HOLY GUACAMOLE, BATMAN!

Courtesy of Little Italy Mercado
Photos by Tim Stahl and April Gillette

With Comic-Con 2008 in full swing, don't be surprised if you find yourself sharing the Little Italy Mercato with costumed Caped Crusaders or Alien Hominids. Hey, superheroes gotta eat too, and where better to shop for ripe farm fresh avocados and heirloom tomatoes, green onions and juicy limes ready to be smushed into a perfect guacamole than at the Mercato? Pick up a few rotisserie chickens from Grill Masters, Chi Cuisine dips or Baba Foods hummus and pita chips, Burning Sensations salsa and you've got a meal perfect for eating in your hotel room or on a bench at the Embarcadero. Or in the comfort of your own home, of course.

AND FOR DESSERT
We're partial to sweet, ripe nectarines, strawberries and watermelon from our farm stands. Pair a perfect piece of fruit with a chewy oatmeal cookie or delicate lemon bar from Montana's, or a brownie from Bread & Cie for a luscious ending to a Mercato meal.

HOW DO YOU GET TO THE MERCATO?
Plenty of our shoppers walk from their homes in Little Italy, the Marina, or Banker's Hill. Biking along the harbor to the Mercato is popular. Others grab the Blue Line trolley from Old Town or Middletown, and folks in the Gaslamp can take that line or pick up the Orange Line at the Convention Center, then switch to Blue or walk from American Station. From the County Center/Little Italy stop, walk just a block East to India and a block North to Date and you're in the heart of the Mercato.

THE MERC-ART-O MOVES UP
Looking for the perfect gift or indulging yourself, you'll find that special something at the top of the market. From State Street to Union, find cutting boards and wine stoppers, jewelry from local designers, handmade cards, soaps and yarn, and the perfect tote from recycled billboards to carry it all home.

Master Sommeliers: Masters of Wine

by Frank Mangio

I have had the pleasure of getting to know a few Master Sommeliers in my world of wine. It’s like meeting rock stars! I marvel at their vast knowledge of the “who, what, where and when” of wines.

The term sommelier is a French one going back to the 17th century when individuals were entitled when they stocked food and wine for trips and kept these items in a carriage called a “somme.” They also had to ensure the condition of these perishables by tasting them before presenting them to the master of the house. If they contained poison, they were the first to know about it!

Todays’ sommeliers achieve that certification by going through rigorous training before they can covet the title. The modern American version sometimes prefers to be called a wine steward. He or she chooses the wines in the restaurant, stocks the cellar, conducts training for the staff, works in the dining room and recommends wines to customers. A few of these individuals aspire to attain the title of Master Sommelier, awarded in the Court of Master Sommeliers in London. The process of multi-day tastings and testings is exhaustive. Only 87 in the U.S. have attained this highest level of sommelier.

Eddie Osterland fidgeted with his notes and paced up and down the presentation area at a recent Wine 101 Seminar at Ponte Family Estate Winery in Temecula Wine Country. This La Jolla Master Sommelier and a rapid- fire bundle of wine information was about to share his 7 “power wine entertainment tips and the 20/20 rule” to a full house.

What makes him so special is that he was America’s first Master Sommelier, and it was a happy accident! He sort of backed into the wine education business when he worked in a restaurant and noticed the wine stewards where getting better tips by romancing certain bottles to their customers. One thing let to another and he found a way to get through the University of Bordeaux France, majoring in wine, and eventually became Director of Trade for the International Wine Center in New York.

Eddie’s message was clear: when it comes to wine, better is best. Keep foods and wine in perspective..never let one overwhelm the other. Serve two wines simultaneously. People love to compare. Smell the wine…if it has no smell, it’s cheap wine. Oh, and that 20/2o rule…take whites out of the refrigerator where it is likely 48 degrees and wait 20 minutes before serving. With reds that are stored at room temperature, refrigerate for 20 minutes to get it down to about 65 degrees and then serve.




Eddie Osterland of La Jolla, California, America’s first Master Wine Sommelier.



Finally, if you’re really serious about tasting a wine and getting to your palate before it goes bad, taste it in the morning. Pearls of wisdom from the first Master Sommelier in America…Eddie Osterland.



California is the Land of Wine & Food
A new national campaign was recently launched by the California Travel and Tourism Commission in cooperation with the Wine Institute in the state. The $10 million dollar campaign stresses California and its unique wine and food offerings showing celebrities in TV and print ads, then leading the reader/viewer to a powerful web site featuring culinary and wine destinations, blogs from chefs and winemakers and information about major events. Check it out…the site is http://www.landofwineandfood.com

And the Winners Are...

