Ep. 1887 Livin' The Dolce Vita with Jeff Porter Pt. 6  | On The Road With Stevie Kim

The Italian wine podcast is the community driven platform for Italian winegeeks around the world. Support the show by donating at italian wine podcast dot com. Donate five or more Euros, and we'll send you a copy of our latest book, my Italian Great Geek journal. Absolutely free. To get your free copy of my Italian GreatGeek journal, click support us at italian wine podcast dot com, or wherever you get your pods. Welcome to another episode of On the road edition hosted by Stevie Kim. Each week, she travels to incredible wine destinations interviewing some of the Italian wine scene's most interesting personalities, talking about wines, the foods, as well as the incredible travel destinations. Okay. My name is Vivi Kim. This is take three. Living the Dolce vita with Jeff Porter. He was traveling from Torino to Regemilia, and he had some issues. So just because he wrote to me, and he said, I had planned everything to it t except for environmental protesters in train tracks. Hello. Jeff Gotta. Hi. How are you? Good. Now that I'm here. Where are you? It looks beautiful. Modena now. And Oh, you're in Modena now. Yeah. And what are you doing in Modena? What are you up to? I am spending the next three days tasting Lambrusco for the magazine for wine enthusiasts. Oh, it's exciting? How many wines do you have to taste your money? A hundred and fifty. Oh, that's not too bad. It's not too bad. Yeah. Low alcohol, you know, pretty nice. Listen, okay. It's going to be a quick live today just because I have another call. I'm in New York for the twenty seventh or the twenty eighth edition, Vineical International Academy. Of course, you know that Jack Porter is also our tiny line Ambassador at Lodge. And He also did a New York edition, millions of years ago. It's a different program now. Right. Yeah. I I believe so. You know? So but, Jeff, quickly, tell us we don't have time to do the trends, wine trends from Felicity Carter. But tell us what you're will be doing at VINitally. And then, you won't believe this. I'm at Vanville wine merchants. And in the program, I have just hold on. Let me show it to you. I don't know if you can see number thirty four I can. It's Shuma. That's awesome. I love Shuma. Oh, tell us about Shuma. What's the deal with Shuma? So Shuma is a project that It's a Jack porter wine. It is it is a Jeff Porter wine. It it was born from first a wine called Ygrene, which was a project with Shelley Langron and myself that may be coming back soon. We're Okay. Back in discussions. COVID kinda that was a project that COVID killed. It was a COVID baby. It was. Mhmm. And then so Shuma is dialect means to drink in Vasila coffin. And it was a project that when I had my importing company, that I worked with Grifalco and you send Martino, the brother's Pacheen to create our lighter version of Alianico. It still has all the stuffing of Alianico, but a little little more, like, fruit forward, a little more kind of every day. Yeah. It's that's the whole point. It's just to kinda chill it down and slam it. Okay. So I when I get a chance, I'm going to try that. So a lighter version of Alianico, I like that idea. Just quickly, what are you going to be doing at VINatively? Which is coming up. So, at minutely, I'm going to be doing with you, which I'm very excited. You're always so generous to let me kind of put together a seminar. We're gonna talk about refurbantato and kind of the evolution. Everything in wine has come full circle. Right? At no matter where you are, it obviously it comes back to something. And Riferman Natato is the the old Italian process of making lots of different wine, but specifically here in the Lambrusco country, making Lambrusco, and it's a, like, a secondary bottle fermentation. It's a little different than Mendo Locasico. It's kind of in between. It's like a, basically, like, a pet man. And so we're gonna kind of explore those between, like, I'm I'm talking to a producer in Dorella, which is close to Verona here in Lambrusco this week too, and kind of kind of span the rainbow. Of what's out there. I just at lunch today, I had an Uber Rivera, a reefermentopto that just blew my mind. It's from Faro in Alto, Ulta Piamonte. Mhmm. And I think it's a category of wine going back to what we're not talking about technically. But lower alcohol, easy to drink, fun, fresh fruit forward, you know, but also has the stuffing behind it to be. It is a serious wine just in this fun packaging. It's kinda like me. I'm a serious wine guy. It's fun packaging. So how many wines will you be tasting? I think we're gonna do six. Is that is that the maximum? I mean, I I only have an hour. Yeah. Yep. There's just so much it can do. But six is kind of what I'm shooting for. Unless you want to do, like, you know, in the beginning, like, two blind tasting. I don't know or something like that. I mean I don't know. It's up to you. I'm shooting for six because that's what, I think that that'll that'll get because I also wanna have Yeah. Answers in discussion and, like, I don't have a lot of answers. I'd have more questions than I'll ask the audience. So Are you enjoying this podcast? There's so much more high quality wine content available from mama jumbo shrimp. Check out our new wine study maps. Our books on Italian wine, including Italian wine unplugged, the jumbo shrimp guy to Italian wine, Sanjay Lambrusco, and other stories, and much much more. On our website, mama jumbo shrimp dot