1. What does DRC stand for?
Domaine de la Romanee-Conti 1232 — Abbey of Saint Vivant (Vosne pronounced “Vo:hn”) — vines planted 1631 — bought by de Croonembourg family, renamed Romanée Croonembourgs also acquired La Tâche (adjacent) 1760 — Croonembourgs decide to sell — bidding war ensued: Mme de Pompadour (mistress/Louis XV) Louis-Francois (prince of Conti, enemy of Mme de Pompadour) Louis-Francois won — renamed Romanée Conti Revolution — land seized and auctioned off, sold a few times 1869 — bought by Jacques-Marie Duveault-Blochet Got holdings in Echezeaux(EcheZO), Grands Echezeaux, Richebourg(R.ee.SH) SOIL: iron-rich limestone on rock/marl base GEOG: 800 ft above sea level VINES: 44 year old average, 25 hL/ha yields (35 to be GC)
2. Discuss the difference between Napa and Sonoma? Talk to me as if I was a guest who knows nothing about these world class regions. Both mid 1800s — Buena Vista (Sonoma) — CA’s oldest commercial winery (1857) Similar in climate / rainfall, but microclimates / elevations range for both Napa: Further inland from coast — continental, warmer* — huge range / elevation open to Bay at south end, no northern outlet — creates warmer pocket More unified geographically — one valley centered around St Helena 2x size of Sonoma, 3x as many vines planted More marketing, more glitz, “suits” (‘76 Judgment + Mondavi helped this) OGs: Inglenook, Charles Krug, Beringer, later Beaulieu Generalization: more powerful style, darker/black fruits
Sonoma: On / closer to coast — water moderates, cools* — huge range / elevation Open to Bay at south, Sta Rosa plain at north — cooler air/fog move through More spread out geographically ½ size of Napa, ⅓ as many vines planted Less marketing, seen more as “overalls” than suits Cab mostly@elevation on Sono Mtn, above fog line — warm+sun+diurnal Generalization: slightly lighter style, redder fruits
3. Name 3 producers in detail from Napa and Sonoma.
Napa — Diamond Creek Napa — Shaver Napa — Dunn Napa — Opus One Napa — Araujo Napa — Mayacamas Napa — Inglenook Napa — Heitz Napa — Charles Krug Napa — Chappelet Napa — Château Montelena
Sonoma — Arrowood Sonoma — Flowers Sonoma — Flanagan Sonoma — Gary Farrell Sonoma — Ramey Sonoma — Eric Kent Sonoma — Ridge Sonoma — Alexander Valley Vineyards
Diamond Creek , Napa 1968
First vineyard in California to produce exclusively cabernet sauvignon
Located on Diamond mountain
3 Micro Climat
1880 first vines were planted.
Stags Leap district of California
John Shafer and Doug Shafer Wine maker: Elias Fernandez
Stags Leap fun fact: Loam Clay and Volcanic Soil. First AVA
Opus One Winery
1982 was named Opus one. Founded as a collar between Baron Phillipe of Chateau Mouton Rothschild and Robert Mondavi. Created a single Bordeaux style wine in Napa Valley based on Cabernet sauvignon. Also produce “Overture” since 1993.
Flowers vineyard Joan and Walt flowers Hand harvested 100% native fermentation Damn good Pinot Noir Started Early 1980s High elevation Cool nights and warm days.
