Ep. 1350 Laury Rzepka | The Next Generation

By now, you've all heard of Italian wine Unplugged two point o. The latest book published by Mamma jumbo shrimp. It's more than just another wine book. The fully updated second edition was inspired by students of the Vin Italy International Academy and painstakingly reviewed and revised by an expert panel of certified Italian wine ambassadors from across the globe. The book also includes an addition by professor Atilio Shenza. Italy's leading vine geneticist. The benchmark producers feature is a particularly important aspect of this revised edition. The selection makes it easier for our readers to get their hands on a bottle of wine that truly represents a particular grape or region to pick up a copy, just head to Amazon dot com, or visit us at mama jumbo shrimp dot com. Welcome to the next generation. I'm Victoria Chacha, join me as we chat with young Italian wine people shaking up the wine scene. We're going to geek out on a grape or grape fam and then hear about all the wild wine things are destined up to. From vineyard experiments to their favorite wine bars. Hey, guys. It's me. And you're turning into another episode of the next generation, and we are back on the Vernacha train. I'm actually not sleeping in wine right now, which is terrible idea. It should be. I hope you are though. So Today, we have the wonderful Laori coming on. She is, student for Via, the minute to the international academy. And she's also a wonderful wine influencer. I don't like the word influencer. It bothers me. Personal opinion. However, that's the best word to describe her presence on on social media. She has amazing content, which you can get those details at the bottom in the bio, whether you're streaming from Spotify or Apple Music or what have you. I'm a Spotify gal, but regardless. But before we get to Laori, who is a native of Corsica, we are going to talk a bit, about a sardanian grape varietal because Corsica is in France. Yes. Very good. Very good. So we're gonna go south to the island just south of it. So, Daniel, which is part of Italy because I wanna keep it as close to home for allowing, in my little, great description choices. So staying with Verinaccia, we're gonna talk a little bit about Verinaccia di Ristano. And Verinaccia di Ristano is a really, really special grape. It also produces the Verinaccia di Oristano, DOC wines, which are very, very unique and very similar to a Spanish wine that's very famous called Sherry. And you may be going, and why is that? It's all comes down to the wine production, the grapes in those two wines are very different. Here we're dealing with a monovarietal wine made from the Verinaccio Diorestano grape. So going into the facts about this great baby, okay, it's from San Dania. I already told you that. It has the same name as its denomination, so Verinaccio Dorestano, DOC that Anaccia Deoresau is the great, kinda like the Anaccia di san Jimignano from a previous episode. Hope you tuned in for that. There are a ton of plantings for this grape. However, we have a pretty Nice age range for the vines and even older, actually pretty awesome thirty to fifty years or several over fifty years old. So, established grape wines producing top quality grapes, the wine styles can range from dry to table wine to fortified versions, either dry or sweet, leading into that whole similar to Sherry discussion. So the most interesting thing is these wines are aged in barrels that aren't completely full. Right? So talking making a reference to Sherry, we're talking about oxidative wines. Now, but a nacho diurestano is not typically fortified, like sharing, but it is produced in that same method where the barrels are kinda almost like filled, I think, like, ninety percent. And because of that oxygen, the yeast babies, they, you know, they need oxygen to survive. So they go to the top, and they produce this layer of floor. Kinda like protects and and and, it helps develop those really complex oxidative notes in the line. So Vodenachio the Orestano typically has this flavor, bitter almond, dried apricots, orange rind, hazelnuts, flowers, even herbs. These oxidative wines that Vodenachio the Oistano produces are considered one of the greatest white wines. Actually, even though the production is very limited. And I've heard great stories. We had a a gita Skolostica with, the VINisley Catherine. That went to Sathenia. I believe a year or so ago, and they got to have an amazing tasting and visit wineries in this in this DOC. This denomination, and I heard it was phenomenal. So on that note, we are going to bring on our guest who is from the island north of Bernato Yoruissano's home, Chorsica. And let's have her on And here she is. Ciao Loury. Welcome