Sunday, May 09, 2010

Simone Capecci, please call me!

From the Pouilly-Fuisse/Piesporter/Pecorino department...

That’s what me and your cousin Lorena Tanzi are both saying. Lorena works at Puerto Baloo in San Benedetto del Tronto, where she served us up another amazing meal of fish and pasta. We were guests of Stefano Illuminati and we drank all his wines up (just so everyone knows, it happens in Italy too, not just in Texas, people run out of wine). But when we ran out of Illuminati on a Saturday night, at this most popular dining spot on the Adriatic, we punted with a Pecorino from Simone Capecci. My colleague James, whom I just spent a week tasting the exemplary 2009 Bordeaux wines, was besides himself. Honestly, I haven’t seen him that excited about white wine since the last time we tasted though a slew of Corton Charlemagne’s.

The Pecorino from San Savino is from 20+ year old vines. Today we drove over to the area to have a look. Simone wasn’t there, but the vines were in full bloom. Up above where we are staying (which is on the coast at San Benedetto del Tronto) the season is a few weeks ahead of the sea level. How do I know this? I am a fan of Tillio (Linden) and right now the fragrant flower is blooming up in Monteprandone (see picture below), while down at sea level it will be June when that happens. Anyway, the area is warm and there is a long growing season. Does the fickle Pecorino like that? Earth to Texas (and Santa Barbara): this is a cool wine to look at for warm climates.

Meanwhile, Simone, call me. Your cousin Lorena opened a bottle of the 2008 Pecorino, which again was a tre bicchieri awardee. Succulent, rich and welcoming, we don’t even want to tell you what we paid for it in a restaurant in Italy, but it was a super deal.

Anyway, after a pictured perfect day and a night before of great seafood, we ask you, Simone, how much would you like to sell your Pecorino in America?

Did I tell you how great the food was here?





Call me, operators are standing by.


2 comments:

Tracie P. said...

a BTG pecorino would be AWESOME.

Marco Ericino said...

So, how is the food in Italia? Have you had any pasta yet?
The photo of the sheep looks partly impressionistic. That would look good blown up a bit and framed. You're doing a fantastic job on the Italian wine trail, paving it for those who come after you.

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