A16 was great and so was the COS

B

BJ

BJ
Ended up having a great time at A16. The food was excellent. Special mention for the beans and chicken meatballs. Also, some of the best service I've ever had - our waiter was super knowledgeable and responsive, even with a hectic load.

Ended up foregoing the Occhipinti on the list and went instead with an 05 COS Pithos. What a stunner. Plums and roses. Raised in amphorae (!). Since my reference is French, this made me think of some of the really old school CNPs like Mourre du Tendre and Pegau Laurence - ie the long aging in foudre style (I'd add Bonneau, but I've never had it). One of the best wines I've had all year.

I've never head of anyone using amphorae - does anyone else down there do that? So cool! And so freakin' good!
 
High praise from the confirmed Francophile.

I have tried the Cos Cerasuolo before, but never the amphora version.
Is the Pithos the same blend of grapes in the Cerasuolo?

Interesting that it made you think of Chateauneuf, too.
 
Both the classic Cerasuolo di Vittoria and Pithos are made from a blend of nero d'avola (60%) and frappato (40%).

According to the ITC, the DOCG (Sicily's only DOCG, in fact) calls for 50-70% nero d'avola; 30-50% frappato.
 
originally posted by Brad L i l j e q u i s t:
Special mention for the beans and chicken meatballs.
I've never head of anyone using amphorae - does anyone else down there do that? So cool! And so freakin' good!
Click to expand...
I had to resurrect this thread for a couple reasons after doing a search for Pithos...

First, over the weekend I made the Chicken Meatball recipe from the A16 cookbook and opened the 2006 COS Pithos to go with it. Both were awesome. I was a little taken aback by the Pithos. I had opened the 2006 Cerasuolo di Vittoria the night previous and was surprised at how different the two were. Well, not light-years different, but enough. A little City Mouse - Country Mouse. The Cerasuolo was more refined and smooth and mellow; showing itself a little sooner. Whereas the Pithos was much more rustic, definitely more tannic and just bigger; took much longer feel like it was coming together. Nonetheless, I loved both. The Pithos was damn great match for the meatballs.

Second, the other reason I had to post in this thread, look how far we've come in a year! Some guy is doing a whole dinner tasting with Amphora wines that I bet will have a write up in Time Magazine. Crazy!
 
originally posted by lars makie:
Look at us now!
originally posted by Brad L i l j e q u i s t:
Special mention for the beans and chicken meatballs.
I've never head of anyone using amphorae - does anyone else down there do that? So cool! And so freakin' good!
Click to expand...
I had to resurrect this threat for a couple reasons after doing a search for Pithos...

First, over the weekend I made the Chicken Meatball recipe from the A16 cookbook and opened the 2006 COS Pithos to go with it. Both were awesome. I was a little taken aback by the Pithos. I had opened the 2006 Cerasuolo di Vittoria the night previous and was surprised at how different the two were. Well, not light-years different, but enough. A little City Mouse - Country Mouse. The Cerasuolo was more refined and smooth and mellow; showing itself a little sooner. Whereas the Pithos was much more rustic, definitely more tannic and just bigger; took much longer feel like it was coming together. Nonetheless, I loved both. The Pithos was damn great match for the meatballs.

Second, the other reason I had to post in this thread, look how far we've come in a year! Some guy is doing a whole dinner tasting with Amphora wines that I bet will have a write up in Time magazine. Crazy!
Click to expand...

He's gonna get his own show on the Food Network.

America's Next Iron Sommelier.
 
originally posted by VLM:

He's gonna get his own show on the Food Network.

America's Next Iron Sommelier.
Click to expand...

The PR people are saying I have a face made for radio, so maybe not so fast on the cable shows.
 
originally posted by Levi Dalton:
originally posted by VLM:

He's gonna get his own show on the Food Network.

America's Next Iron Sommelier.
Click to expand...

The PR people are saying I have a face made for radio, so maybe not so fast on the cable shows.
Click to expand...

But evidently you have a sense of humor...
 
originally posted by Levi Dalton:
originally posted by VLM:

He's gonna get his own show on the Food Network.

America's Next Iron Sommelier.
Click to expand...

The PR people are saying I have a face made for radio, so maybe not so fast on the cable shows.
Click to expand...
I don't know about that. From that picture posted somewhere, I'd say you'd at least got a face for a Jarmusch film (Others mentioned Ivan Lendl, but I think you got a young John Lurie look to you). He had his own TV show... I got it: Fishing With Levi. There's your show.

jjjl.jpg
 
Lurie usually comes up by those wishing to be kind. Lurch from those wishing to be unkind. With the odd young Joker from Batman, a la Dance with the Devil in the Pale Moonlight.

Anyway, I stopped caring a long time ago. Mostly I just stare at other people. That's why I like movies.
 
Loved Fishing With John. Especially the voice-over narration. "The fishermen were covered with sores and boners."

And one of my favorite Tom Waits quotes "Of course you're not going to catch any fish, they're all in my pants!"

Good stuff.

Cheers,

Kevin
 
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