Craig Camp

It is easy to talk about, but what would you really do if the man walked up with that REALLY big check? I mean the one with all the 0000000000000000's at the end. The kind of checks that a corporation like Burger King passes out. Rick has worked his brains out and he has the right to reap the rewards of his work. He has a family he probably hopes to provide for long into their future. Something to which we all aspire. Like athletes, most chefs have a relatively brief time in the spotlight. As long as the athletes play as hard as they can and as long the chefs cook as hard as they can no one has a legitimate complaint. As long as he maintains the integrity of his restaurants what is the problem? The use of whore and pimp in regards to his decision can only be made by people who are not being honest with themselves about what they would do with the big payday came. Why does everyone attack chefs when the make the big score while they calmly drink their chardonnay from producers who sold out from the beginning. Chefs have a right to success just like anyone else.

Red wine risotto is delicious and common in northern red wine regions. Barolo in Piemonte - Amarone in Veneto - Refosco in Friuli - Teroldego in Trentino... All involve not much wine as the color and the flavors of these full flavored wines don't require overkill. How were you making your risotto con Amarone? Perhaps you used too much wine and not enough stock? All that is required is about a glass.

Beautiful - the family tree book of Burgundy. You can't tell the players without a scorecard. Echezeaux you should do a book. Might you also comment on the quality of the various bottlings?

Yeah, but what about the wine? Have you tasted it? Perhaps you might comment. I was also wondering what you think of the Prosciutto di Norcia? They have had it for sale here at the local store all week and it is quite good, but a bit salty although that varies quite a bit depending on where they are cutting.

Raccolta: a weekly Italian wine harvested by Craig Camp 2000 Lamborghini, La Fiorita, Trescone, Umbria IGT

My bet is that you are not in the minority.

I have always enjoyed the elegance and complexity of Spottswoode. Montelena is also always at the top of my list.

The decision expands the age-dated category created in July 2000.

The state and Michigan Beer & Wine Wholesalers Association have asked the entire bench of the 6th U.S. Circuit Court of Appeals to rehear the case concerning the legality of the state's ban on direct wine shipments to Michigan citizens.

Isn't it great when government steps in to protect consumers. You only have to pay 40% more for their wonderful service. What a bargain.

The guy had never heard of it. Do you think it will be good he asks. I totally poker faced him. "It is a little old" I say. But no, the prices are high so maybe I will be able to cut a deal. I know it is about 38 bucks in Italy so maybe it will be almost 2x as much here, we will see. Hit the guy hard on the price. There are excellent 96's all over the states being discounted now. I have seen many top names as low as $20. A single vineyard like Cannubi under $40 is a great deal. All these companies bought the 96's because of the press hype, but don't know how to sell great Italian wine only $100 California Cab. Maybe they will cough up some extra samples and you can do a in-store tasting promo and pre-sell the stuff via your e-mail list. The wine should be great if they did not destroy it.

They still have 96 left? Cretini! It sould be great. Are they cutting you a deal on it? How can they clam to sell wine if they still have a vintage like 96 left? Well good for you! Please report back on the wines and the dinner. I hope they didn't boil the Barolo in their warehouse. Good comments on the acid. One thing though is that alcohol actually tastes sweet (other than the burn) so adds a sweet impression on the palate.

Now they only have to put a top on it so you can't taste it or smell it either. For wine drinkers wishing to stay completely in the dark about the wines they are tasting, Riedel Crystal has made it possible. The Austria-based stemware company has introduced the Blind Blind Tasting Glass, a jet-black, opaque glass that masks a wine's color.

BAROLO, Italy (Reuters) - As the sun sets over the rolling hills of Piemonte, a perfect bunch of Nebbiolo grapes glows purple against the white clay soil, promising what could be one of the best Italian vintages in memory.

A prestigious team of more than 50 tasters was assembled by Wine International Magazine in a bid to settle the raging cork-versus-screwcap debate.

In the last few months, Texas, Virginia, North Carolina and South Carolina, in response to legislative action and court cases, have begun opening their borders to direct-to-consumer wine shipments from other states, giving wineries and online wine retailers access to millions of potential new customers.

What province are you in? I think prices cary vary quite a bit province to province - is that true? In the USA Centine is easy to find on sale at US$9.99. At that price it is a good deal - exchange rates certainly don't account for the prices you are paying.

I can think of better ways to spend $17CAD. Your notes sound delicious to me. Tobacco, blackcurrent medium bodied - yum! What can I say I like acid in my wines. Exchange rates are as yet out of my control.

I don't think Mr. Locascio actually does anything with the grapes. That would be the winemakers.

Yes and good price, but it is not all sangiovese grosso - just 60%.

Many questions I hope I hit them all: Brodo in an Italian home is more than likely to come from cooking meat (bollito) for a meal. Often no bones are used at all - nothing other than a basic soffrito. It is not reduced and has a delicate flavor. Perfect for the concentrating effects of making risotto. You are right about the gelatin - brodo does not congeal thickly in the refrigerator. Carnaroli has a very firm inner hard core of starch so remains 'al dente' for a slightly longer period and is less likely to become rice pudding than arborio. I have not used Baldo which is a relatively new type derived from arborio. It produces a high percentage of grains that qualify for superfino. Some complain it is too low in starch for great risotto, but is perfect for puddings and salads. The risotto at Ferron from vialone nano is not moist and creamy, but emphasizes the character of each grain of rice. I have not read your article, but as his kitchen is open you can see he does cover the pan before serving. The whole dining room is fed from large platters of the rice served by the waiters. I have to confess I do not like to use olive oil except in very specific recipes and so adjust the time sauteing the rice in the butter so as not to brown the butter. To really cook the onion soffrito for the best flavor you have to cook them very slowly - almost sweat them - for a long time. I have seen some cooks take 30 minutes to do it. I usually take about 15 minutes. With a bit of care and patience - and attention - browning is not a problem. I don't heat the wine as I like it to evaporate slowly. Heating before hand only evaporates flavors. Your doneness test makes sense. I will have to try it. Cream in risotto is a cheat and I don't like it. Major exception the shrimp risotto an Villa d'Este on Lago di Como, but the cream is not blended in - a bit is poured over the top like a condiment. Well cooked risotto does not need cream as the creamy texture comes from starch. I don't add more stock at the end unless I waited too long and it is too dry. It takes a minute or so to get them plated, but I don't wait because the rice is still cooking. It also take a minute of stirring to get the mantacare well blended. If you want to wait several minutes you need to undercook it a bit so it does not overcook while you are waiting.

Their website: www.castellobanfi.com has a "Find our wines" section that should help you. Also as this wine is so widely distributed you should be able to find it on the website of your favorite retailer.

Just to stimulate the conversation I have had a number of exceptional late harvest Spatburgunders from the Rheingau region. I particular an 76 and 83 Wallufer Walkenberg Spatburgunder TBA from J B Becker. This was neither weird or funky. Define "exceptional". How much did they cost and how would they relate against a pinot noir from a good Burgundy producer at the same price.

Raccolta: a weekly Italian wine harvested by Craig Camp Click here for:2000 Banfi Centine, Toscano IGT

Have not had it, but they do make nice wines. What is the alcohol? Does is still have some of that Alsatian herbalness?