Arrow Word Vineyard 100% Sonoma Est 1986 Mayacamas ridge Warm pocket in a cool region Cabernet Sauvignon
Eric Kent Cellars Boutique wine Uses artist to create the labels Used to be a super wine geek until at age 33 he worked a harvest and fell in love with wine Husband and wife duo (winemake and artist) 4. Please look and discuss who are the following:
A. Ferran Adria (molecular gastronomy chef) * Renounced Spanish Chef — elBulli — 3 Michelin stars! — closed 2010 *”the famous brother of the two” Started as a dishwasher, then line cook, 18mo later became exec chef Molecular gastronomy (he calls it “deconstructivist”) Taught food physics with Jose Andres
B. Albert Adria (Barcelona, pastry chef and chef) *Brother to Ferran (about 8yrs younger) — formerly pastry chef@elBulli *Started bc inspired by his brother, left his studies for the kitchen *Formerly Bullicatering workshop head (part of elBulli concept) *Mastermind behind the elBulli empire and its spin offs, really 2010 — Opened Inopia Classic Bar (Barcelona) — 1st “gastrobar” in Spain 2011 — 41* — cocktail bar / 16 seat restaurant — Michelin Star 2011 — Tickets — Michelin star — 2018 25th/World’s 50 Best 2013 — Pakta — Peruvian / Japanese fusion 2013 — Bodega 1900 — vermouth bar / dining @ bar 2014 — Nino video — Mexican street food taqueria 2014 — Hoja Santa — gourmet Mexican — Michelin Star 2015 — Restaurant Magazine — World’s Best Pastry Chef 2015 — Heart Project — art/gastronomy/music space in Ibiza 2015 — La Cala Albert Adria — company —> aperitifs 2015 — LONDON — 50 day residency / local ingredients, personal twist 2016 — Enigma — evolution of 41* / 24 diners — Michelin Star
C. Rene Redzepi (Nordic chef, local, foraging, fermentation, dehydration) *Nordic chef: local, foraging, fermentation, dehydration, innovation *Danish chef, co-owner of 2-Michelin-star Noma/Copenhagen, Denmark Restaurant Mag Best in World — 2010, 2011, 2012, 2014 New Nordic cuisine — inventiveness, clean flavors Early life in Macedonia/Yugoslavia (father), then back to Denmark Left school @15 for cooking school Trained @ Pierre Andre (Copenhagen, Michelin Star) Worked @ Le Jardin de Sens (Montpellier, Southern France) Worked @ elBulli (Barcelona) Worked @ Kong Hans Kaelder (Copenhagen) Worked @ French Laundry (California) 2002 — opened Noma (“nordisk” = Nordic, “mad” = food)
D. David Chang (Momofuku restaurants) *Mega restauranteur / restaurant empire builder *Momofuku — 2 Michelin Stars (from 2009 on) — now worldwide Grew up Arlington, VA / Korean descent 2000 — attended ICC, answered phones @ Craft Moved to Japan, worked @ soba shop Back to NYC, worked @ Cafe Boulud — hated fine dining scene 2004 — Momofuku (“lucky peach,” name of inventor of instant noodles)
E. Jose Andres *Amazing chef, better humanitarian / philanthropist Admiral’s chef in Navy — apprentice @ elBulli — moved to US 1991 1993 — Jaleo — pioneering Spanish tapas spot (DC) 1995 — Cafe Atlantic — Nuevo Latino restaurant 2002 — Zaytinya — Turkish/Greek/Lebanese 2003 — minibar (6-seat bar w/in Atlantico) — also 1st James Beard 2004 — Oyamel — Mexican 2004 — Bon Appétit Chef of the Year, Saveur Magazine Top 100 List 2005 — starts doing shows in Spain on cooking 2006 — ThinkFoodGroup — oversees restaurants, creative endeavors 2007 — James Beard Who’s Who, Iron Chef 2008 — Bazaar — Beverly Hills (@SLS Hôtel) 2010 — to Haiti to help with earthquake relief 2010 — teaches food physics class with Ferran Adria 2011 — James Beard Oustanding Chef 2012 — TIME Mag / 100 Most Influential People 2012 — World Central Kitchen (solutions to hunger and poverty) 2012 — Dean of Spanish Studies @ ICC 2015 — China Chilcano (Peruvian/Jap/Chin), Beefsteak (veg-focused) 2015 — J by Jose Andres — Mexico City — cultural connect |b| Spain/Mexico 2016 — minibar gets 2 Michelin Stars 2018 — James Beard Humanitarian of Year 2018 — TIME Mag / 100 Most Influential People 2019 — Mercada Little Spain in Hudson Yards 2019 — somni (10-seat bar in LA) gets 2 Michelin Stars F. Auguste Escoffier *THE OG accessible French haute cuisine writer / codifier *Definer of the five Mother Sauces *French chef/writer/restauranteur —> updated/popularized Fr. technique *Based on Marie-Antoine Carême *Elevated chef profession / Savoy (London) / Ritz (Paris) / Carlton (London) *Writer of Le Guide Culinaire @12yrs, taken from school to apprentice @ restaurant / bullied heavily Promise — Hôtel Bellevue (Paris) / Le Petit Moulin Rouge Seven years in the Army as a chef 1878 — 1st restaurant — Le Faison d’Or (Cannes) 1884 — partnership w/ Cesar Ritz — Grand Hotel (Monte Carlo, Lucerne) 1890 — Savoy Hotel (London) — NEW DISHES! (Melba toast, etc) 1898 — fired, with Cesar Ritz, for fraud 1913 — SS Imperator chef — Kaiser Wilhelm II G. Anne Sophie Pic *Three Michelin Star @ Maison Pic (SE France) — no formal training 1992 — 23yrs — worked @ father’s restaurant Maison Pic (3 Stars) Father dies three months in, Anne-So moves to FOH 1995 — restaurant loses 3rd star; Anne-So back to kitchen and took over 2007 — Third Michelin Star back (4th time a female ever got three stars) 2009 — Restaurant Anne-Sophie Pic (Lausanne, Switzerland) — 2 Stars 2011 — World’s Best Female Chef / World’s 50 Best Rest. / Restaurant Mag
H. Massimo Bottura *3-starred chef, community- and culture-minded) * Osteria Francescana (Modena) — 3 Stars — World’s 50 Best / 2010 on *Savior of Parmigiano Reggiano Worked with Alain Ducasse @ Le Louis XIV (Monte Carlo) 1995 — opened Osteria Francescana Summer with Ferran Adria — pushed to rewrite rules / push boundaries 2012 — closed/renovate — reopened: avant garde cuisine + contemporary art Board of Directors for Basque Culinary Centre (run by Ferran Adria) 2012 — saved Parmigiano-Reggiano after earthquakes 2016 — Food for the Soul — empower comm./healthy equitable food cult 2018 — Gucci Osteria (Florence) — Michelin Star in 2019 2019 — TIME Mag Most Influential People
I. Kwame Onuwachi (Bronx native / Kith&Kin (DC) / F&W Best New / JB Rising) *Bronx — trouble / expelled / drugs / behavior; expelled from college *Chef of Kith & Kin (DC) Lived in Nigeria w/ grandfather ages 10-12 Moved w/ mom — Louisiana — cook on boat for crews cleaning oil spill 2010 — NYC — waited tables @ Craft / own catering company (Coterie) 2012 — CIA (externship @ Per Se), then line cook @ 11Madison 2013 — Top Chef contestant 2016 — opened restaurant Shaw Bijou (DC), closed a year later 2017 — open Kith+Kin (DC) — Afro-Caribbean (his roots —+ Louisiana) 2019 — F+W one of Best New Chefs, James Beard Rising Star of Year J. Alain Ducasse *at one time, held 2nd most Michelin stars in world *cooked cuisine du soleil (Provençal cooking) 1977 — under Roger Verge (founder of cuisine du soleil / Provençal cooking) 1986 — Louis XIV @ Hotel de Paris (Monte Carlo) 1996 — Alain Ducasse Rest. in Le Parc Hotel (Paris) — Red Guide 3 Stars 2000 — Alain Ducasse Rest. (Essex Hotel, NYC) — RedGuide + Mich 3 Stars 2007 — closed; opened Mix (LA) — One Mich Star 2008 — Adour St Regis Hotel (DC), Bistro Benoit (NYC — more casual) 2011 — dinner @ royal wedding for Prince Albert, reception w/ Robuchon 2012 — 21 Mich stars, 2nd in world (Robuchon31, Ramsay17@the time) K. Patrick O'Connell (chef @ Inn at Little Washington (Washington, VA)) *chef @ Inn at Little Washington (tiny town (300ppl) 67 mi west of DC) 1972 — catering business in Blue Ridge Mountains (VA) 1978 — opened Inn@Little Washington (abandoned gas station) 3wks after open, food critic dined then again next week —review: best restaurant within 150 miles of DC 2018 — 3 Michelin Stars, Herald Tribune: in top 10 restaurants in world Zagat DC — #1 in all categories 14 consecutive years James Beard: Outstanding Chef/America (‘01), Best Chef MidAtlantic (‘93) Lifetime Achievement Award (‘19)