to the podcast the next generation. How are you? Fine. Thanks. How are you? I am doing well. It's a beautiful day in Verora, so I can't complain. The sun is shining. Nice. How about yourself? Where are you? I'm in Germany, and the sun is quite shine here. He's not, here often, but I can't complain. I'm good. Okay. We'll try to bring this sunshine in with this conversation. But so tell us a little bit about yourself. I wanna get to know you a bit and then also wanna know why you love Italian wine. So I'm I'm from Corsica. So currently, I live in in born in Germany, but I'm based based in, in Jerusalem, And, yeah, I mean, from Corsica, I had a huge influence from Italian wines, as French French wines as well, of course. And I grew up with them that, with, with a a wine lover. So I always grab with a lot of wine around me. Good food always was really important in my family. And when I was a kid, actually, my dad used to tell me to to make a kiss to the one to kiss to the one just to taste it without drinking it. So, I mean, it was part of my life since forever. It seems like, then I I want to because I was a physiotherapist before, and I went to New Zealand to because I I knew physiotherapist wasn't meant for me, and, I decided to change career. And in New Zealand, it was, like, a revelation, and I decided to go into the wine industry. Super cool. I love what you said about your father was, like, to kiss the wine. That's so precious. And so you you grew up in Corsica. Yeah. Exactly. Yeah. In the north part near her pasture. Wow. At Corsica, I've never been to Corsica. I've been to Southonia, but I can only imagine how beautiful. It is to go out there. Hi. You have to go there. It's, it cannot be objective, of course, but, I mean, it's an amazing island, and the mountains are higher than in the sardinia. What what is one thing in this the most about Chorssega? One thing on first, my family. But, of course, that's a given. Sorry. Okay. Besides your family. I think the ones from there because I'm probably in love with the with the ones we produce there and there's a food. I mean, we have some specialties that we cannot ever find anywhere else. So I think that. And the perfect combination between mountains and beaches, I mean, good food, good wine, mountains, beaches, you can ski and go to the beach. It's perfect. It's a it's a dream. Wait. I know this is the Italian wine podcast, but could you tell us a little bit more about the the special dishes? Like, what's your favorite dish from Corsica? From Corsica. Something that always is when I come back, it's called, and it's it's a bit like, sort of pancakes, but started pancakes between crepe and pancakes with cheese, very fresh cheese inside called brooch. We are really a specialty from Corsica. And it's really simple, but my god, I love this. The charcuterie from Corsica as well is amazing. Oh my gosh. I can't pronounce whatever you just said, but it sounds absolutely divine. I am going And the thing is sorry. My dad is a is a vet, he's a veterinarian. So he's he used to take care of the all the animals. So we all have we always have, like, the perfect projects, you know, from artisan production. And so, yeah, I'm used to good stuff. Oh my gosh. Yes. You're blessed. That just sounds fantastic. I can imagine that childhood just it I'm I'm from a very industrial place. So I had a great childhood. Don't get me wrong. I'm from New Jersey. In the states. Josie. Okay. Yeah. It's called the garden state, but from where I'm from, it's more like the industrial state. But no shade on New Jersey. I love New Jersey in its own way, but it's not Corsica. We we don't we have We have water. We have the Hudson River. We don't have the Mediterranean Sea. But We have New York close. So, winter is worse. Of course. Yeah. No. No. Yeah. We have New York. It's like, it's I won't fight against that. But very different, amazing. And so how did your you fall in love with Italian wine again? I know Cors because you're very close to Italy, but, you could've so easily just kept in the French territory. Yeah. But I don't like when it's too easy. You know, no, but it's just like, I don't know. I I really love the diversity of the different grapes you can find in Italy and And the fact that all regions are producing wines and with such characters, I mean, what is it that you cannot fall in love with in Italy? And the food culture, it's perfect, and the pairings, I Yeah. Everything is perfect about Italian wines and the culture. And maybe the fact also that it's it's not in I don't I would not say it's in the shadow of French. It's just that French wine on the international scene is so present and something we forget, but amazing projects you have in Italy and often for very, very