"My mistress' eyes are nothing like the sun; my hunger for her explains everything I've done. To howl at the moon the whole night through; and they really don't care if I do. I'd go out of my mind, but for you." - Sting, Sister Moon
Oenology. Philanthropy. History. Music. These elements harmoniously converge at Il Palagio, the idyllic Tuscan estate of husband and wife team and power couple, Sting and Trudie Styler. In 1990 Trudie embarked on an odyssey to find an Italian retreat for her family that would exist for more than just their own personal pleasure. A dedicated supporter of humanitarian efforts, Trudie wanted a property that would also benefit the community and in 1997, seven years after beginning her quest, she finally found it.
Il Palagio dates back to the mid-1500's and since then has changed hands among a variety of noble, Tuscan families. In 1819, however, it was sold to the Countess Carlotta Barbolani of Montauto and the property remained in her family for almost two hundred years. During this time the estate revolved around agriculture, producing wine, olive oil, wheat, corn, sugar beets, peaches, apricots and cherries. At the time of Trudie's discovery, its current owner, Duke Simone Velluti Zati di San Clemente, a descendant of Countess Carlotta, had found it exceedingly difficult to financially maintain the large villa and sprawling property and was happy to accept Trudie and Sting’s “interesting offer.”Over the following decade, Sting and Trudie lovingly restored the estate and doubled its size by reacquiring land sold off during the family's times of financial difficulty. Today, the estate consists of a sprawling 865 acres, 65 of which are planted to grapevines. Under the direction of the late, famed viticulturist Alan York, known for his organic and biodynamic approach to agriculture, 27 acres of ailing vines were replaced and the estate was converted to biodynamic farming.
Grapes aren't the only thing currently grown at Il Palagio. The estate's olive groves consist of 8,000, centuries-old trees and happen to be Sting's favorite spot on the property. They were returned to full production under the watchful eye of estate manager, Paolo Rossi, who was born on the estate and has remained there his entire life. Trudie's passion project is the establishment of bee colonies and she and Paolo have built happy homes for over 80 of them. “I have a huge belief in the importance of bees, not just for their honey which is a healing and delicious food, but the necessity of bee colonies that are vital to the health of the planet,” she shares. Sting and Trudie are currently in the process of importing their organic olive oil and honey to the United States and, in keeping with their philanthropic nature, a portion of the proceeds from the sale of these products will benefit charities near and dear to their hearts.
When it comes to wine, the Il Palagio vines are currently in the capable hands of Winemaker, Paolo Caciorgna, and Vineyard Manager and Winemaker, Daniel O'Donnell, who took over for an ailing Alan York in 2013. The Sienese Caciorgna was born into a winemaking family and, after formally studying wine, enjoyed appointments in both California and France before becoming a consultant in 1997. International winemaker and consultant O'Donnell has experience making wine in such diverse regions as Chile, Argentina, Turkey, France, Italy, Uruguay and California. O'Donnell is known for producing wines "of place" and is currently implementing improvements in the Il Palagio vineyards which include rehabilitating older vines and adjusting yields.
I recently had the pleasure of sampling the Il Palagio wines which include four offerings, all predicated on Tuscany's signature red grape, Sangiovese. The wines first entice with their labels featuring eye-catching artwork ranging from whimsical, figural poses to lovely, handwritten script in muted tones of grey, red, and black. Unlike many celebrity wines on the market today, however, the Il Palagio wines do not need to rely on their aesthetically pleasing labels! The care and time Sting and Trudie have devoted to their beloved estate definitely shines through in their delightful line of wines which each represent a unique expression of the Sangiovese grape.