Restaurant owners and vendors were dazzled by the Gold Medallion Awards banquet at the Manchester Hyatt back in May 2008. Lehn Goetz of Café Coyote is 2008's Restaurateur of the Year, Carl Schroeder of MARKET was named Chef of the Year, Southern Wine & Spirits as Associate of the Year, Large Business and Serving Magazine as Associate of the Year, Small Business. More than 35 restaurants captured awards in their dining categories.
Above: Just one of the great dinner entries at Lotsa Pasta
Best Asian Restaurant - P.F. Chang's China Bistro
Best Ethnic Restaurant - Indigo Grill
Best Fusion Restaurant - Red Pearl Kitchen
Best Italian Casual Restaurant - Lotsa Pasta
Best Italian Fine Dining Restaurant - Trattoria Acqua
Best Mexican Casual Restaurant - Old Town Mexican Café
Best Mexican Dinner House - Café Coyote
Best Pacific Rim Restaurant - Bali Hai Restaurant
Best Pizza - Sammy's Woodfired Pizza
Best Sushi Bar - Taka Restaurant
Best American Restaurant - Dakota Grill & Spirits
Best Bakery/Café - Bread & Cie
Best BBQ - Phil's BBQ
Best Breakfast - Café 222
Best Brewery - Karl Strauss Brewing Company
Best Burger - In-N-Out
Best Casino - Barona Valley Ranch Resort & Casino
Best Caterer - Urban Kitchen Catering
Best French Casual Restaurant - Café Chloe
Best French Fine Dining Restaurant - Mille Fleurs Restaurant
Best Family Style Restaurant - Corvette Diner
Best Hotel Restaurant - Casual - The Grill at The Lodge
Best Hotel Restaurant - Fine Dining - JRDN Restaurant at Tower 23
Best Live Music Venue/Restaurant - Anthology
Best Modern American Restaurant - Bertrand at Mr. A's
Best Neighborhood Restaurant - Kensington Grill
Best New Restaurant - Jade Theater
Best Pub/Bar - The Waterfront
Best Quick Service Restaurant - Anthony's Fishette
Best Seafood Casual Restaurant - Pacifica Del Mar
Best Seafood Fine Dining Restaurant - Oceanaire Seafood Room
Best Sports Bar/Restaurant - Moondoggies
Best Steakhouse Casual Restaurant - The Gaslamp Strip Club
Best Steakhouse Fine Dining Restaurant - Island Prime
Best Sunday Brunch - Crown Room at the Hotel Del Coronado
Best Wine Bar - The Wine Lover
Restaurateur of the Year - Lehn Goetz
Chef of the Year - Carl Schroeder
People's Choice - The Marine Room
Small Associate Member of the Year - Serving Magazine
Large Associate Member of the Year - Southern Wine & Spirits

My Top Ten Wine Tastings 1st Half of 2008

by Frank Mangio

In attending and tasting at some 150 occasions at wine bars and shops, resorts, restaurants, wineries and wine events statewide, plus new releases I have personally reviewed, I have assembled a top ten of all the wines I have had the pleasure of experiencing. I do this twice a year, one at this time and again at the end of the year, combining all the tastings.

PHOTO: Delphine Lasserre shows the 2005 Jean Luc Colombo wines at the Westgate Hotel in San Diego. (Foto by Frank)

I apply the standards crafted by the American Wine Society which scores by: appearance, aroma and bouquet, taste and texture, aftertaste and overall impression. Applying these rules, I have awarded the following wines top ten status.

The list is set up as alphabetical and not by rank. I rated them all equally impressive. Five are from California, one from Washington, one from Australia, one from Italy ( actually Sicily), and one from France. Four are blends, which I personally favor for the ultimate personal artistic creation from the winemaker.

§ Amavi Cabernet Sauvignon, Walla Walla, WA. 2005. $25. Big fruit-filled taste, shades of chocolate & pepper. Candy-apple bouquet. Mix of Cab 76%, Merlot 14%, Syrah 9% & Malbec 1%.

§ Chalone Vineyard Pinot Noir, Monterey, CA. 2005. $37. Reflecting the altitude & cooling effect of the Pacific Ocean, this soft, velvety Pinot has a lush berry mouthfeel. Pairs beautifully with fish, chicken, even some lighter meats. 10 months in French oak.

§ D’arenberg “the Dead Arm” Shiraz, McLaren Vale Australia 2005. $50. Comes from ancient vines and aged 22 months in oak. Fiery and intensive from concentrated small berry production, low yields. Could be cellared to soften the edges.

§ Falkner Amante “Super Tuscan” Blend,Temecula, CA. 2004. $39.95. Italian influence with Sangiovese, Merlot, Cab, & Cab Franc. Pungent aroma, elegant cherry and a hint of pepper at the finish. Signature wine for Falkner.

