Blog
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What does Arneis taste and smell like?
Yesterday, while visiting with a friend and colleague at my favorite wine bar in Houston, the wine director (who's also a good friend and a colleague I admire greatly) insisted that I taste a bottle of Arneis made from grapes grown in California. I was happy to oblige, of course, as I am always up for any ampelographic adventure. But I'm sorry to report that the wine didn't resemble or...
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A favorite American wine blogger reviews 2010 Bric Paradiso
Written on
in Wines
We really do live in a golden age of wine and wine appreciation. Even though so many have predicted the twilight of so-called "citizen" wine blogging, there is a growing number of wine bloggers who throw their hats into the wine writing ring every day in the United States. Today, nearly ten years after the advent of wine blogging as a popular category of social media (give or take a few...
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Post-frost outlook not as bad as it may seem, says Tenuta Carretta CEO Giovanni Minetti
Last week, late spring freezing temperatures damaged vineyards across northern Italy. Piedmont was not spared, writes Tenuta Carretta CEO Giovanni Minetti, a former president of the Barolo and Barbaresco Consortium and Langhe native. But dire predictions for this year's harvest are premature and market panic is uncalled for and best avoided, he notes. I wanted to share my thoughts about the...
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Vinum festival this weekend: Spots still available for Vinum in Cantina with Chef Flavio Costa tomorrow
Written on
in Winery, Hospitality
Tenuta Carretta and Chef Flavio Costa, owner of 21.9 (which is located on the grounds of our estate), will be participating this weekend in the Vinum food and wine festival celebrating food and wine tourism in Langhe, Roero, and Monferrato. And there are still tickets available for those who would like to take part in VINUMINCANTINA (Vinum in the Wine Cellar): Tomorrow night, April 22, Chef...
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Ham or lamb for Easter? In Piedmont we eat lamb. Happy Easter, everyone!
Written on
in Hospitality
We just loved this New York Times article by veteran food writer Kim Severson, "Ham or Lamb? The Easter Choice May Be Changing." "For Easter cooks," she writes, "there is one fundamental question: Is yours a lamb family or a ham family?" Even after decades of culinary re-awakening and the gastronomic renaissance that began in the U.S. back in the 1970s in the Bay Area with restaurants like...
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Two months of Cooking Shows at Milano’s Malpensa Airport, with dishes by Ristorante 21.9 and wines from Tenuta Carretta
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in Winery
We are thrilled to announce that we've launched a new series of events as part of our celebration of 550 years of Tenuta Carretta: An ongoing cooking show in the most unlikely of places and the first gatherings of many in coming months that will feature the estate. We have a number of different activities lined up to re-enact the history of Tenuta Carretta, which stretches back for hundreds of...
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See you at Vinitaly, the annual Italian wine trade fair held in Verona
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in Winery
Please visit our stand at Vinitaly, April 9-12: Hall 10, Stand R4. Every year, the Italian wine world gathers in Verona in the weeks that lead up to Easter at Vinitaly: The Italian wine industry's largest wine trade fair and tasting and, according to some trade observers, "the largest wine show in the world" (see the Wikipedia entry here for some background on the fair and its importance on...
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New from Tenuta Carretta: The Cayega family continues to grow and Podio is multiplied by 3!
We are thrilled to present these new 2017 offerings from Tenuta Carretta. They are the fruit of our winery's dynamic and creative character and an example of how we are constantly and actively working to meet our clients and friends' needs. Following the impressive success last year for the magnum and Balthazar (12 liters) formats, our line of Roero Arneis DOCG Cayega continues to grow as...
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Tajarin, Piedmont’s classic pasta, smoother than a baby’s bottom
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in Hospitality
There is arguably no dish more quintessential to Piedmontese cuisine than tajarin, the Piedmontese dialectal name for taglierini or tagliolini, thin long noodles, akin to but more narrow than their cousins in Emilia-Romagna, tagliatelle. A strictly egg-based pasta, they are typically served with a ragù made from frattaglie, in other words, innards (also known as entrails and organ meat) from...
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Stuffed peppers, Piedmont-style: The secret ingredient…
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in Hospitality
After spending the better part of the morning researching recipes for Piedmont-style stuffed peppers like the ones in the photo above, I've come to realize that the recipe is relatively simple but that there is one special ingredient that many English-language recipes omit. The basic formula is as follows. And I'm basing my take on it on this recipe in Italian that I found online. The recipe...
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