Also, in keeping with the Italian ethos that wine is meant to be enjoyed with food, I whipped up the classic Tuscan dish, Bistecca alla Fiorentina, to pair with the Il Palagio wines. While it is traditionally made from Tuscan Chianina beef, I made do with a gorgeous Choice Hereford Porterhouse steak from Fresh Market which was incredibly flavorful and delicious. The recipe also couldn't be easier since the steak is seasoned only with olive oil, salt and pepper to allow the natural flavor of the meat to shine through. It made a perfect accompaniment for the wines and the recipe and my tasting notes are below:1.) 2011 Il Palagio Sister Moon IGT, Toscana, Italy ($56): Named for Sting's eponymous song, Sister Moon is the flagship wine of the Il Palagio estate. This 2011 Super Tuscan is a blend of 45% Sangiovese, 45% Merlot and 10% Cabernet Sauvignon aged for 15-18 month in oak barriques and an additional six months in bottle. The wine is a lovely garnet/purple color with aromas of blackberry, violet and spice. On the palate, this elegant, well-balanced wine displays a beautiful integration of black and red fruit, supple tannins and food friendly acidity. While drinking beautifully now, this wine could also evolve in the cellar nicely for 5-10 years.2.) 2011 Il Palagio Casino delle Vie IGT, Toscana, Italy ($30): The second Super Tuscan of the portfolio is named for a property on the estate which, literally translated, means ‘little house by the roads.' This blend of 75% Sangiovese, 15% Cabernet Sauvignon, 10% Merlot and Cabernet Franc is aged for 12 months in used barriques and an additional six months in bottle. The result is a wine with a deep garnet/purple color and aromas of ripe dark fruit and spice. On the palate, mouth-filling, lush flavors of wild blackberry, black currant, leather and licorice accompany sweet tannins.3.) 2011 Il Palagio Message in a Bottle, Toscana, Italy ($20): Named for one of Sting's most popular songs, this wine is a blend of 70% Sangiovese, 15% Syrah and 15% Merlot fermented in stainless steel and aged in bottle for four months. This wine has a fresh, youthful purple/garnet color with fragrant aromas of plummy dark fruit, cassis and black pepper. On the palate, ripe black cherry, wild strawberry and spice are accompanied by supple tannins, a lively acidity and bitter almond-tinged finish.4.) 2013 Il Palagio When We Dance Chianti, Toscana, Italy ($19): Also named for one of Sting's songs this is a great "everyday" offering from the estate. The 2013 is a blend of 90% Sangiovese, 5% Canaiolo and 5% Colorino fermented entirely in stainless steel and aged in bottle three months prior to release. This wine has a classic translucent garnet color and aromas of red and black fruit and earth. On the palate, this easy drinking wine offers flavors of cherry, red berries, orange peel, baked earth and spice with mild tannins and a tart finish.
"Bistecca all Fiorentina"Serves 2-42lb. Porterhouse Steak, at least 1 1/2-2 inches thickGood Olive OilKosher or Sea SaltCoarse grind black pepper1.) Take the steak out of the refrigerator 30 minutes prior to cooking. The steak can either be prepared on a grill or pan-roasted in which case you'll need to preheat the oven to 450 degrees.2.) Coat the steak lightly in olive oil and then liberally season both sides with salt and pepper, pressing the seasoning into the meat. If grilling, grill the steaks for about 5-6 minutes on each side for medium rare. The fillet will cook a little faster than the strip so be sure to move the steak every 2 minutes or so for even cooking.3.) If pan roasting, heat your cast iron skillet until very hot. Place the seasoned steak in the center of the pan and cook until the first side is seared brown - approximately 4 minutes. Turn the steak and immediately place the pan in the pre-heated oven until done, about 4-5 minutes for medium rare. Remove the steak to a carving board and let rest for 5 minutes before carving.4.) Cut the steaks away from the bone and carve into 1/2-inch slices. Serve with extra salt and pepper and with a side dish of white beans and/or an arugula salad.Cheers,
“My mistress’ eyes are nothing like the sun; my hunger for her explains everything I’ve done. To howl at the moon the whole night through; and they really don’t care if I do. I’d go out of my mind, but for you.” – Sting, Sister Moon Oenology. Philanthropy. History. Music. These elements harmoniously converge at Il Palagio, the idyllic Tuscan estate of husband... Read More
The post The Tuscan Wines of Sting & Trudie Styler’s “Il Palagio”! appeared first on The Glamorous Gourmet.
In the last installment of Glamorous Getaways featuring the L'Auberge Carmel hotel, I promised details of the "Provence to Carmel" dinner held in honor of Relais & Chateaux's 60th Anniversary and I'm back to keep my promise! This special dinner featured the delightful duo of Aubergine Chef de Cuisine Justin Cogley (pictured, above right) and Chef Jacques Chibois (above left) of Relais & Chateaux's La Bastide Saint Antoine property in Provence, France who flew in especially for this event. The two Chefs teamed up to create a dreamy dégustation menu which featured both black and white truffles in a variety of creative dishes which were expertly paired with wines to enhance their respective flavors.
Truffles have been a highly sought after delicacy since the 4th century BC and are still prized due to their scarcity. Famed French gourmand Jean Anthelme Brillat-Savarin dubbed the elusive, über-expensive fungi "diamonds of the kitchen" due to their exorbitant price.Different types of truffles grow in a variety of countries including France, Italy, Spain and even the United States and Fall is prime season for many varieties including the black Burgundy truffle and white Alba truffle from Italy's Piedmont region. Truffles are harvested using trained "truffle dogs" whose keen sense of smell can locate them among tree roots where they commonly grow. Unlike the more pungent truffle oil which usually doesn't contain any real truffle, fresh truffles have delicate, earthy aromas and flavors and differ in taste according to the variety.
Shortly after we were seated for dinner in the lovely Aubergine dining room, a lovely amuse bouche appeared.This gift from the sea was a small oyster tied with a simple, twine bow and, when opened, revealed a lovely morsel of briny deliciousness topped with caviar which primed our palates for the feast to come.
