NOTE: All wines tasted at this event were provided by the sponsoring wineries. Please see my page ' Submissions, Reviews, Invitations & Disclaimers'. How many wines can you taste, describe and put into the social media stratosphere in, say fifty minutes? If you had been attending the 7th Annual Wine Bloggers Conference in Santa Barbara County, CA a few weeks ago, you would have to say ten, because that's exactly what we did! The theory is this: bring together over 300 wine bloggers from around the world and seat them at large round banquet tables in the ballroom of the Santa Ynez Marriott. Every 5 minutes, have a winemaker or winery representative come to the table to pour wine samples and talk about the wines and the winery. The bloggers taste and assess, then Tweet, blog or Facebook their comments about the wine (plus any other interesting tidbits they can squeeze in) and the process is repeated. The action reached a fever pitch after about the second wine as everyone asked questions, swirled, and sipped while tapping away on smartphones, tablets and laptops. Day one was for Whites and Rosés. Sadly my table didn't see any pink wines but we reviewed an interesting array of whites. Here, with typos corrected, is a recap: 1) Bianchi Pinot Grigio 2012. Smooth but palate fresh. Dried grasses mingle with citrus ripe melon and somewhat cozy finish coming in at 13.7pc alc. Go Paso.
3) Bandit 2012 Pinot Grigio Tetra Pack time. CA grapes-Napa Sonoma and Central Coast. Enviro friendly is great and at 8 bucks retail cud work for picnic. Light refreshing and crisp. 4) Laetitia Brut Cuvee NV Sparkle time. Chard Pinot Noir and Pinot Blanc from Arroyo Grande. Cool green apple and soft peachy fizzle. Sustainable vineyards and great cool climate make good sparkling. Fun and frothy. 5) 2012 Consilience Viognier All local Santa Barbara AVA fruit vinified to make food friendly vino. Neutral French oak - 14 months gives soft vanilla spice, cinnamon toast to go with ripe plump apricot. Voluptuous as Viognier shud be but nice acidity keeps to that food friendly vibe and goal. 6) Rios de Chile 2013 Sauvignon Blanc Minimal intervention to keep varietal character. AM fog and proximity to the sea show in crisp clean granny smith apple and citrus peel notes. Grantic and sandy clay soils. Great food-seafod-salad wine. Try it- I will. 7) Jordan 2012 Russian River Chardonnay 40pc new French oak for 4 months keeps this approachable and food compatible. Really racy acidity enhances nuanced fruit. Super summer fare companion and might make your ABC friends change their minds. 8) Buttonwood Zingy Sauvignon Blanc 2013. All estate fruit - all stainless and cool ferment. Hence the name Zingy perhaps? Laid back aromas of green melon and crisp apples. Bring on the fried chicken and potato salad! 9) Aridus Malvasia Bianca 2013 Arizona's challenging climate and high elevations are no threat to Aridus Winery of Cochise County. Grapes from New Mexico. Neutral oak for few months but still highly aromatic. If you love Moscato you will flip for Malvasia - fruit salad in a glass with clean finish. 10) 2013 Danza del Sol Vermentino Temecula Valley. I have to like this or they will kick me out of my house right? Lime and tangerine on big nose. All stainless shows peachy palate. Come to Temecula and grab a glass on the patio. So, there you have it. Ten wine reviews in 50 minutes. It was noisy, challenging and a lot of fun. So much fun that we repeated the exercise the next day with reds! Stay tuned for part 2, coming soon.
NOTE: All wines tasted at this event were provided by the sponsoring wineries. Please see my page ' Submissions, Reviews, Invitations & Disclaimers'.