fair prices. Absolutely. I mean, the country, Italy being the country. It's the most great varieties. In the world. It's it's you're you're never bored, and there's always something to to find and to be surprised by. Yeah. It's so exciting. Yeah. Never not to say French wines aren't exciting, but I think Italian wines are more exciting. But, you know, not trying to start that war. I mean, I can. But on that note, I want to ask you, if you were an Italian grape, Which one would you be and why? Tricky question. I think I could choose, San Giovanni, because many because in Corsica, in the north part, we have this, grape called that is basically the same grape. It's from Jobeys, actually. What I love about this grape, it's it's like kind of the parent of many other nat nativotalam grapes. So I like if I was a grape being, like, at the beginning of great and long story, I think. Absolutely. Yeah. You so you feel like you're, like, an old soul. Like, you are really connected with different parts of history. Kind of. I like I would like to to sing to sing that. Yeah. Cool. I like that. The San Jose, kind of, absolutely. No. And, I mean, how can you not love San Jose. Is it? That's another thing about Sanjo is is it finds its way into everyone's life, I feel like. Yeah. I agree. It's very friendly. Totally. But it can also be very mysterious. I would call it Neilochu for me. It's always near with you first. Okay. Sorry. It's, like, in America, we say potato potato. I would say San Jose de la luto. So when did this when did, so I'm gonna assume you've been studying, right, for Yeah. Yeah. Yeah. Of course. We'll be very late. I was always. Drinking a lot of Nelucha and studying. Yeah. I I have to practice. I mean, Are you enjoying this podcast? Don't forget to visit our YouTube channel, mama jumbo shrimp for fascinating videos covering Stevie Kim and her travels across Italy and beyond. Meeting winemakers, eating local food, and taking in the scenery. Now back to the show. Of course. Of course, just you you really gotta smell and drink all the wine, but it is true. That is something that's funny is it's, of course, not that you have to drink in volumes, but the only way that you get better, like, you're learning about Italian wine is actually drinking it and sharing it, which you'll be doing a lot of when you're here in verona in just a week or so. Oh, in a week. Actually, Via starts in a week. She is the days are flying by. I cannot I I can't time is not as of it's not of the essence for me. Anyways, so Well, I think I will never feel ready because there's so many informations. I I know. I was about to ask you what are your expectations for the course and how you feel, but I guess I already sensed there's a a bit of nerves coming on. Of course, yeah, first I go to class. And, yeah, this is a first expectation, and Hey, if I do, actually, I would like to develop a little bit more of my activity as a one educator. And, I mean, being so fond of Italian and wanting to, kind of logical to dig deeper into this topic. I've looked on my WSTT diploma. And try to specialize, in this. And, yeah, I hope to, talk about Italian ones with, students in the future. Amazing. So what is your you know, what is the way you feel that you can make Italian wine more sexy if it's not sexy already for the next generation for younger wine drinkers to be like, yes, Italian wine. I I will I will use my Instagram account, as I already do like, writing testing notes on me, on my screen to, to to try to to have, like, testing that's accessible for everybody and not just, always talking about, wine in a way to serious way and continue to do this, short video. I do, the wheels to, to try to have fun with one. I mean, I want for the next generation to not consider when as a snow beeping and just something you have to enjoy and to you've shared this and you you have a good time and, yeah, never never be afraid to be ridiculous by saying the wrong thing because we we are wrong. We are all wrong all the time and we can make mistakes and it's not a problem. And, I mean, you just have to enjoy it. Absolutely. And, oh, my gosh. Now I realized I think I've seen your Instagram before. Are you were you have you do the things where you, like, write things on your arm? Exactly. Yeah. Oh my god. That's so badass. It's so cool. I was just thinking I was like, you said your Instagram and I was like, your name. I was like, why does that sound so familiar? Oh, what inspired that? So cool. Thank you. Thank you so much. So do you wait. So do you do you use, well, first of all, my question is because this has always been my question since I was a kid. And every time I'd write on myself, and people would be like, you shouldn't write on your skin. Do you