Chef Cogley prepared the first course, a delightful Diver Scallop with Black truffle and Lemon. The beautiful presentation featured a perfectly seared, plump scallop atop a scallop shell bathed in the perfect amount of sauce and garnished with a dusting of finely chopped chives.The scallop was expertly paired with the Egly-Ouriet Brut Grand Cru Tradition Champagne whose bright acidity and rich body complemented the scallop deliciously.
Next, Chef Chibois treated us to Sea Bass cooked in Herb Stew with Fennel Purée and Lemon Coulis. The tender, flavorful fish was served atop the purée and coulis and then garnished with a frothy espuma and bright green fennel fronds.The dish looked delicious on a simple white textured plate and paired perfectly with the 2012 Chateau de Pibarnon Bandol Blanc from Provence. The kiss of oak in the wine made it a wonderful match for the complexity of the sumptuous sea bass.
Chef Cogley kicked it up a notch with our next dish, a 32-day aged Duck with Charred Eggplant and White Truffle.The flavor of the succulent duck was beautifully accented by the white truffle and char of the eggplant not to mention the wine pairing, the 2010 Kazmer & Blaze Primo's Hill Pinot Noir from Carneros. The wine's red cherry fruit and spice were a perfect match for the rich texture and flavor of the duck.
The delicious duck was followed by Chef Chibois' delectable Roasted Lamb on Niçoise Pissaladiere with Black Truffle, Sesame Juice and Olive Oil. The tender, flavorful roasted lamb melted in my mouth along with the tasty accoutrements.Each bite of this dish was beautifully accentuated by the complexity of the wine, the 2008 Domaine de Trévallon Rouge, a full-bodied, Provençal blend of Cabernet Sauvignon and Syrah with delightful notes of black cherry, smoky plum, black tea and spice.
As a transition before our next two (yes - two!) dessert courses, Chef Cogley served a plate featuring Cranberry bean, White Truffle and Ossau Iraty. The French, sheep's milk cheese was ever so lightly melted over the cranberry beans and topped with shavings of the heavenly truffle - ooh la la!The elegant 2009 Domaine du Vieux Telegraphe Châteauneuf-du-Pape Blanc "La Crau" was the perfect accompaniment with opulent notes of baked apple, pear, ginger and spice.
For the Grand Finale we were in the capable hands of Aubergine Pastry Chef Ron Mendoza who rocked both black and white truffles in dessert form! We enjoyed a delicious duo of Celery Ice Cream with Black Truffle and Crispy Milk as well as White Chocolate and White Truffle.Both delightful dishes synergized with the 2011 Charles Hours Clos Uruolat Jurançon from Southwest France. The luxuriously sweet wine was a dessert in and of itself but paired remarkably well with each dish.This very special meal was a wonderful way to commemorate Relais & Chateaux's 60th Anniversary and the perfect way to spend our last night at L'Auberge Carmel in the heavenly, seaside village of Carmel-by-the-Sea.Bon appétit,
In the last installment of Glamorous Getaways featuring the L’Auberge Carmel hotel, I promised details of the “Provence to Carmel” dinner held in honor of Relais & Chateaux’s 60th Anniversary and I’m back to keep my promise! This special dinner featured the delightful duo of Aubergine Chef de Cuisine Justin Cogley (pictured, above right) and Chef Jacques Chibois (above left) of Relais & Chateaux’s La Bastide Saint Antoine... Read More
The post Relais & Chateaux Celebrates 60 Years with “Provence to Carmel” Truffle Dinner at Aubergine appeared first on The Glamorous Gourmet.
