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Daily Archives: Mar 20, 2013

First of all, please forgive. I am currently traveling without my scanner, so after spending the day drawing I could only post my notes from Scarpetta’s current portfolio by taking a photo of it. I’ll reload the scanned-in image after I’ve returned to Sonoma next week. In the meantime, let the photo of the drawing suffice. Thanks! Updated with the scanned image!

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Celebrating Friuli (w a little help from Barbera): Scarpetta & Frasca

Scarpetta wines

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Bobby Stuckey greets me at the door with a smile and a glass of pink bubbles. I’m happy I took the drive to San Francisco. After a few moments everyone has arrived and we sit. Lunch is going to begin.

Master Sommelier Bobby Stuckey, and Chef Lachlan Mackinnon-Patterson have traveled from Boulder, Colorado, home of their well-known and celebrated Frasca Restaurant, to share their love for Friuli. After establishing their Friuli inspired restaurant, the team expanded to begin Scarpetta Wine starting with Friulano, Friuli’s classic white.

Stuckey introduces the day’s activities. “I feel like I’m in the cool kids club. But it’s surprising too because I feel like I’m still punk rock, and I feel like I’m still a cross country running nerd, but I get to hang with you guys. So, thanks.” The event includes Sommeliers, Wine Buyers, and Wine Writers from around the Bay Area.

The Sparkling Rosé

Bobby Stuckey

Bobby Stuckey setting the stage

Stuckey continues, focusing on the wine. He explains that the rosé offered upon entry is made with the Charmat method using a slightly unusual blend for the style of Franconia (aka. Blaufrankisch) and Pinot Nero (aka. Pinot Noir). Though the Charmat method is often maligned for its association with poor quality versions of Prosecco, Stuckey explains the technique is more centrally all about capturing tenderness and aromatics. Combined with care, and old vine material, Stuckey believes it creates a unique sparkling rosé.

The wine is paired with a winter Friulano Salad of apple, radicchio, shaved horseradish, and shaved hard cheese. The salad is all lightness and zest alongside the savory, floral bubbles. A beautiful opening.

Love for Friulano

To put the wine Friulano in its proper context, Stuckey compares it to Chardonnay. Where the French grape offers a neutral palate that allows technique to be shown on top, Friulano doesn’t. Where the French grape has been cleaned up and clonally selected, Friulano hasn’t. Instead, Friulano carries distinctive, even funky aromatics that Stuckey compares to the “wild dog of agriculture.”

For all the funk Stuckey ascribes to his beloved grape, the Scarpetta version is a clean, refreshing offering of its wine–all lifted aromatics, rounded palate, and pleasing viscosity on a stimulating palate. (Truth is though, whatever funk Friulano may have, I’m simply a fan of the grape.)

The wine comes to us alongside Friuli’s Native food, Frico–a fried cheese dish bringing together dried firm cheese with a molten center of Montasio cheese. Last year during COF2012, a group trip to Friuli six of us were lucky enough to take, we ate Frico daily. Don’t hate me Italy, but Mackinnon-Patterson’s version is even better, all smooth, lush, pungent, and easy mixed with smoked ricotta and sprinkled with fresh green onion.

Tasting the Whites

Lachlan MacKinnon-Patterson

Lachlan Mackinnon-Patterson serving up his risotto

Over time, Scarpetta expanded its white focus stepping into International varieties that have become classics of Friuli in their own right, both giving a unique presentation in that region.

* Pinot Grigio

As Stuckey explains, Pinot Grigio, though often maligned, can give a sense of freshness, with seriousness and concentration. Stuckey tells us, Pinot Grigio properly understood is a vehicle for terroir. “It is that,” he says, “that makes it a noble grape.”

Mackinnon-Patterson comes out from the kitchen to serve his Risotto and builds on Stuckey’s idea by drawing a parallel between cooking food and making wine. For Frasca’s chef, cooking is all about layers of flavor made through treating the flavors with time. In listening to Mackinnon-Patterson explain the courses, while tasting the foods and the wine, what I find in common are delicate flavors with stamina and presence. Each course, like the wines, comes in lifted, dancey, and rich.

* Sauvignon

Stuckey considers the idea of Sauvignon Blanc in Friuli, there referred to as simply Sauvignon. In Stuckey’s view, Sauvignon is the secret weapon of the region. It is the Ponca, their calcium rich soil, combined with the marginal climate of the area that offers a unique opportunity for the grape to give a triology of fruits–orchard, citrus, and stone–layering the mouth in unexpected complexity. Such flavors alongside the great acidity indigenous to Friulian wines and Sauvignon gives something more than a simply refreshing white wine.

Turn to Barbera

Scarpetta wines

Our meal finishes with a surprising turn (if you didn’t already know the Scarpetta portfolio), a red from Piedmont. Stuckey explains why they decided to focus on Barbera, their only wine from outside Friuli. In his view, the grape is the gateway wine to drinking Italian reds. For people used to French reds, Italians come with a lot more traction. For those drinking New World reds, the earthy flavors are often surprising. Barbera, on the other hand, offers a textural and flavoral connection to other Italian reds in a lighter, juicier, food friendly physique. This wine we drink with meat.

While Barbera is most commonly made in the Barbera d’ Alba DOC of Piedmont, there the grapes play second fiddle to their more popular neighbor Nebbiolo. In the Barbera del Monferrato DOC, however, Barbera is the focus with the vines being planted in high density, steep vineyards, and given the chance for old vine age.

Stuckey describes how he thinks of the grape’s characteristics. “This is what I think about Barbera,” he tells us. “It’s tangular. This grape is tangy, and angular. So we give it no new wood. It’s all about letting it be noble–a vehicle for terroir. That’s tangular.”

Stuckey invites us to enjoy the wines and food with one final comment. “Here’s what I want you to know,” he says. “When it comes to Scarpetta and Frasca, I would like to meet you on the corner of drinkable and thinkable.”

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Thank you to Bobby Stuckey, Lachlan Mackinnon-Patterson for the food, wine, good company, and invitation.

Thank you to David Lynch for hosting the tasting at St. Vincent, San Francisco.

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For great photos and more from the LA Scarpetta-Frasca tasting check out Whitney’s post over at Brunellos Have More Fun.

For more on the Seattle offering read Jameson’s post at JamesonFink.com.

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