use a special kind of pen? Actually, I use makeup. I use a a eyeliner. Ah, see. That's what you do because that makes a lot more sense now because I was just like Yeah. Oh, okay. That's so cool. Oh, yeah. Check out everyone. I mean, your details will be in the, the bio of whatever platform people are listening on right now, but go check out Laudy's Instagram. It is freaking cool. It's really unique. And hilarious and all the good things. I should say that first and just, like, hit me my afternoon brain. But okay. Cool. Well, so we see you have a lot of fun on Instagram. But what's the behind this scenes look like? Like, what do you do for fun and to lose? Oh, well, I drink wine and I eat good food. No. But are you based in one or to lose? No. I'm back. I'm just in to lose. Like, I just here in one for a couple of months because my my partner has a job but we're best in to lose. Okay. Got it. Now that I like to I like sport as well. I like to to go see a match of rugby, for example, and I like to try to export. And I run a lot, actually, and I mean, know, you have to compensate all the drinking and all the eating parts, sport is obviously needed. Absolutely. No. I I like to run too. I used to hate running. I used to be, like, the fact that I run now, everyone's, like, you you run, but it's the best, especially now the weather's getting nicer, and it gets out all the alcohol and all your demons, as I say, like, all your Totally. But I'm running. I mean, I love it like, and when I'm in a new city to visit a little bit of the city, by running and just through, like, not thinking. And, yeah, run for me. It's a good, it's a very good way to Awesome. Awesome. Yeah. It's that you have to get that fresh air. Like, I feel like for me when you can work out outside, it's just the best. Yeah. It's like drinking outside. It just makes experience. A million times better. I was just gonna say I just had a random idea. What would be your ideal Italian wine to drink outside of the summer? I know there's a lot, but your favorite. Is, in the daytime, like, a nice, breezy summer day. Hi. I think I once again, I'm influenced by my Mercosig Envert, and, I could choose a a good skyline, Valentino. I new. Okay. We're good at the good seafood. I mean, maybe to start, you know, in the late afternoon, you start with a good glass or, I mean, we can we can switch this course. Okay. If you want to see if she insists. And then we will go with us, good Nebula from Pierreante with a good truffle when, you know, the sun is, he's going around and, and then you have this cold resist from the summer. Yeah. I think would be my first six time outside. Mhmm. It's a nice summer truffles. That's that's very luxurious and very, very it can't wait for summer. Somewhere to my favorite. So to wrap this up speaking of food, you just gave us really great food and wine pairings already. But do you have, like, an all time favorite or, like, a memory of a amazing food, Italian food, and wine pairing that you wanna share with us? I think I would just choose one, that was not, that long time ago. I was in Naples, eating amazing pizza, of course, and in Napoli. This is a to have like, skin macerated, wine from Freeway, actually. We recently bought totally. It was amazing with a Motorola fresca. It was perfect. And he was a Rybala Jada from Gravna. And I talked very well. Oh, I like that. That sounds great. I don't want pizza. That's a great. I love the pairing of, like, a bit of, like, you know, north and south taking the two and just making a lovely little flavor explosion of rude in wine. Yeah. I think, you can you can have good marriages between north and south. Now that's another topic. But, well, Thank you so much, Laudie, for coming on the podcast. Thanks to your first invitation. I was really happy to participate. Absolutely. And we so look forward to having you in just a week and exactly a week. And getting to meet you in person would be super fun. It's gonna be Yeah. Me too. I can't wait. Oh, I can't wait. I would like to have one month more to study more, but I'm really excited. Wouldn't we all. I Yeah. There's a reason I didn't do via this year myself. But, cool. Well, I wish you a blissful day, and hopefully you're drinking something lovely. Later or now? Who knows? I have, a pinot grisio from Ferradori in the fridge. I think this is what I will have tonight. Fantastic and also supporting the amazing Italian woman and wine. Love it. Yeah. Exactly. Awesome. Well, thank you so much again, Loudy. I can't wait to meet you, and we will talk soon. Thanks, see you soon. Alright. Ciao. As always, a big oxy for hanging out with me today, remember you can catch me every Sunday on the Italian wine podcast. Available anywhere, you can get your pots.