A Sense of Place

nounplace
  1. a particular point in space.
  2. a portion of space available or designated for someone.
  3. the role played by or importance attached to someone or something in a particular context.
  4. Middle English: from Old French, from an alteration of Latin platea ‘open space’, from Greek plateia (hodos) ‘broad (way)’.
verbplace
  1. to put in a particular position.
  2. to find a home for.

I think a lot about words and their meanings, in different languages and different contexts. One word I’ve spent a great deal of time thinking about throughout my life is place: spaces, contexts, communities, cultures, homes. Often in the context of: what places inspire me? where do I see my place in the world? where is my place? I’ve been searching for the answers to those questions all of my life. And a massive amount of thought went into the decision to move to California, and to Napa, to try to make this place mine, and it’s been for most of this strange year a place that has finally made me feel at home. So this week of fires has been psychologically a difficult one to take, as I’ve seen friends lose their houses, businesses, and minds. Continue reading

Wine-spiration from small producers on the west coast

I’ve received a lot of requests from people asking about small producers making interesting wines out here on the west coast, so I thought I’d compile a list of some of the wines that have been inspiring me since my move out to Napa in February. All of these micro producers have an eye toward sustainability and working directly with the farmers they source from. They are keen to produce high-quality, distinctive wines at relatively fair prices given the costs of production out this way. Each has a unique story to tell, and many have incorporated lesser-known grapes into their portfolios, although not all. I’ve highlighted my personal favorite wine from each maker below, but definitely check out the other wines these winemakers are producing. Continue reading

Exploring the White Wines of Sicily

5259057A-6334-447B-9BE0-16165235166DLong the breadbasket for every empire that passed through the Mediterranean, Sicily’s still wine was once considered nothing more than bulk juice to be shipped to backfill poorer vintages in more northerly regions, or cheap wine mostly intended for immediate consumption, often tending toward oxidation and lacking complexity. Today, however, things are changing. Attention has been drawn to regions like Vittoria and Etna for years, but as growers move ever more toward a focus on indigenous varieties and the unique differences in growing conditions throughout the island, Sicily is increasingly becoming a treasure trove of selection and price-quality opportunities for drinkers and buyers of wine. And for all of the great red wines of Nerello Mascalese—and, yes, site-specific Nero d’Avola—being produced, the white wines of the island are as complex, varied, and interesting as their red-skinned counterparts.

Full article at GuildSomm.


 

First Podcast! Interviewed by Drinking on the Job

dotj podcastA pleasure to talk to John Coyle of the podcast Drinking on the Job about how studying languages has taken me far from my Atlanta roots and led me into wine, my work with the Tenuta di Trinoro and Passopisciaro wineries and what makes Mt. Etna so special, and real talk about the work I’ve been doing with the Bâtonnage Forum to start new conversations about women and diversity in the wine industry, diving especially deep into the questions about sexuality in wine sales. Plus, it was fun to shout out about my favorite places to eat including Monaci delle Terre Nere on Etna and Miller Union in Atlanta. Obviously, we covered a lot, but if you fancy a listen, the link is here.

(PSA: the second half includes some graphic language in case you have kids around)

A Passion for Sicily with Passopisciaro

sbray-etna-tasting

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It was a delight to be interviewed for the blog Somm’s Table about my work and love for the island of Sicily. Part 1 is all about the history of the island and some of my favorite general food and wine pairings, the changes in the Sicilian wine industry at large, and I how I found myself working part-time in Sicily. Part 2 dives deep into the work we do at Passopisciaro, one of the leading estates of the Etna wine revolution.

 

Contrada Guardiola Comparative Tasting

IMG_1993After a fantastic tour around Etna today with my friends at Tenuta delle Terre Nere, we wrapped with a tasting of wines from the Guardiola vines from both Terre Nere and Passopisciaro: Same alcohol, same vintage, different expressions of the same Contrada. Sitting across the road from one another, the terroir was evident – both share an amarena cherry nose, balsamic notes; bright acidity from this high altitude; and structure from this lava spill. Picked October 20th, the Terre Nere has more structured and drying tannins, leathery and peppery notes on the palate, while the Passopisciaro, picked November 2nd, showed sweeter fruit and more supple tannins, alongside more pronounced acidity. A tasting from two stars of Etna I’ve wanted to explore for awhile, and I thank my friends for obliging.