L. Cesar Ramirez * Chef, Brooklyn Fare (BK) — 18 seats, no photography, IN kitchen, period. Classic techniques, nothing hidden experience Two Michelin Stars, no culinary school M. JJ Johnson *chef of Afro-Asian cuisine Grew up in Poconos / born on LI / wanted to be chef since age 7 Went to CIA, inspired by Puerto Rican grandmother making butternut sq soup Ghana after graduation — West African cuisine NYC — Tropico, Jane, Tribeca Grill, Centro Vinoteca 2011 — won Rocco’s Dinner Party TV show Met Alexander Smalls, learned Afro-Asian cuisine, trip to Ghana 2013 — opened The Cecil, Minton’s (Afro-Asian) with Alexander Smalls 2014 — Forbes AND Zagat 30 Under 30, Eater’s Young Guns 2018 — The Henry (Life Motel, Manhattan) 2019 — FIELDTRIP (rice shop, mantra “Rice is Culture”) N. Alexander Smalls * Opened The Cecil, Minton’s (Afro-Asian) (Also opera singer (Grammy & Tony for Gershwin’s Porgy & Bess)) 2014 — Esquire Best New restaurant in America O. Marcus Samuelsson *Ethiopian Swedish @ Red Rooster in Harlem He & sister separated from parents during Ethiopian Civil War Adopted by Samuelsson family of Sweden 24yrs old — exec chef @ Aquavit, youngest 3Star NYT review 2003 — James Beard Best Chef NYC 2003 — opened Riingo (Japanese-influenced American, NYC) 2009 — chef of 1st state dinner of Obama presidency 2010 — opened Red Rooster (Harlem) 2011 — Red Rooster fundraising dinner for DNC ($30,800 per plate) 2012 — Clarion Hotel collab — Kitchen & Table (also other hotel collabs) 2015 — Streetbird Rotisserie (Harlem) Won Top Chef Masters, Chopped All Stars Judge, Top Chef, Iron Chef USA, Iron Chef America, Chopped, also on Today P. Sylvia Woods *Founder, Sylvia’s (Harlem / Lenox Ave) Met husband @11yo, married @18yo, to New York(from South Carolina) Beauty school NY, waitress @ Johnson’s Luncheonette 8yrs (Harlem) Sylvia bought it for $20k, expanded (seats 450 now) — Sylvia’s 1992 — own line soul food products August 2011 — 50 years in Harlem (now run by children/grandchildren) Died 2012 @ home in Mt Vernon, Alzheimer’s Q. Paul Bocuse *French culinary powerhouse of nouvelle cuisine *nouvelle cuisine = lighter, fresher, more modern French *Bocuse d’Or’s namesake Student of Eugénie Brazier (one of founders of nouvelle cuisine - modern Fr) Many of his students became notable chefs 1987 — Bocuse d’Or — biennial world cooking contest AKA the culinary olympics 2011 — CIA Chef of the Century 2012 — CIA Escoffier Restaurant renamed Bocuse Restaurant R. Fredy Girardet *3 Michelin starred restaurant Fredy Girardet (Switzerland) Grew up Lausanne, Switzerland; father cooked @ Hotel Central Bellevue Apprenticed in kitchen but wanted to be soccer player Wine buying trip w/dad to Burgundy, ate @ La Maison Troisgros Spiritual experience — decided then to become a chef Father passed; her took over the Bistro Nouvelle cuisine style — lighter, more innovative/fresh French style Sold restaurant in 1996 at age 60 S. Mariya Russell *1st black woman to run Michelin-starred kitchen (Kikko/1 Star, Chic) Omakase restaurants Kumiko and Kikko (Kikko = 10 seat bar only) Got a star for Kikko a few days before 30th birthday Grew up OH —> Chicago for culinary school Husband sous @ Kumiko (to Charleston SC for a few years/back to Chicago) Mentor Noah Sandoval, chef-partner at Oriole (2Stars), Kumiko, Kikko FOH @ Oriole (to overcome anxiety), then sous, then chef de cuisine W/ Sandoval to open Kumiko, Kikko Mixologist/creative dir. Julia Momose (background @ Aviary, GreenRiver).
