Rant: Wine Travel For The Summer

“The world is a book and those who do not travel read only one page.”
--St. Augustine 

As summer approaches, and you begin to make vacation plans, don't just make plans to visit the beach, to lay in the sun, relax and get a tan. Instead, why not visit a wine region, and immerse yourself in vineyards, grapes, fermentation, barrel rooms and wine tastings. When you return from a vacation of lying on a beach, you probably don't have many interesting stories to share. However, if you visit a wine region, you probably have much more to tell your friends and family about your experiences.   

There are various levels of understanding to all subjects, including wine. You may know little about wine, a moderate amount or be an "expert." Your wine knowledge may derive from a book, an instructor, numerous tastings, or a combination of elements. Another important source of information is travel to a wine region, which is an excellent way to gain further knowledge and understanding. 

Visiting a wine region will likely deepen your comprehension of wine. To meet the wine makers, to walk through their vineyards, to immerse yourself in the region's culture, all can contribute to a deeper appreciation and knowledge of the area and its wines. To have the opportunity to question the staff of the winery, to obtain answers to matters which might have previously confused or puzzled you, can be invaluable. A winery's website may present their brief history and philosophy, but that is most often only the bare bones. There is much richer detail to be found by speaking directly to the people of the winery.

“One’s destination is never a place, but a new way of seeing things.”
--Henry Miller

I strongly encourage all wine lovers to visit wine regions, so that you can gain better comprehension and knowledge. Wine writers are especially urged to do so, to give you a better perspective. Travel can be a great experience for everyone, to broaden anyone's horizons. You could visit a Caribbean island, and sit on the beach all day relaxing. Or you could take a more educational vacation and visit places such as Spain, Oregon, Croatia, Paso Robles, Argentina, or Long Island, and explore their wines, cuisine, and more. If wine is your passion, then such a journey should call to your heart and soul.

Before you visit a wine region, be sure to do some prior research, so that you aren't a blank slate when you arrive. You can then arrive with more informed questions, ones that cannot be answered simply by visiting the winery's website. When you get to the region, be proactive, asking questions, participating in as much as you can. If you are offered the opportunity to experience something different, like harvesting grapes or tasting something unusual, then take it. Try new foods, learn local customs, and have fun. Seize the moment and squeeze every ounce of knowledge and experience out of your trip.

“If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay at home.”
--James Michener

If you can plan an international trip, there are many different options for wine regions, from Europe to South Africa, Argentina to Australia. Croatia, Portugal and Spain are three of my favorite wine regions to visit, offering excellent wine and food, culture and history. Although traveling to these countries can be great, I understand that not everyone can afford it.  

If your traveling budget is more limited, just seek out wine regions and wineries more local to you. Every state in the U.S. now produces wine, and you are likely within driving distance of a number of others. That will give you plenty of options, and then you can save up for a larger trip out of the country, or even just to a different state. 

For example, in New England there are said to be over 115 wineries, with about 55 of them located in Massachusetts. Did you realize that many wineries existed in Massachusetts? You could make a day trip and easily visit several local wineries, and during a weekend trip, you could visit even more. If you have several days, or even a week, available for a wine trip, you could instead drive to New York and visit wineries on Long Island, in the Finger Lakes or the Hudson Valley.  

Don't just hang on the beach this summer. Visit a wine region and have a fun and fascinating experience. A tan may last a month or so but the knowledge gained from visiting wineries will last throughout your life. And would you rather hear someone's story about how they acquired their tan, or about the wineries they visited? 

Alto Canto: Natural Tequila With A Philosophical Foundation

What do the ancient Greeks have to do with a new brand of natural Tequila?  

I recently attended a media dinner, at Casa Romero, hosted by Daday Suarez, the CEO and founder of Alto Canto Tequila. Alto Canto was just launched last year in New York City, and now it was being launched in Boston as well. I was thoroughly impressed, on multiple levels, by the three tequilas from Alto Canto and they earn my strongest recommendation. And Daday was fascinating, passionate and personable, a fine spokesperson for his tequila. It was a pleasure to chat with him, about a variety of topics, and not just tequila.        

Daday Suarez, with a degree in mechanical engineering, also possesses a sommelier certification. In addition, he's close to finishing a Bachelor's degree in philosophy, and may even continue his studies to acquire a Master's degree. Much of his philosophical studies included the various philosophies of the ancient Greeks. I also have a degree in philosophy, having studied the ancient Greeks as well, and have continued reading and studying philosophy over the years. Thus, I was intrigued to speak with Daday, to determine whether philosophy played a role in his new tequila brand.  

