Craig Camp

Now that I am awake again - Ceretto is a solid producer of all the Piemontese wines, including this well-made Barolo. The 1997 vintage was too much of a good thing and many of the grapes came in over-ripe. This makes for an early maturing vintage. Decant this wine for 3 or more hours and it is ready to enjoy. The Vietti Barbera is a very pretty wine, zesty with a bright freshness. No need to age this one either. Breathing not required.

Ya' done good laddie. Drink 'em up. They ain't fer keepin'

Absolutely Claude - the resale value of these wines is a crapshoot at best. Yet it always seems there is yet another sucker out there ready to drop big money only on the basis of a Parker review - even if that review is 10 years old. Robert does not bother to 'correct' his reviews, why would he bother -what's in it for him?

Auction buyers do not experiment. You don't build your reputation on the auction market. Auction buyers are only buying from producers with already established reputations and then only buy wines from the best years. Please explain the California Cult Phenomenon and how a First year production of any David Abreu or Helen Turley wine would bring a higher auction price than just about any 96, 97, or 98 Prem Cru

I would offer that a sold wine at auction that brings a premium price - promotes speculation ANSI increases the winemaker's profile expotentially. Auction buyers do not experiment. You don't build your reputation on the auction market. Auction buyers are only buying from producers with already established reputations and then only buy wines from the best years. Craig -- I have to take issue with you there. Some of the garage wines go for big bucks at auction even though they have no track record. There has to be a lot of speculation in that. The original Bordeaux garage wine, Ch. Le Pin, didn't sell for any special price until one collector in Singapore started bidding the price up, and now everyone wants it because it has become one of the world's most expensive wines. Meanwhile, Vieux Ch. Certan, owned by the same family as Le Pin and, IMO, a markedly superior wine, sells at relatively pedestrian levels compared to Le Pin. Why? Well, it is a somewhat larger property, but the real reason is that it hasn't created a splash with big auction tags. Here in California, there is a well-known pattern for getting your new wine that has not even had its first release into the very expensive category. Part of that formula includes offering your wine at the Napa Wine Auction and having your friends bid it up to ridiculous prices. Best regards, Claude Kolm The Fine Wine Review Claude - don't the garage wines go for the big bucks only after they are annointed super points by Parker? Also I would not include charity auctions like Napa as normal auctions.

I would offer that a sold wine at auction that brings a premium price - promotes speculation ANSI increases the winemaker's profile expotentially. Auction buyers do not experiment. You don't build your reputation on the auction market. Auction buyers are only buying from producers with already established reputations and then only buy wines from the best years.

The very top wines of every important region always sell, but represent a tiny fraction of total production. Even just at the Cru Classe level there is not a big problem to sell 1st growths but 4th and 5th growths are another problem. The auction market is a market unto itself and separate from normal trade channels. The actual number of estates that are actively and successfully traded on the auction market are few. Every year new estates enter the status of a wine that is collectible and hence a potential auction wine. These new estates are no longer exclusively French. Auctions do not help sales of the estates because they have already sold these wines.

You will get no argument from me. Moscato d'Asti is one of those wonderful simple pleasures of life. Refreshing and uplifting without requiring much thought - just enjoyment. My favorite is the Marcarini.

It has been almost thirty years since I started to take wine seriously. When I started the best wines in the world were French and that meant just Bordeaux and Burgundy. The world was divided into just two camps - you either thought Burgundy or Bordeaux was the greatest. In those days the Rhone was considered only a sideshow. Today everything is different and France no longer holds the undisputed wine heavyweight crown. Italy has exploded with quality. The classics from Piemonte and the finest Tuscan wines have no trouble in a battle with Bordeaux and Burgundy and the now included wines of the Rhone are equaled by wines produced from varietals like nero d'avola, negro amaro, refosco and aglianico. California, Spain and Australia have now more than proved their potential to produce wines at the highest quality levels and South Africa, New Zealand and Argentina are not far behind. The Germans, Austrians and now the Canadians are handling the dessert wine segment of the industry just fine. There is a lot of competition out there and France seems to be in a difficult position. While Burgundy has maintained its identity while improving its wines, sales in Bordeaux seem to be suffering. Perhaps this is because after twenty years of following the style dictates of Robert Parker the great wines of Bordeaux have lost some of their individual personality. The French made many deposits into their reputation "bank" over the centuries, but it seems now they are only making withdrawals. It would seem there are hard times ahead for the French wine industry.

