Vin Santo

Since I have a predilection for dining in comfortable, neighborhood Italian restaurants, I've always associated Vin Santo with one of two things: first, a dessert menu side-dish of sorts that comes with my biscotti; second, an ingredient in the ubiquitous tirimisu (often replaced by rum by less "traditional" pastry chefs).

Several months ago, I was at a wine sale with a good friend (and great sommelier). There was well priced bottle of Lungarotti Vino Santo (1993) that I was curious about... I purchased it on her recommendation (a newer vintage is available online for $10.75 for a 375 ml - I paid about that for a 750 ml!). The bottle got packed away in the course of multiple moves, and forgotten. After a much-belated reading of an article from the New York Times Magazine on Vin Santo ("Case Study; Preserved in Amber" by Toby Cecchini - http://select.nytimes.com/gst/abstract.html?res=F50914FB3B5B0C758CDDA80994DD404482), I dug the bottle out of hiding.

Now, many months and a cross-country move later, I opened the bottle and am enjoying my first glass (finished my ever-present winter bottle of port last night). The delicate amber caramel color is enticing; the smell of vanilla bean, candied orange, and fruit cake is soothing and makes my mouth water just a bit. The texture is silky and slightly viscous. The flavor of candied orange zest prevails with hints of creme brulee and bitter almond; a slightly hot finish.

I may be a convert... a nice backbone of acidity to make this a bit less cloying than the last port I had. And, since it is an oxidized wine, it will be shelf-stable for a long time now that it's open... very important since I live alone and not looking to either become a bigger drunk than I am (just kidding) or to throw away a spoiled 3/4 bottle next week.

Fork Me, Spoon Me Event

VinEducation Presents

Fork Me, Spoon Me… an aphrodisiac food and wine pairing event for discerning singles – Featuring recipes from the newly released book by Master of Gastronomy, Amy Reiley.

Fork Me, Spoon Me: the sensual cookbook celebrates the power to ignite passion with your favorite sensual ingredients, including almonds, vanilla, rosemary, mint, chocolate, chile, ginger, mango, peaches, saffron and figs.

Please join us at VinoVino, the eclectic new Tribeca enoteca, for an evening of artisanal wines, aphrodisiac cuisine, and stimulating conversation with other sophisticated singles.

We will begin the evening with a bit of bubbly and a surprising sensual snack, then proceed through an evening of sexy tidbits prepared by Chef Annette Tomei paired with artisanal wines featured at VinoVino. All the while, you will have the opportunity to be introduced to other singles in a comfortable, stimulating environment. After the event, VinoVino's wine bar will remain open for mingling.

Event Date and Time:

Tuesday, February 21, 7:00 – 9:00 p.m.

Cost:

$70.00 per person

VinoVino
211 West Broadway
New York, New York 10013

Subways: 1 (Franklin Street), A,C,E (Canal Street)

Contact:

Annette@VinEducation.com or visit http://www.vineducation.com/