About six years ago, Daday decided he wanted to produce an agave-based spirit, to leave a legacy to his children. Initially, he considered producing Mezcal, but as he delved deeper into the matter, he decided there were too many regulations and that producing Tequila would be an easier endeavor. As he began his plans, he also considered several philosophical issues, which he felt would elevate this tequila. 

Initially, he asked himself the question, "What is tequila?" He was seeking more than a simple legal definition, but instead seeking a more metaphysical definition, a question of the identity of tequila. I'm willing to bet few, if any, tequila producers ever considered such a philosophical question when they started their brands. Daday also realized that he needed to bring out the identity of their tequila, to properly communicate about the new brand. 

In addition, Daday saw this tequila brand as a transcendent element of himself, a passion and legacy to pass on to his children, forming a sense of immortality. Thus, the identity of the tequila would be intimately tied to Daday, and he needed to ensure that he could be proud of what the tequila represented. His tequila is much more than a simple commercial product. I'll note that Daday's oldest son is currently studying medicine while his other son is studying math.

With his experience as a sommelier, Daday knew that with wine, aroma was the key, and he felt that applied to tequila as well. Thus, he desired his new tequila to possess a compelling aroma. He then sought out a partner, selecting maestro tequilero Juan Reyes, a famed distiller. Together, they eventually decided to construct their own small distillery, rather than use an existing distillery. The new distillery, a small operation, would contain forty-kilogram ovens and twenty-liter copper pot stills. 

Their objective was to produce tequila through more low-intervention and environmentally friendly methods, more traditional production methods. They decided to locate their distillery at a site in the mountains of the Sierra del Tigre, at an altitude of about 9,0000 feet. This is now the highest tequila distillery in Jalisco, the second highest distillery being situated at 6800 feet, over 2000 feet lower in altitude.

Why so high? The altitude brings lower temperatures and higher humidity, which allows them to better slow cook the agave piñas, making them softer and sweeter. In addition, this isolated region offered spontaneous fermentation free of industrial pollutants and other contaminants. With Daddy's philosophical bent, I can imagine their site in the Sierra del Tigre as akin to Mount Olympus, the home of the Greek gods. 

Their tequila is made from certified organic 100% Blue Weber agave, which they purchase, and it was mentioned that there are only about four producers of organic agave. It takes about 72 hours for them to cook the piñas in their small, stone ovens. Afterwards, the piñas are sliced and a volcanic stone Tahona is then used to mill the piñas, a very traditional method which is much better than the mechanical shredders used by many of the large tequila brands. Mechanical shredders can shred the bitter fibers on piñas, adding a harsh element to the tequila, but that doesn't occur with the Tahona. The Tahona process is also said to impart some minerality to the tequila. 

Fermentation occurs naturally, in tinas, traditional wooden vats, and then the tequila is distilled twice in small alembic copper pot stills. Interestingly, during the fermentation process, they play classical music, which is thought to "relax" the agave. Daday showed me their playlist and it had a diverse selection of classical music. At least one other tequila producer does something similar, and I'm aware of a few wineries which also play classical music, some just in their barrel room where their wines age.  

The tequila is not filtered, and the entire production process takes about eleven days. During this entire process, the only addition to the agave is natural spring water. Other tequilas may possess additives such as caramel coloring, glycerin, oak extract, and sugar-based syrup, but Alto Canto tequila does not. I'll also note that this tequila is Kosher. To Daday, the production of tequila is "more about doing things the right way." 

As for doing things the right way, sustainability is also an important value to Daday. For example, they foster biodiversity by planting cherry and apple trees, which helps provide beneficial yeasts for fermentation, and they also are concerned about waste reduction. Social sustainability is also important to them, so they pay fair wages to their employees, as well as investing in local infrastructure and education. This all supports that the tequila is a transcendent element of Daday, a legacy he can be proud of when it passes on to his children. 

As for the name of their tequila brand, "Alto Canto" translates as "highland song." They currently only sell their tequila in the U.S., in California, Massachusetts, New York and Pennsylvania. The tequila is not actually available in Mexico, for a number of reasons, such as higher taxes. The distillery only produces about 4000 cases (6-packs) annually, broken down into 45% Blanco, 30% High Proof, and 25% Reposado. Such a tiny production. They are working on producing an Anejo, which is a matter of waiting for it to properly age.

For their tequila, each bottle is numbered and topped with a ceramic cap, and those caps are all different. For their Reposado, they age it in new American oak, but don't char the barrel so it's not as aggressive. They chose not to age their tequila in used oak barrels, as they don't want to impart any flavors from the used barrels into their tequila. For example, a used bourbon barrel could impart a touch of bourbon flavor, and Daday wants Alto Canto to taste only like tequila. 