T. Enrique Olvera * Pujol (Mexico City) (opened 2000, 2019 S Pellegrino 50 Best #12) *Cosme (NYC) (2019 S Pellegrino 50 Best #23) 1997 — CIA, NYC // 2000 — Mexico City — open Pujol Ferran Adria: “There was Mex food before Olvera, and Mex food AFTER Olvera” 2012 — Mesamerica —3day conference promoting Mex food outside Mex 2019 — S Pellegrino 50 Best: Pujol #12, Cosme #23 U. Marco Pierre White * Called “the first celebrity chef” *1994/32yo — youngest chef/1st Brit to get 3 Michelin Stars @ the time *Trained Mario Batali, Gordon Ramsay, Curtis Stone, Shannon Bennett 1987 — opened Harveys (London) — 1st Michelin Star, 2nd star year later *known for volatility (kicking out guests, throwing shit in kitchen) 5. Name 3 major publications that focus on wine Decanter Wine Enthusiast Wine Spectator 6. Name the five major villages of Barolo THE FIVE MAJOR VILLAGES: B arolo * Bartolo Mascarello Traditional Barolo producer. He passed in 2005 but used to make Barolo the old school way and his daughter Maria Teresa, continues the tradition of using large cask called “grandi botti” to produce a richer more earthy style of Barolo capable of aging up to 60+ years. (took grapes from la more and Barolo) L a Morra * Bartolo Mascarello Aldo Conterno Second son of Giacomo Conterno, he and his brother Giovanni took over dads vineyard but later separated because of conflicting ideas on how Barolo should be produced since he was inspired by Angelo Gaja. He likes to mix new and traditional methods while his brother Giovanni wanted to only retain the traditional methods of production. In 1969 he founded Poderi Aldo Conterno. C astiglione Falletto ** Giuseppe Mascarello Produces powerful, pure varietal wines with structure. Best results after the 15 year age.”Santo Stefano” is the entry level good shit while “monprovato” is considered one of the best wines in the area, real high end shit. Paolo Scavino As of late less oak. Enrico Scavino and two daughters Elisa and Enrica run the show. Wines of note include ;Monvigliero and Rocche dell’annunziata. Vietti Luca Currado. In 1961 became one of the first producers to use single vineyard wine. S erralunga d’Alba ** FontanaFredda coined the term “the wine for kings made by kings” in 1858 was brought by Vittorio Emmanuel !! Who was the first king of unified Italy. Born from a love story between the king and Rosa Vercellana. Look out for anything from Vini La Rosa if you name a plot after your bitch it better produce the best shit. M onforte d’Alba ** Giacomo Conterno One of the most traditional wine estates of piedmont. Makes one of the greatest Barolos in Piedmont. Rose Tar Licorice Sage rosemary and sea salt. Paolo Monti Started in 1996 acquires estate in San Sebastiano, south of Monforte d’Alba with Roberto Gerbino (wine maker). Produces Barolo in Monforte d’Alba, Bussia and Bricco San Pietro. Ancient Soils. 40 year old vines Limestone and clay with sand at 25%. Winners are Relaxed, firm, full of structure with silky tannin and a long persistence. Bright garnet, spicy defined notes ripe fruit.
* Central Valley Soil: more clay Softer, fruitier expressions ** Serralunga Valley Soil: more sand / limestone More intense wine, longer aging often required
THE SIX OTHER COMMUNES: Cherasco Diana d’Alba Grinzane Cavour Novello Roddi Verduno
OTHER QUICK SIP FACTS DOCG — 3 yrs total aging, 18 mo min in barrel (38mo from Nov 1/harvest yr) Riserva — 5 yrs total aging, 18 mo min in barrel (62mo from Nov 1/harvest yr)
7. Name one producer from each of the five major villages of Barolo: See Previous
8. What is the difference between a modern producer and traditional producer in Rioja:
TRADITIONAL MODERN Shorter maceration — less extraction Longer maceration — more extraction Lighter color (warm/orange tones) Deeper, more intense color (cool tones) More age-focused More now-focused Longer oak aging, Amer+Fr Shorter oak aging, oft newer smaller Fr Post-phyll = (cheaper Amer oak) 80s/90s — French oak again, internat’l Lopez de Heridia Finca Allende Muga Artadi Marques de Murrieta Finca Valpiedra Vina Ardanza Marques de Vargas Marques de Riscal Remirez de Ganuza
9. What city in Spain has the highest concentration of Michelin starred restaurants
10. Name 3 of the top Finger Lakes producer and what they are all about -- - Has been the Center of New Yorks wine industry since the Civil War. - 118 Wineries call this place home.
Dr Konstantin Frank - Was a Ukranian Viticulturist whop came to the US in 1951 and specialized in cold climate varieties. - Is a pioneer in the Finger Lakes region. - Riesling demonstrates a fruity quality without being weighted.
Hermann J Wiemer - Producing Riesling more similar to the German style. - Wiemer imigrated to New York from the Mosel village of Bernkastel and planted his vineyard in 1976. - Peaches and tangerine, floral notes, zesty lime bitterness.
Ravines - Morten and Lisa Hallgren. - European wine maker/Oenologist and his Chef wife. - Making wine using Old world style & winemaking practices. - Founded in 2001, Morten pioneered the bone-dry , mineral Riesling style that is the flagship of the Finger Lakes. - Morten grew up in Cotes de Provence, studied in Chateau Cos d’Estournel a world class second growth vineyard in Medoc. - He worked as chief wine maker for Dr.Konstantin Frank.
Sheldrake Point - Located on the western shore of Cayuga Lake - Used to just be a dairy and orchard farm. - Well drained soils, grapes tended with respect to terroir - Dry styles of Rose has been 100% cabernet franc since 2009. - Chuck and Fran GM and Owner. - Dave Breeden, Winemaker since 2002