Truth or Myth? Years ago, Riedel introduced a stem less glass specifically for sommeliers and the wine trade. It was supposed to be the ultimate tasting glass that allowed one to pick up all the nuances of the wine. A while ago I was at a wine tasting where Riedel had a table. I inquired about the “tasting” glass and was informed that they no longer made it because it turned out that the glasses were “too good and it exposed all the flaws of the wine”. I never used the glass and I do not know if this was true, but it does show the “power” of the wine glass.

Blue Lemon, 15 Myrtle Ave, Westport, CT

Map and Directions | Register

Description:

Harry’s Wine & Liquor Market, Blue Lemon Restaurant & Angelini Wine Presents:
A Night in Italy-with guest host Julius Angelini, Owner

$68 plus tax and tip

Blue Lemon Menu and Angelini Wines for the evening include:

Marinated Salmon over Field Greens with Preserved Raspberry Vinaigrette

Wine: Angelini Rosé of Sangiovese 2011

Pistachio Crusted Bronzino with Lemon Beurre Blanc

Wine: La Battistina Gavi 2011

Confit of Duck Risotto with Mushrooms, Asparagus, Parmesan Cheese

and White Truffle Oil

Zannatta Cannonau 2009

Braised Short Ribs with Red Wine Sauce
Wine: Corte Rugolin Ripasso di Valpolicella 2008

Napoleon of Chocolate Mousse with Fresh Raspberries and Coffee Anglaise

Wine: Piazzo Moscato d’Asti 2011

For reservations please contact:

Blue Lemon
7 Sconset Square, Westport
Phone: (203) 226-2647
mybluelemon@aol.com
www.bluelemonrestaurant.com

For wine information please contact:

Harry’s Wine & Liquor Market
2094 Post Road, Fairfield
Phone: (203) 259-4692
harrys@snet.net
www.harryswine.com

Register

I love Venice. I tend to be generally positive and so I do not dwell on the dirty looking water or pigeons that are everywhere. There are 2 ways to visit Venice: stay outside and commute in with the very convenient public transportation or stay in Venice. The former is obviously much less expensive. A few years ago I did just that and had a great time. We spent 3 days visiting every part of the city. I had a great map that had all the streets, some were really just alleys, and really took in all the history and details of the city, like how all the piazzas were also water-collecting devices with the wells in the middle. The last I visited was in 2009 with my wife, our 1 year old son and a few friends. It was the first time I stayed in Venice overnight and had a totally different experience. All the tourists leave around 4 or 5 PM, when the churches and museums close; so we found ourselves walking around this incredible city with only a handful of people. It was so enjoyable. The very large Piazza San Marco was practically empty. The evening was even more seductive. The streets (really sidewalks since there are obviously no cars) were almost completely empty; the dim lights and old buildings really transported you back in time. The next morning, my son woke up early and wanted to run around, so we went to the small piazza, which was a short distance from the hotel. We had the traditional cappuccino and croissants. My son just had steamed milk with chocolate; he likes his “cappuccino”. We chased pigeons, time passed quickly and by 8 -9 AM, the streets and cafes started getting busy. People where walking to work like any other city (except no cars).

I never looked at Venice as a place of business, just as a tourist attraction, but people actually live, work, play, etc. here. What a place!!

Another wine blogger on the topic says “While I agree with Alvarez-Peters trying to say wine is just another consumer beverage and everyone should stop acting like it is so special I don’t agree that it is the same as toilet paper or tin foil.”

What do you think?

- Julius

http://www.wfsb.com/video?autoStart=true&topVideoCatNo=default&clipId=7172111

Olive Ascolane
(Stuffed Olives of Ascoli Piceno)
Paired with:
Angelini Prosecco $10.99 and Fausti Rosso Piceno $10.99

Ingredients:
1.5 lbs Large Green Olives
10 oz lean beef in a 2 pieces
5 oz pork loin in a single piece
5 oz chicken breast in a single piece
3 Tbsp butter
8 oz grated Parmigiano Reggiano
4 eggs
7 oz Fine dried breadcrumbs
4 oz all purpose flour
Extra Virgin Olive Oil
Salt & Pepper

Filling Preparation:
Sauté the meats all together in butter until fully cooked.
Remove from heat and allow to cool.
Pass the cooked meat, chicken and pork through a meat grinder.
In large bowl, combine the ground meat mixture with the Parmigiano Raggiano and 2 eggs
Mix well and set aside.

Olive Preparation:
Peel each olive in a circular fashion (like peeling orange?) to remove the pit. Preferably one is left with 1 continuous piece. Don’t worry is the peel breaks; it can still be used to mold the olive into the correct shape.
Stuff the olives so that they have the approximate shape of the initial olive. This does not have to be exact. Use the amount of filling that seems appropriate to mold the stuffed olive into its approximate original shape.

Coat each stuffed olive with flour, pass in the 2 remaining beaten eggs and then in the bread crumbs. Deep fry in abundant hot extra virgin olive oil. One can also use a shallow pan, just make sure the olives are totally covered by the olive oil. Remove with slotted spoon when golden brown and place on paper towels to drain. Serve hot and traditionally one should use your hands, no utensils.

Paired with:
Angelini Prosecco $10.99 and Fausti Rosso Piceno $10.99

These wines are available in Connecticut at:
Coastal Wine & Spirits in Branford
Amity Wine & Spirits in New Haven
Broadway Wine and Spirits in Colchester
Bridge Fine Wine & Spirits in New Milford
Town Line Fine Wine & Spirits in Stratford

Passatelli con Porcini