com. Now back to the show. Why do you think that, you call it referment doctor? People call it or, Anchestrale is also the, the the times would call it. Why do you think that this type of wine is more, I would say more popular with the younger generation? Maybe, like, I mean, I'm gonna include myself in this younger generation. I can, you know, we we throw up on on pot. Right? We grew up on, like, in Texas, we have to call everything Coca Cola as bubbles and as a soda. But I think that's that's part of it. Not not the sweetness, just like that feeling, the textural feeling, the carbonation, the the vibrancy, And then also I think in the evolution, the difference between, like, method or classical, I mean, and specifically like champagne, and these is there's a a level down of intimidation Like the packaging tends to be more fun. They're in crown caps sometimes. It's it's just a little more, laissez faire in terms of the the it's interesting because it's it's They may perhaps Yeah. Perhaps less intimidating. Right. A hundred percent. And at the end of the day, when you poured for people, it they they lose their shit. Right? Like, the wines are fun and they're delicious and they're inviting and they're so boostatory. It's hard not to, like, finish a bottle a little too quickly. And also, in terms of the price range, it's much more affordable. The bottle I bought at the restaurant today in Toronto was twenty two years. And that's at a restaurant or at a restaurant? Yeah. So I'm sure in Inoteca that can go anywhere from, like, ten to, yeah, ten to fifteen euros. Right? So very affordable, and that's quite important to the younger generation too. I mean, because we were talking about here with some of my colleagues, from the wine industry who whom I've seen lately in New York, and they were saying that on the one hand, people are obsessed with, you know, being healthy and whatnot. But on the other hand, if you see that the upward trend of spirits, right, it's because they get the buzz quickly and at proper price. Yeah. So we don't know what to do about that because yes, today or the other day, I was at a, you you probably know, my city at Davin. It had never been. Yeah. I had seen Alessandro Chella in in Paulo. I think he's, he see a portfolio. He's, Sam at Galia, in Milan. And he claims that, you know, this is the best, I don't know, your opinion, also book of New York City. I don't know. You you lived here for so many years. And I think, that poster did also look good too. Really good. We did. We we actually did Stinko. So our free Elano kind of version. So and and with pork, not reveal. Right. But it it's a damn good Osobuco, you know, because the bone's big enough also get the marrow. Yeah. Yeah. It's it was huge. Everything was huge, but, you know, in America, it just gets fat because the portion is huge and everything is huge. It's super, you know, lush and the played is bigger. I call it the American size, you know, to make everybody happy. And I guess people yeah. And I people, I guess, take away. I mean, like, they take, you know, doggy bag has been invented by the Americans, I think. So I understand that, but it was huge and the risotto around it. So that was an interesting experience. Yes. So what are the new restaurants I should try? I have a few more days Italian restaurants before I go home. Just like, I never go to Italian restaurants when I'm in New York. That's because Andrew Carmelini's new restaurant. I think it's called Carmelini Cafe, Josh Nadel, and Rob Josh Nadel's the corporate beverage director. Okay. And where is that? It's in Midtown, I think, and one of the, like That's right here. Fancy new building. I'm staying in Midtown. So as you know Vanville's right here. A woman named Robin Wright is the wine director there. She used to be at, Chisiamo. Oh, I know. Robin came to y two y with Stephanie Johnson. She's a bad ass. And I just I think she's one of the the the top Sommeliers in New York City, and I love watching her work. And, I think that would be a great place to go. Alright. So when they'll post the auction off their wine during COVID, Josh bought a lot of it for this restaurant. So a lot of the wine that I had originally bought is now over there. Which I think is fine. Okay. Great. Listen, Jeff. We have to reconnect. I just wanted to let everybody know. We have reprogrammed, rescheduled our time slot to Monday at six PM, Central European time. That's twelve for New York time. So and we've been doing this twice in a row no matter where we are, regardless of what we see. I'm serious when I was in the car, I had full bars, five g. Yeah. On my team network and it it couldn't handle it. It couldn't. I don't know I don't know what happened, but and then you'll tell us also about the environmentalist protests on train tracks. Yeah. I know. I feel bad because I I support environmental protesting, but I want it to be on time. Okay. Alright, Jeff. Listen. So let's connect, next week. You'll be in Tarina. Right? I'll be I'll be at my house. I'll be back in Verona. Okay. So Italian time. That's right. We'll do a pair of TV. Yeah. Chad, I got that's up. Thank you for joining us on another installment of On The Road Edition, hosted by Stev Kim. Join her again next week for more interesting content in the Italian wine scene. You can also find us at italian wine podcast dot com or wherever you get your pods. You can also check out our YouTube channel, mama jumbo shrimp to watch these interviews and the footage captured of each location.