My Birthday Weekend

Forty years ago Michele and I spent a month in  Rome in  the summer.  One of the restaurants had what I called a “Summer Pasta” and I ordered it every time we went there, which was often.  It is a very simple dish and Michele made it for me on Saturday.

Pasta with tomatoes, fresh basil and mozzarella, what I call “Summer Pasta” (though it is better known as Pasta alla Caprese)

“Fiordiligi”  Sicilian DOC Grillo 2023 Assuli (Trapani) Made from 100% Grillo. The production area in the Mazara del Vallo is in northwestern Sicily. Soil is of medium texture rich in limestone and good minerality. The vineyards are at 200/250 meters. Training system is guyot vertical trellis with a medium high plant density of 5,000 plants per hectare. Harvest is from the second week of September depending each year on the ripening of the grapes. There is an extremely soft pressing with membrane press, followed by static clarification of the must and fermentation at controlled temperatures (between 15°-18°C) in stainless steel tanks. Wine remains on the lees for 4/5 months in stainless steel tanks and in the bottle for at least 2 or 3 months before release. The wine has hints of citrus fruit, pineapple and a touch of tropical fruit.

On Sunday we were invited by a friend to Gramercy Tavern for my birthday. My friend also brought the wine

Fiano di Avellino “Alessandra” 2013 made from 100% Fiano Di Meo. The wine is named after the mother of the Di Meo brothers. Produced from  Fiano vineyards surrounding the Salza Irpinia winery. The Vigna Alessandra was planted in 1995 and is at 550 meters. Soil composition is clay and semi-limestone and the exposure is northeast. There are 4,500 plants per hectare and the training system is espalier with monolateral guyot pruning. Manual harvest takes place the second week of October. There is a soft pressing of the grapes, then maceration with the skins. Fermentation is at a controlled temperature. The wine remains in stainless steel for 8 years and then for 12 months in bottle before release. This is an elegant wine with flowery notes of mimosa, chamomile, acacia honey and a touch of smoke. It is a very impressive and wonderful wine.

Lumache Pasta with Corn, Miso and Toasted Hazelnuts

 Pork Cutlet with Jimmy Nardello Peppers, Cabbage and Lemon

Cote- Rotie “Cote Blonde” 2009 Propriétaire à Amplus Rene Rostange made from Viognier and Syrah. The estate is in the heart of Cote-Rotie.  The vineyards are managed using sustainable agriculture. All the work is done by hand. The soil is bedrock and silica. The wine remains in the barrel, with a small amount in new oak. Vinification is a closely guarded secret. The wine has hints of violets, blueberries, blackberries, spice, tobacco and a hint of smokiness.   This wine will age for many years.

Michele’s main course was Hanger Steak with Plums, Eggplant and Shishito Peppers

Basil Olive Oil for Dessert with Cherries and Coconut Yogurt

It was a very Happy Birthday for me!