I prefer to get the risotto on the plate and in front of my guests as quickly as possible. I just blend in the butter and cheese and serve. In my opinion you are in danger of overcooking the rice by using this technique.

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I have found several references to it as a traditional Easter dish of Naples. However there are almost no references to it in Italian on Google. Never been to Naples on Easter - family obligations you know. San Felese Easter pie I just sent some e-mails to friends down there to see if I can find out anything more.

Never seen it - but we live in Lombardia. I believe in the south of Italy there are some traditional Easter Monday type pizze. It is possible.

Easter lunch is the focal part of the Easter Holiday in Italy. There are more 'traditional' meals than there are regions. The one constant dish, like so many other places, is lamb. The regular lamb or agnello, sold by the butchers is excellent and would normally be roasted with herbs of the region, there are also many braised recipes - sometimes with milk. However the pinnacle of Easter dining would be to serve agnello da latte also called abbacchio both which refer to suckling lamb. Italians define this as a lamb of less than 2 months old, probably less than 20 pounds that has only been milkfed. This is some of the sweetest and most delicate meat you will ever taste. In good Italian tradition no edible part of the animal is wasted. My father-in-law loves to cook for holidays and pulls out all the stops. Last Easter went like this: >Antipasti: 3 types of salami, prosciutto cotto, prosciutto crudo, speck, lardo, bresaola, insalata russia, anchovies >Primo 1: tagliatelle with fresh spring peas and carrots >Primo 2: Risotto con Funghi >Secondo 1: Branzino (sea bass) sauteed with sage >Secondo 2: Lamb roasted with rosemary Formaggi: 3 or 4 different cheeses Dolce: Columba (a cake similar to a panatone but flat and in the shape of a dove) The Monday after Easter, Pasquetta, is a holiday too and everyone goes on picnics. For some reason none of the leftovers ever seem to show up at the picnics.

It is true - you get attached - but perhaps this connection, this confidence shows up in the taste of the dish.

Yes aluminum - I have an old (20+) Calphalon 6 qt. saute that I use. I know all the complaints about Calphalon (and agree) but this pan has hung in there and I think I have developed a personal relationship with it. It listens to me.

I make it for myself frequently. What can I say I like to indulge myself. Yes you can make risotto in smaller amounts - to a point. One cup of rice will serve 2 as a main course - 4 as a first. I have prepared at little as a 1/2 cup at a time with fair results but 1 cup is better. Don't forget you can use the leftover risotto to make arancine, which I like enough to make extra risotto intentionally.

Nick is right the flavor is clearly superior when prepared to order. It is a problem outside of Italy because Italians would normally have a course before the risotto - so the prep time is not an issue. In the USA there is the additional problem that customers are more rushed.

Some questions: How did you discover Sostanza and Latini? Were the crowds outside of Latini Italian? Why do you still prefer Luger's if Sostanza is "twice the beef"? Did you ask Marco at Il Ritrovo why he chose the rib steak instead of the t-bone? Is it a cost issue or a flavor issue?

A spectacular observation and perhaps the creation of a new eGullet phrase 'ospitalita alta'. The concept of dining is a complete experience blending the quality of the food and the culture where you experience it. The only other variable is you and how open you are to the experience. Congratulations on finding Italian restaurants in Italy - many don't. Great posts - thanks. Questions to follow.

Just a question concerning the proscuitto you're referring to - did you have them in Italy or the USA or UK? As far as comparing for quality I think we all need to compare them as frequently as possible before we arrive at a conclusion.

For 4+ stars in Florence try: Plaza Lucchesi - phl@plazalucchesi.it Helvetia & Bristol - reservation_hbf@charminghotels.it For Siena I would suggest an argiturismo in the Chianti countryside: Querceto in Castellina - querceto@chiantinet.it Castello di Tornano in Giaole - castellotornano@chiantinet.it Here is a link to search for agriturismi click here