Ep. 2125 Livin' The Dolce Vita With Jeff Porter: 4th of July Rosé | On The Road With Stevie Kim

The beauty of Italian Roset is there's just not one shade. It's honestly if you looked at the color book and you see that you start with like light pink and you go to dark pink and you've got this whole different category in front of you and it's just about how you use it. Welcome to another episode of On The Road Edition, hosted by Stevie Campbell. Each week, Stevie travels to incredible wine destinations interviewing some of the Italian wine scene's most interesting personality talking about wines, the foods, as well as the incredible travel destinations. I know we're a little bit late because there was a huge storm. I don't know if you guys have been following us, but it's been Huge doesn't even plain it. Crazy. Yes. So I don't know if you've been following the news, big torrential climate. How would you call it? Well, in a time, you say, a la bomba. Yeah. Right? It's like, like, Like it's like the clouds have decided to drop bombs of water on top of us. Yeah. But as an extra special edition today, this is the July fourth edition, and I don't know if you recall I was in, happy and we spoke about the white wines, the age of old whites under our last episode. And we said, let's do Rosez. It's summer. Leiforg, will we go on our holidays? Because we're together physically together. We have bought some wines. We have a bunch of roses, and we'll be talking about some of your favorite roses and Devon. From I only brought this one. This is Ramold will be a moment. Okay. So, I mean, we are actually going to try to block this later. Also, we'll do maybe a PR. What are your thoughts about Rosets? Because I saw that line sweatshirt did a big Rosay listing, and there were only a couple. It was mostly from l scrap, right? So in Italy, I think, definitely, Rosets are undervalued. Right? And people don't think because everyone thinks it's more like, atmospheric rivers, they recall. Sorry to hear parts of Italy are experiencing this. Yes. Thank you, Willie's wines. Do you know who is? Yeah. Okay. What was wrong? Thank you very much for that technical terminology. We're both ignoring this, but that's the best That's the Italian, I always say. As you can see, his Italian is in proving by leaps and bounds. Yeah. Yeah. Yeah. So listen, what are your thoughts of Italian Roset and its potential? I mean, I think Roset or Rosato. Yeah. Efficient broads. It's a category like, so I see everything as a sommelier, right? So I think see everything as a as a toolkit. So, you know, when I open my toolkit of wines, when I wanna do something with wine, Like, here's the Planeta. So the Planeta, this Rose twenty twenty three, this is near to Avala and Sarah. It's done kind of like, I would say just looking at the bottle we haven't tried it yet. Isn't it provenceal style? Like, it's it's it's like the onion, the onion skin, very pale, elegant. And then you've got like, here, this is from Multipi Monte. This is Naviolo and Best Vespolino and protein. And you've got this. This is like Chera swallow. So like The beauty of Italian Roset is there's just not one shade. It's honestly if you looked at the color book and you see that you start with like light pink and you go to dark pink and you've got this whole different category in front of you and it's just about how you use it. Like, I think I let's just try this planeta right now. Looking at this line. So it's light, it's pale, onion in color. Okay. Salosa. This is actually more orangey. Yeah. It almost looks more like, yeah. Totally. It looks just macerated more than like pink. Yeah. It's fresh. It's direct. It's easy. Zippy. I Is it fun word? Yeah. It's a face fun word. But why do you think, you know, Italian Rosets are so undervalued? And they're not really on top of everyone's mind. I think the main reason for that is that provence has such a stranglehold on a global migration. Yeah. Like, it's what they make. Right? And when people think I think that some are on the Riviera, they're thinking the French Riviera, not the Italian Riviera. Like, if you're in Italy, that's where you're at. But I think globally, you know, there's a con, nice. There's that whole, like, conquer on the Mediterranean, and I think that's what we're thinking. And, you know, they marketed that as such. I think with the beauty of Italian Rosay is its diversity. The grapes are, you know, depending on how you use them, are are just they're absolutely standing because they've got this freshness, this fruitiness, but then the really hard acidity. And this is across north, the south. Like, we're here in La Guregana. We're on Lakearta today. We're in La Caesar. Let's see there. Alright. James. You owe me a Rosay. And here in Laticize, we're in Bartolino country, right? So this like the or is the right. So, Arlene is the red Kira, it just fits a really beautiful expression. I I what what is your like? I just feel about it. Well, I feel like the Italians I think they're coming around as you can see you see a lot more rosacea, but it was also always considered kind of like second class. So Italians, if they didn't believe in it themselves, it was very difficult for them to also you know, sellers. They presented it as kind of the secondary, this, you know, v. I hope things will change because I think there's so much different variety of Rosets. Right. I have speaking of, we have one right here. And I think the interesting thing is, and I like what you said, it's not a b line. This is not a b side. This is an a side. This is just a different album, right? Like, making Rosay is not about being less or more. It's just about a different expression. It's telling a different song. So this is, for example, it's the characteristic by typical This panel was so on shoot too today. I don't know. I don't know what's going on. There's a slight peak. We're in a little dark color. It's more like a so many color. It is. And this is from twenty twenty two. Maybe