Passopisciaro, Passobianco 2014 – Mt. Etna, Italy

IMG_9862My first harvest with Passopisciaro was for the whites on Mt. Etna in 2014, so I love revisiting this wine. We grow Chardonnay on volcanic soil between 820-1,000 meters (that’s 3,300 feet, folks) and go through the vineyards up to 20 times over the 2-3 week harvest period, through densely planted vines. It’s a fussy, even neurotic, approach to getting every bunch at its optimal moment of ripeness (read more here), but it makes for damn good wine. Texturally complex with its creaminess and minerality interacting, bright acidity, and at the moment singing with its rich fruit. It was perfect on yesterday’s first real spring day in New York.

The Etna Wine Market

The below observations are mostly about Etna and were compiled for an MW presentation given at the En Primeur Sicily event in 2017. The prompt was regarding any thoughts on trends or on Etna wines in the US market in particular.

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Within the Sicilian wine context, Etna in particular has grown exponentially, both in terms of number of producers and demand in the US. It seems to correspond to the overall the trend of the premiumization of wine across the US market — people really respond to the “Burgundy of the Mediterranean” profile of the region. We’ve seen that both at Passopisciaro with our own wines holding consistent price points on the mid to higher tier, especially with the rise of the Contrada system of ‘cru-ification’ and correspondingly tight control of production, and across the region we’ve been able to observe similar trends with other producers putting ever more focus on specific delimited areas.

From an overall increase of production standpoint, we’ve been able to observe physically the growth in number of producers: since Andrea Franchetti started the Contrade dell’Etna event 10 years ago, the amount of producers across the mountain has exploded from a few handfuls that we could host at the winery for an Etna version of “en primeur” to over 120 producers presenting at the event earlier this month at Castello Romeo, having completely outgrown the capacity of a single winery to host the producers and attendees. New producers crop up every year, often having worked for some of the original players, and new plantings are evident across the mountain. Just driving up to the contrada of Guardiola, you can see Cusumano’s new plantings alongside the old vines that Passopisciaro and Terre Nere own and cultivate.

It’s also been apparent in terms of how Etna is sold in the US. It’s been on the map for several years in the major wine drinking cities (e.g. New York and San Francisco), but we’re now increasingly seeing Etna producers entering other markets like Texas, making the landscape much more dynamic and competitive. It’s interesting anecdotally to see the Etna “brand” (both DOC and not) leveraged on wine lists to differentiate the region’s style from the rest of Sicily —a consumer that expects Nero d’Avola from Sicily needs to know that Nerello Mascalese is a different animal!

Below is a recent response from Andrea on a similar theme:

Q: How would you describe the recent history and progress you have witnessed in Etna?

A: Viticulture and winemaking are on Mt. Etna have extremely ancient origins, but it was forgotten with the Second World War. There has always been as tradition of quality-oriented viticulture, which allows us to work with very old vines (even 130 years old) and, because of the sandy, ashy soil, in some cases with pre-phylloxera rootstock. On the other hand traditional winemaking was not of a high level.

The last 20 years have seen the rise of a series of new wineries, including Passopisciaro, which has brought about a rebirth of Etna as a high quality winemaking region. The focus has gradually turned more to individuating each contradas, Etna’s own version of a cru, finds an almost exaggerated example due to the extreme variations in the lava flows and elevations of the vineyard sites. The names of these areas are appearing increasingly on the labels in this renaissance of Etna wine.

There’s this need to perceive Etna as a classic European wine territory, and if we all continue to push how the wine can vary, while at a high quality level, examining how different vintages and places show character, then Etna probably has the stuff to become like Burgundy or Piedmont. If good winemaking and obsessive interpretation grows.