§ Jean Luc Colombo Les Bartavelles, Chateauneuf du Pape, France. 2005. $35. Top taste at the recent French wine & cuisine showcase at the posh Westgate Hotel in San Diego, this over the top 2005 vintage has 1/3 Grenache, 1/3 Syrah and 1/3 Mourvedre from 50 year old vines. 18 months in oak. Licorice elements scented with bold fruit.

§ Justin Isosceles, Paso Robles, CA. 2005. $65. Luscious, lingering taste of boysenberry, leather and mocha from this blend of Cab, Cab Franc and Merlot. 24 months French oak barrel aged. Still very young. Can be cellared many years if you can wait. I can’t. The premier wine in Paso.

§ Kendell-Jackson Grand Reserve Estate Merlot, Napa/Sonoma. 2005. $26. Best of breed at “KJ” with sourcing from Napa & Sonoma vineyards. Late harvest helped. Smooth, refined tannins. True Merlot!

§ Orfila Heritage Syrah, San Pasqual Valley, Ca. 2005. $28. Limited production, first reserve for Orfila, from Napa clones. Hand harvested & fermented from one of California’s pioneer Syrah-makers, since 1992. Sophisticated and smooth- next level of Syrah.

§ Renoto Feudi Maccari Nero D’Avola, Sicily, Italy. 2006. $10. Top value wine on the list. Small amount of Merlot to smooth out taste. From the best location Noto area of Sicily: dry, hot, and benefits from southeast coast breezes from the Mediterranean Sea. Volcanic soil a plus. Acidic backbone.

§ Rodney Strong Alexander Valley Symmetry Meritage, Sonoma Ca. 2005. $60. Acclaimed long-time winner from 30 year winemaker Rick Sayre, who blends Cab, Merlot and other traditional Bordeaux grapes in the finest French oak for up to 24 months. Blackberries and plum tastes are dominant with hints of sweet spices and chocolate.

Italian Wines & Festa Fun

by Frank Mangio

Plans are just about completed for the coming together of a leading wine shop, a leading winery and a leading Italian cultural organization in San Diego County, to bring Italy to Carlsbad, Saturday July 12. It’s the 4th annual “Festa Italiana” and the Wines of Italy, in cooperation with the Sons of Italy, Carlsbad Wine Merchants and Salerno Winery of Ramona. Admission is free at the Island Shopping Center at Faraday & College from 10am to 5pm. Scheduled attractions include: opera singing, music and dance exhibitions in full costume, Italian food, art, craft and even a bocce ball booth. Carlsbad Wine Merchants will have an Italian Wine Tasting in their shop from 2 to 5pm, for a $10. tasting fee per person. Call 888-750-WINE for details.

In a typical Italian party atmosphere, a pre-event gathering was held at the Salerno Winery off Highway 67 just south of Ramona. The “maestro” of wine, owner Herman Salerno, who is also an Italian trained opera singer, broke out a sample of his latest releases. He is known for his Petite Sirah, a more concentrated, fruit forward version of the more popular Syrah. But on this day, the big buzz was his venture into the traditional Italian grape-growing area of Piedmont, to present Salerno Barbera.

The Barbera grape is Northern Italy’s answer to Tuscany’s Sangiovese grape, a foundation for the Chianti and Chianti Classico wines. Unlike its more expensive, moody cousins, Barolo and Barbaresco, Barbera is the everyday star grape, full of structure and accent but without the highly tannic power of the other two. The rustic taste shows through, but it is a “drink now,” delicious wine.

No aging needed here. It is the most widely planted grape in the Piedmont district, but here in California, it has no yet caught on. Salerno Winery’s goal is to change all that. Angelo Abril, a Spaniard who has embraced the Italian style of winemaking, is General Manager of Salerno, and even though he has high praise for the signature Petite Sirah, feels that Barbera will be conquering many wine aficionados given the time to catch on. “If there is a red wine for summer, it would be Barbera with its smooth. low tannin entry and slight acidic mouthfeel, ready to pair with a summer salad, hard cheese, olives and a rustic loaf of bread” he said.

The grapes are sourced from Paso Robles, and the Salerno touch in making the wine is what makes this Barbera music to the taste. The 2006 and 2007 is being barrel tasted with 2006 bottles available soon. Contact the winery for details at 760-788-7160. For more information on the Italian Festa event on Saturday July 12, call Joe Zazzaro, chairman, at 760-438-0554.

Red Wine Consumption Can Extend Your Life
It happens time and time again and with more credible reports: red wine consumed in moderation, can lengthen your lifespan through the anti-oxidant Resveratrol. The latest findings came as a result of work with living organisms.
Resveratrol is an active ingredient, found in the grape tannins cultivated in red wine. Health officials conclude that this ingredient may extend life by cutting down on the degenerative diseases of aging. Still another reason to consider wine as the beverage of choice. Drink to your health!