that's why. And it's a blend of course. I think when you put a, like, so twenty twenty two, right? We're in twenty twenty four. Most people are thinking, oh, you should drink, like, the freshest. That's bullshit. Rose, depending on the way it's made, It's just like red, white, or, or any other kind of wine. Rosets can age. We haven't gotten the chair solito brusso yet, but chair solito brusso is a line for today and tomorrow. Same, I think, with a line from you know, trying these wines. The wine just evolves differently. It's not about one time or another, but like this wine is beautiful and fresh, but it'll it'll evolve. Like, I'm getting like a bit of an orange fuel characteristic for it. Yeah. What about food pairing? What would you how would you pair this? So, like, right now, for some reason in my head right now, it's just. I would love some. And then also, I think if if this were like a lunch menu, like you could do like a milanese, like if you if instead of like something, and then people are like, crazy. You need a red wine with that. That's BS, because you've got the fat. You've got the crust. This would like the acidity in this wine. It's just so cutting through everything right now. So he this is the sum talking and the kids at the office, they suggested because they also prepared the wine for me and also also the food pairing. And they suggested, they're two analogies. They suggested resulto, con la tinka. Tinkas and fish, right? Because the tinka, I believe it's fish from this area. They're going to jump. I have no idea where where the team gets from. I was hoping to read this over before I'm going to ask Carla to look into what that is. And that was Instead of what about that, that was? So I think next, let's go to stay in the north before we move to Bonmino Napro. So this is La Quintanella. This is a winery made by. I'm sorry. Christina Gorrella, who is kind of like the of I might help if you open the Sure. The transcript. So before Steve got here, I had a margarita. And something else maybe. At two beers. He had a head start, so we'll cut him some slack. So this is a very generous sport. Let me just give you some. This is Naviolo, Vasqualina, and Cortina. Okay. I'll stay with seal. I'm very excited because for me, this is a a beautiful wine revisit because I was the first restaurant in the world when I was at Del Posto to buy this at the wine in Fort bud West, and they only made it in magnum's for us. Very nice. This is a little bit more awful. Yeah. A little bit more and how would you match this? What kind of food? What did you serve it with? So we serve this going back because it it was on our tasty menu. We serve this with the first light meat. So this could be pork chicken. So meat. Yeah. Yeah. Because this wine is actually substantial you feel it because this is, again, has an ampoule, it has some tannins to it. There's some textural components to the wine, even though it's a hundred percent stainless steel. It's got volume, which I like. It's it's got Okay. Alrighty. What do you think? I like it. I I mean, I would even just drink it itself. Like, I I love it, you know. Would you say it's Napiola? Would you No. No. No. I agree. The Rosets are much more difficult. Right? I don't think this is something outside of Chastle, the brutes. Yeah. I feel like Rosay itself, I'm not adept in my wine tasting ability to, like, call them the bridal to the most, most extent, but because this is protein and Vasqualina in it, like those add little different jabs and shapes to the wine. Yeah, and it has much more bitter finish this one. But yeah, I love this one. What we should do is we should do a wine tasting of those eggs. I like that idea. Okay. Alrighty. And Carlos is on it. Alright. Let's go to. Let's do. Cool. Yeah. So we're going to Goody there. So this is Cassella Monte. Have you seen the castle on the Monte? Hampulia before? It's this octagonal castle that was built that no one ever lived in. Just fun facts. Yeah. Bongino Neda, of course, it's indigenous great variety from Julia. It's a different aroma. It's so interesting. It's so mediterranean. It smells it smells more like I mean, compared to this, you know. This is much more sea. It might be also the barbecue for almost coming from the basement. But, but it smells very, very mediterranean meatus, right? I mean, tonight, it's interesting. So we're staying with a friend who's from Texas like myself, and they brought something Jessica Duqueen, who's a journalist in, and, writing a book with master of wine, Andreas Lenardi. And she brought spices and foods from Texas because we had planned this before she came. Oh, that's fun. And so, like, I've been in Italy now for six months, and I missed kind of my tone flavors, and she brought this, but I've always loved, bambino natural. I'm not I'm not that familiar with bambino noodo. I have to say. I've not had many bambino nerds in my life. And as a punch to it, like, I think for me, like, the screams of, like, good summer barbecue. Like, this needs, like, well, stones. I imagine having the ritz on the grill with something like this. So my teams that they've recommended. They're so Italian. Perfectly. This is good for you. Why don't you say it? So it is very specific. So specific. I mean, this is so exciting. Yeah. It's the two Italian. I just recommended four ribs with salt and pepper. Yes. So, I'm gonna give out a shout out to Valeria and Andrea a from our, you know, logistic from that. Yeah. So it's, yeah, it makes sense, right? It does. Like, I think territory. You've got the the pomod dominoes. So, like, the little small tomatoes and like the fagiolini, so the beans. You got this textural thing, then how do you go to salata? You've got a creamy and salty. How do you go to salata? It's an interesting cheese? Because it's like a it's a dichotomy. So you've got like this this textural component of a set of salata. Salt. And Orchiette is my favorite pasta shake because it's shaped like the ear that's handmade. It's