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The recipe seems simple: take 2 award winning chefs and one acclaimed restaurateur. Blend with high quality sustainable ingredients, sprinkle liberally with lots of creativity and serve with class. The result: Pizzeria Mozza! A Southern California favorite since they opened the original Los Angeles restaurant in 2006, it seemed only fitting than when owners Nancy Silverton, Mario Batali and Joe Bastianich were seeking a location for their new San Diego incarnation, they selected a slice of local social history – the “Headquarters” at Pacific Coast Highway and Harbor Blvd. From 1939 to 1987 this was the original home the San Diego Police Department. And a stylish complex it was, with a typically SoCal mix of architectural styles, ranging from Spanish Colonial and Pueblo to Classical. The buildings have been beautifully restored, befitting it’s stature on the National Register of Historic Places, with fountains and shaded courtyards mingled with commercial spaces. Pizzeria Mozza, with its respect for history and tradition - enhanced by a modern twist- is a perfect fit for the location. There are four Pizzeria Mozza locations: Los Angeles, Newport Beach, the Marina Bay Sands in Singapore and now San Diego. Each restaurant shares the same philosophy summed up in this quote from Nancy Silverton : “ Simple, all natural ingredients lead to artful nutrition”. This location is green certified and procures its products from green oriented suppliers. Even the sparkling water is produced ‘in house’. There’s a spacious outdoor patio (great for people watching on Sunday’s during the Certified Farmer’s Market!) and an inviting interior dining area. Several months ago I was invited to a Press Lunch for the International Food, Wine and Travel Writers Association. We had a chance to not only sample some of the classic dishes from Pizzeria Mozza but also to meet many of the people who make it all happen
The menu also features a host of local San Diego draft and bottled beers and a creative wine list focusing on, not surprisingly, Italian vino. Many are from organic, smaller wineries that you won’t see on your average wine list. All have been chosen with the menu in mind and we can thank Sommelier LaMont Schroeder for that! Each incarnation of Pizzeria Mozza shows a bit of it’s own personality, especially San Diego. With ever changing menu items to suit the season and the chef’s creative streak you could come back time and again and always find something new. There are, however, some classic staples and we were thrilled to sample them all. We began with a selection of Bruschetta -White Beans alla Toscana with Saba and Chicken livers, capers, parsley and pancetta. The bread was perfect – toasty but not so crisp as to shatter into a hundred pieces when you bit into it! The texture of the white beans was amazing and the savory liver was brightened by a hint of lemon and fresh parsley. Chef John Stenbakken explained that the Bruschetta are a menu tradition, but the toppings are rotated on a regular basis. Everything is made in house – an important element in maintaining consistent quality. John has been with the company for may years and plans on adding more pasta dishes and grilled items to the menu. Our next course was a huge plate of gorgeous Pane Bianco, dripping with high end olive oil and garlic – the perfect compliment to probably the most beautifully presented Mozza Caprese I have ever seen! The small ‘on-the-vine’ tomatoes were roasted for about 2 – 21/2 hours to concentrate their sweet flavors and worked really well with the ultra creamy Burrata and fresh pesto. To cleanse our palates, a colorful Insalata Rosso was served. Crisp radicchio dressed with a simple lemon vinaigrette, delightfully ‘chewy’ Wisconsin applewood bacon, freshly shredded Peccarino Romano and softly cooked egg. I could have made a meal of this with some of that wonderful Pane Bianco! But we couldn’t stop without trying some pizza! The ‘signature’ pizza, unique to San Diego, is the Kale Pizza. Beautifully balanced toppings of fresh baby kale, savory red onion, ricotta cheese, mozzarella and spicy coppa adorned the light, crispy, crust. Delicious. We were introduced to pastry chef Juli Sinning, keeper of the secret dough recipe! Julie started with Pizzeria Mozza four years ago in their Singapore location and was brought out to San Diego to open the new restaurant. Although she could not be bribed to divulge all the secrets of this fantastic pizza crust, she did explain that they make all the dough by hand, twice a day – once in the morning and again in the afternoon. The dough will sit overnight which aids in developing the texture and flavors. Wood fired ovens at incredibly high temperatures bake the pizzas in a matter of moments and give them that distinctive deep color. Julie is also in charge of the terrific dessert selection. She makes all the Gelato from scratch using a special machine imported from Italy and they even squeeze their own fresh fruit juices to go into the house prepared sorbets. We were lucky enough to sample some of these cool, creamy confections: a hazelnut gelato and the pineapple/coconut sorbet. Refreshing, vibrant and true flavors shone through. These contrasted with the other signature dessert – the Butterscotch Budino – a decadently creamy pudding topped with burnt sugar, softly whipped cream, and Maldon sea salt. Sinful. The accompanying pine nut and rosemary biscuit was a savory addition to the sweet and salt of the pudding. Wow. Whether you visit Pizzeria Mozza for a quick ‘slice’ and a beer or spend several hours sipping your wine and savoring multiple courses, you are sure to leave this terrific location knowing you celebrated “La Dolce Vita”.
Pizzeria Mozza is located in the “Headquarters at Seaport District”, 789 West Harbor Blvd, San Diego 92101 (609) 376-4353 http://www.pizzeriamozza.com/SanDiego/home.cfm http://theheadquarters.com/shop-dine Parking: There are two lots at Seaport Village, across the street, Valet Parking at the Headquarters and metered parking on surrounding streets. |
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