side one.

All of which to say is I often say how Italian wines from north to south often have an indelible stamp of being Italian on them but the Sicilian wines hit a little different. It’s south so you get richer fruit. But being an island there’s water all around, modifying the climate as well as…well its Mount Etna is an active volcano but with the risk comes hillsides with altitude, all the better for big diurnal shifts, my pretty.

Interestingly, the white grape Catarratto is the most planted on the island and–get this–the 7th most planted in Italy!!! Given the number of varieties Italy produces (A LOT) that makes Sicily a big ol’ winegrower, even if a chunk of said grapes’ fate was in grape juice concentrate or distillation.

Other major white grape players include Grillo, Inzolio and Carricante although I am honestly not sure when I have last tasted the last two…so let’s get into a couple of Grillo and Cataratto gems. May I see their homeland soon.

2021 Duca di Salaparuta Dados Grillo it’s a silky seducer, sliding around you, smelling not, say sexy, per se. But attractive–tropical fruit notes of guava, ultra-ripe passion fruit, cataloupe and something like orchids and then some sea spray. Then floral vanilla bean. Grillo take me away? Except yes actually please Grillo, take me away. The palate is, as I said silky. With all the aromatics mentioned plus a little pumice and sluices of key lime. Very sippable, pluggable, or pair-able. A parable for just open it.

2020 Alessandro di Camporeale Monreale DOC Vigna di Mandragola Catarratto is a golden child with a bit of an attitude–it’s all ripe melon and golden raisin spice interchanged with pungent and potent peas and wildflowers. On the nose. Super interesting. Silky and supple on the palate, and at once slightly pleasantly biting like when my cat, who NEVER bites, he loves me with his teeth. It’s a bit zingy and thrilling in its way. More salted melon and apple-y notes come out, closing with languorous honeydew, nettles and stones. Quite a lovely glass. From a fourth-generation producer on also west side of the island.

An American Girl and Three Germans Walk Into Portugal

Oh my I drank this and my head turned to Portugal. And then I drank another in anticipation:

I did not know what my dreams were until I was flanked by wicked awesome German women eating cheese in Vinho Verde.

Although those wines were from other areas of Portugal this wine entry is an attempt relive my time in there because it was an exquisite time I had there.

Whoa nelly do I now (mostly) love Portugal. Although they may hate me for asking for more water.

So thirsty all the time. They fill your glass like, a third full, then take the water pitcher away. According to one of my hosts it is better that way because your glass looks more elegant. This is easily solved by asking them to just actually fill my glass because I could give two shits if a full water glass looks less elegant. The glass is big. Fill it.

This only works for water. Wine needs room to breathe.

I went to explore Vinho Verde which is (surprise!) a REGION. Not a type of wine. I mean they make wine but many sorts.

The wines pictured above are not from Vinho Verde but worthy of attention.

Portugal felt like family I wanted.

Portugal was real hugs.

Portugal was welcoming winemakers and cheese and bread on the table at all times.

Here’s to reliving the good times with a great bottle stateside:

Prats & Symington 2017 “Post Scriptum de Chryseia”

Looks purple. Smells of earth with a smack of frosh (not fresh frosh) earth Amd bits of vigor.

Palate: dry, medium minus acid, medium alcohol, medium plus bod. But then tannins are kicking fierce backing up some REAL ripe and also REAL tannic mc-tanninster tannins.

Anywho. By itself this wine whips you good and soothes you with fruit. Like a scale that has been tared this wine balances best with a foodstuff but is fine on its own. Much like the 1 1/2 pounds of butter you were about to knead into pastry.

AND NOW TO THE NEXT WINE!

Quinta de S. Francisco “Óbidos” 2010

It’s a mix of Castelão, Aragonez (aka Tempranillo) and Touring Nacional!

You smell deep fruits on the nose. Like deep colored and deep as in a bit raisinated and wise. Acid is on the lower side, tannins are medium, alcohol medium (13.5 %)and the tongue–full of dark prune fruit, hints of citrus and sweet and savory spice. If that makes sense.

More wine more cheese more butter.

More life! Cheers.

A guest!

How fantastic are the photos when I’m not in charge of taking them?

The universe just knows, y’all. Right after I posted my last pizza week entry saying I needed to take off to go act and write, I got another one of those awesome auditions requiring that I go on the lot. An audition for something people actually would see.
With less than 24 hours to prep. That’s pretty typical. Whee!
Who needs roller coasters? I’ve got life.

I also received an email out of the blue from Kendra Thorton asking if I wanted a guest post. Perfect timing. Kendra’s had quite the life. She is a travel expert who has been to 28 countries and 6 continents. The former director of communications for Orbitz, she has been featured all over the place as a travel expert. Nice. The closest thing to travel expertise I have to offer is to try Fountain or Olympic in rush hour.
Kendra is now a wife the proud mama of three who likes to bring her experience in travel into the kitchen at home. If you want more Kendra in your life she can be found on your friendly internets:

Twitter: @KendraThornton – https://twitter.com/KendraThornton
Website: http://www.thorntonpr.com/

Thanks for writing, Kendra!

The Lanikai Juice Smoothie: A DIY Taste of Waikiki
“Exploring the Secrets of Different Foodie Cultures and Bringing the Taste Back to your Own Home”

After a wonderful stay at the Halekulani Hotel , ranked as one of the top hotels in Honolulu, it wasn’t easy to leave the beautiful islands of Hawaii behind. However, I managed to bring back a little piece of the islands for my friends and family to enjoy – my new signature smoothie!

I have always been one to worry about staying fit, especially after the birth of my three children and during my stay in Hawaii; I dropped in on the Lanikai Juice Company, just four miles from my hotel on Waikiki Beach.

There I learned the secrets of this refreshing concoction, and I’ve played around with the recipe just enough to make it my own. After a few weeks of alterations, I think I’ve come across the perfect method of making it.
To make it for yourself, you’ll need:

– One organic banana
– Half a small glass of orange juice
– Two handfuls of frozen mixed berries (sold in the freezer section of your local grocery store)

To start, combine the banana and orange juice in a blender until smooth. Next, add the berries and blend once more. Once the berries have been reduced to create a smooth liquid, your smoothie is finished!

My favorite part about this refreshing taste of the Hawaiian Islands is the frozen berries, which are not only used to establish an element of flavor, but to thicken the smoothie. If you don’t have any frozen berries on hand, you can always use three to four ice cubes in their stead. However, I highly recommend using frozen berries.

I’m not the only one who loves this healthy snack, either – my kids adore it. I can’t tell you how wonderful it is to have them beg me for a healthy treat for once in their lives.

Whenever I want to relax and bring to mind the relaxation I felt in Hawaii, I whip up this easy, delicious smoothie. I love it so much that I’m never without the ingredients to make it! I hope you enjoy the flavor of Hawaii just as much as my family and I have!