like like the nonnas make it. You push it when you're done. And I love Yeah. So a shout out to manuela who's who's using. Okay. Alright. We we we have any more work. Where's it? We have more. Yeah. Don't worry. And we're gonna drink all these later tonight because there's a few of us here. Okay. I can't wait to see her drink a lot more. Okay. Who's driving? Okay. So now we're going to a group. So so this this isn't. This is Italian Italy when we say rose. It's Italy. So Cher swallow comes derives from which is cherry. If you look at the color of the line, it's as perfect as the the cherries picked. And in a group, so so this is made from a hundred percent multiple channel. And for me, this is a line. It really speaks to my Like every time I have chairs swallow. And you know, it can actually, be considered a color, but it can actually even be taller. Janice won't happen. So, so, you know, when you see a very Some some of it is almost like, you know, darkest, you know, and tomato. So this is, a bit lighter, but These are wines that have more volume, richness. But the key thing about rosé is, again, it's a tapestry of flavor. It's a continuum of color. You know, it's it's not just a a thing for when it's hot outside. Is it delicious? Like, would I drink this all day long when it's I was at the beach earlier today? Because You like this dish a little long? You think it's all? Yeah. On the pallet. On the pallet, it's super rich. What do you think? Anyway, so it's it's twenty twenty two and it's four fourteen percent alcohol. It's a little bit more meaty. And my kids suggested the following preparing, we can read it. A prosace. Yeah. I think you should come to my office for one week. You know, with the analogist at the office, you can learn all of the food very. Because, I mean, how how exciting is this? They don't just say like, you know, fish fish too. We said, so which is not full version. Just a little bit of it. So it's very particular. I mean, but I I get a lot of his kids. I mean, this is the beauty. The thing that, like, my family and I, for those that don't know, we have signed up to stay here another year. We've extended our visa. It's We're very lucky in that the fact that we can continue to do this because my wife and my daughter both really enjoy it. And we're learning. We're we're learning so much about ourselves. The challenges to live in a different culture. But also the beauty of what Italy means. And that's that's the beauty of all these colors. It's it's exemplified within risk. So, if you're some other ones that you have suggested, Sierra, Adios, it's not one hundred percent Sierra, and the pairing is I I really wish we had this one. But it's so interesting. I guess it's fine, but they couldn't find it. So Yeah. So it's funny. I have clients today because I also do like tours. Like, I help people, like, go visit things and restaurants and stuff. They were at after nearing today and they just texted me right before you could, they're like, we have to ask time. So, like, come visit these estates, visit these wineries because you get to have this. And so they recommended it's a it's a too classic. But that you can have also not just on Vada, but with any Mambresco. It's new. I mean, just give me any time. The other, let me see some others. We are actually. Yeah. I couldn't find. Yeah. I have him. These are all the ones we have at the office, but they can find me because we We were running at the very last minute. So, okay. So, that means from round. That's like the most This is this is the food pairing, very special fourth of July food pairing. I don't even know why that have no idea what that is. I think it sounds good to me. Usually, you know, I did find things about this one with Rachi, and he had recommended too, which I think it was interesting. So we have two more words that my team, had suggested, but we don't we find it. It's one is PSQ group, pinonero, Rosacto, the plastic or moncipeno, I know this one's very well. Three hundred percent pinot name. And then. K. Do you know what that means? So, fried. So, okay. So this is fried stuff. Yes. Fry fit something from the sea and land. Yeah. So it's like fried stuff. Fried stuff. Anything fun goes. Right? Went for its thing. Okay. So what's in? Tell me what's I'm like, what it what would be from the taro? Will it be like fried pork? Yes. Fried chicken fried. Yeah. Why is this not like a staple everywhere? We have last line that my team had suggested. Nueserhock. Okay. I'm going to Ultawatej on Friday. I'm going tomorrow. Okay. So this is the Mitterberg, IGT, like, Ryan Rosato from Nusarau, one hundred percent like Ryan. This is. Canadale? Canadale. Yeah. You have to worry. It's from, to, and it's from, to, you know, it's not like a complaint. Yeah. It's that tampering, you know. So with though. They recommend. So they went with, you know, the Yeah. You, like, if if it grows there, it goes there. Yeah. So so these are, I mean, and then it's a wrap. Let's show the ones that oops. Oops. I didn't understand. That was me. Okay. Let's Can you grab the other ones? These were the ones that we've here we go. Okay. These are the ones that we tried today, but we are recommending a few others. Christina Thiveries, Rosie, is outstanding absolutely absolutely agree. And we are going to make some recommendation on our blog coming up soon. And it's a wrap. Until next time. We'll be having some barbecue. So, Don't be jealous. Yeah. But we're together. Like, normally, we're I'm in Tarino. Steve's in verona, and now we're here because vacation Okay. For me. Well, for him. Chata Gatsy. Thank you for joining us on another episode of On The Road Edition, hosted by Stevie Kim. Join her again next week for more interesting content on the Italian wine scene. You can also find us at Italian wine podcast dot com or wherever you get your pods. You can check out our YouTube channel, Mama jumbo shrimp to watch these interviews and the footage captured at each location. Changing.