Many wine lovers have heard the term "corked" used in reference to a faulty bottle of wine, but what exactly does the term mean? Below is all you need to know about our latest Wine Word of the Week.The term "corked" (aka "cork taint") does not refer to a crumbly cork or cork bits floating in a wine. The term actually refers to a chemical compound, known as TCA or 2, 4, 6-trichloroanisole, which forms when cork tree bark is treated with chlorine compounds during the sterilization process. Corks made from this tainted bark will then proceed to infect and effectively ruin any bottle of wine in which they are used. TCA is also very stubborn and if left unchecked, can proceed to contaminate barrels, cellars and, in some rare instances, entire wineries.The detection of a corked bottled of wine is also not always entirely straightforward since the presence of TCA can range in intensity. On the mild side, you just might think the bottle of wine you're enjoying is a little "off," but at its most potent, aromas of musty basement, wet newspaper and "funk" will assault your olfactory system and overpower any semblance of fruit, spice or other pleasant aroma you were hoping for. Wine in moderate amounts certainly has a good effect on the male body, but you should not drink much if you are taking cheap generic cialis. If you're ever in doubt, don't hesitate to ask your Sommelier or wine retailer to sample the wine in question for confirmation. A corked bottle should always be replaced with either a new bottle of the same wine (which will often be unaffected by taint) or another selection entirely and the customer should NEVER be required to pay for the spoiled bottle of wine. The wine's distributor will credit the restaurant back the cost of the bad bottle.So whether it's a $20 Chardonnay or $500 Bordeaux, the fact is 3-5% of ALL wines with cork closures are tainted by TCA or "corked." Which begs the question, isn't there a better method? The screwcap seems to be the logical heir to the cork throne, but despite technological advances which now allow wines to age under screwcap, there is continued resistance for a variety of reasons, not the least of which are tradition and romance. Ironically, I can't think of anything less romantic then spending hundreds of dollars on a bottle of wine only to find after waiting 20 years to drink it, that it was doomed from the start by its closure, can you?It will be interesting to see where the technology is ten years from now and if, like the winemakers of Australia and New Zealand who use screwcap closures on approximately 90% of their wines, the rest of the wine world has placed more importance on guaranteeing their customers unspoiled wine over the tradition and romance of a faulty closure method. But who knows, maybe the treatment of cork will have evolved to the point where the occurence of TCA is a mere memory but...only time will tell.I hope you enjoyed our Wine Word of the Week and to see previous installments please click here. Also, if there's a wine word you'd like to learn more about please suggest it in the comments section below!Cheers,
Many wine lovers have heard the term “corked” used in reference to a faulty bottle of wine, but what exactly does the term mean? Below is all you need to know about our latest Wine Word of the Week. The term “corked” (aka “cork taint”) does not refer to a crumbly cork or cork bits floating in a wine. The term actually refers to a chemical compound,... Read More
The post Wine Word of the Week: “Corked” appeared first on The Glamorous Gourmet.
"I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli." - George H. W. Bush
This post is dedicated to my fellow wine and food lovers who, like myself, are not big fans of green veggies. Growing up, the mere sight of mushy broccoli, rubbery green beans or watery wads of spinach would immediately trigger my gag reflex. Over the years, however, as my palate has become more adventurous I've discovered a variety of ways to prepare vegetables so that I not only tolerate them, I really enjoy them! This recipe for Lemony Collard Green & Kale Pesto is one such dish that will have all you veggie-phobes out there not only tolerating these leafy greens but coming back for more!Collard greens and kale are dark, leafy greens that belong to the cruciferous family of vegetables which also includes broccoli and cauliflower. Both are incredibly nutritious and chock full of vitamins A, K, B and C; minerals including potassium, iron, calcium and zinc; and plenty of fiber. They are also very sturdy greens with distinct textures and flavors. Kale has a frilly, ruffled leaf and a nutty flavor while collards have a broad, flat leaf and more of an earthy taste. Because of their distinct flavors I was a little wary of this recipe but I promise you, when prepared in this method you don't taste any of the pungent greens, only lemony, cheesy deliciousness perfect for crowning your favorite dish of pasta! I used a delicious egg tagliatelle but any hearty pasta will work with this pesto.
To pair with the Lemony Collard Greens & Kale Pesto, I chose the lovely Anne Amie Cuvée A Müller-Thurgau ($16) from Oregon's Willamette Valley. This white wine's bright, lemony flavors and food-friendly acidity complemented the dish beautifully. Alternatively, a nice Pinot Grigio or Sauvignon Blanc would work deliciously well with this dish too.I'd love to hear what you fellow veggie-phobes think of this dish. I've made it three times in the past month and keep going back for more so I sincerely hope you enjoy it as much as we do!Bon Appétit, "Lemony Collard Greens & Kale Pesto"Serves 2-43 packed cups of collard greens, stems removed & chopped3 packed cups of kale, stems removed & chopped1 large garlic clove, chopped1/4 cup freshly grated Parmesan cheese, plus extra for serving1/4 cup good olive oil1/4 cup dry roasted peanuts, coarsely chopped1/4 teaspoon red pepper flakes or to taste1 Tablespoon grated lemon zest1 Tablespoon fresh lemon juiceKosher salt & freshly ground black pepper1.) Add collard greens and kale to a boiling pot of salted water and cook for 1 minute. Drain and rinse greens under cold running water and when cool enough to handle, squeeze out any remaining water in the greens.2.) Roughly chop the greens and add to bowl of food processor along with the garlic, olive oil, peanuts, Parmesan, lemon zest and lemon juice. Pulse until ingredients are mixed well, but still retain a chunky texture. If you need to thin the pesto at all, use some of the water you cooked the pasta in to do so. Season to taste with salt and pepper.3.) Toss the pesto with your favorite pasta and garnish with additional Parmesan and red pepper flakes.
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