I first experienced their tequila in a couple cocktails. The Bright Echo was composed of Alto Canto Blanco, jalapeños, fresh cilantro, lime juice & agave. It had a pleasant taste, with definite agave notes, lime and a spicy kick, especially on the finish. This is the type of cocktail I would order and enjoy at a restaurant or cocktail bar.

The Alto Old Fashioned was made with Alto Canto Reposado, simple syrup & bitters, and it was also a fine tasting drink. The agave notes were dominant, balanced with a touch of sweetness. A nice way to showcase the reposado.

Then, we moved onto tasting the three tequilas on their own.

The Blanco ($80), with a 40% ABV, isn't aged in oak at all, although you might read some notes to the contrary, such notes being mistaken. On the nose, there was a pleasant and prominent agave smell, along with more subtle citrus notes. On the palate, the tequila was soft and smooth, without any bite or burn. There was a prominent agave taste, with complex notes of citrus, mild herbal notes, minerality and a little sweetness. It possessed a long, satisfying finish, and I could easily drink this on its own, or maybe atop some ice. Blanco tequilas are commonly best in cocktails, and this would work well in such, but it can easily be enjoyed straight up as well. This was certainly one of the smoothest Blancs I've tasted in a long time. Daday stated the Blanco paired well with ceviche, Manchego cheese, and Spanish ham. Highly recommended!

The High Proof ($90), with a 48% ABV, also isn't aged in oak and was intended for using in cocktails. 

On the nose, there was also a prominent agave smell, along with citrus and herbal notes. On the palate, the tequila was smooth with a bit of heat from the higher ABV.  There was a prominent agave taste, with complex notes of citrus, strong herbal notes, hints of earthiness and some minerality. This is a tequila that I'd use in cocktails rather than drink as is, and it was a favorite to some of the other people at the event.

The Reposado ($105), with a 40% ABV, was aged in new American white oak, in an adobe wine cellar, for about five months. I had some initial worries that the new oak might overpower this tequila, that its influence would be too bold, but as soon as I tasted the Reposado, all of those worries vanished. The Reposado had a nice, bright yellow color, and an intriguing nose of agave, citrus, and honey. On the palate, the tequila was silky smooth with a sense of elegance. The complex melange of flavors tantalized my palate, with notes of agave, citrus peel, dried fruit, honey, salted nuts, and more. Each sips seemed to bring something new to my mouth. The finish was quite lengthy and pleasing. The oak influence was more subtle, enhancing the tequila rather than detracting or masking its taste. This was my favorite tequila of the three, an impressive spirit which I would enjoy primarily on its own, slowing sipping and enjoying each taste. Highly recommended!

Alto Canto, a small, high-altitude distillery which produces more natural and traditional tequila, is worthy of your attention. These are some of the most compelling tequilas, for numerous reasons, in the market. And speaking with Daday Suarez, his passion for this project was obvious and infectious. It was clear that much thought went into the creation of these tequilas, and the success was evident in the taste of the tequila. How many other tequila brands have a foundation in philosophical musings? 

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) Tonno Gloucester and Tonno Wakefield will be hosting a Mother’s Day Brunch (from 10am-1pm) and Dinner Specials (from 1pm-8pm) on Sunday, May 11th. 

The Mother’s Day Brunch Options include: Traditional Eggs Benedict, Crab Cake Benedict, Lobster Benedict, Brunch Flatbread, Cured Salmon, Belgian Waffles, French Toast, Three-Egg Omelet, Lobster Omelet, and Scrambled Eggs. 

The Dinner Specials include:

Crudo: 

• Hamachi Crudo, cucumber, blood orange segments, Aleppo oil, blood orange reduction and tardive 
• First Encounter Oyster (Eastham, MA) savory, sweet, champagne-like dryness 
• Sippican Oyster (Marion, MA) high salinity, refreshingly bright, mineral and vegetal
• Dozen Oysters *Served with cocktail sauce, white wine mignonette, and lemon    

Primi

• Octopus Carpaccio, pickled fennel, arugula, orange segments and gremolata
• Roasted Oyster, mascarpone, pancetta, apple relish and scallion
• Radicchio Salad, arugula, shaved fennel, walnuts, sherry vinaigrette, topped with gorgonzola 
• Maplebrook farm burrata, pesto, peas, fava beans, pine nuts, and house grilled bread
• Spring risotto, asparagus, peas, fava beans, cherry tomatoes, fontina, and parmigiano 
• Shrimp scampi flatbread with pesto, fontina, cherry tomatoes and parmigiano
• Fried soft-shell crab, radicchio salas, citrus vinaigrette and ramp crema.

Secondi

• Halibut “A La Plancha”, roasted rainbow carrots, bacon, ramps, blistered cherry tomatoes, and asparagus purée 
• Twin 6oz lamb chops, potato purée, caponata and gremolata 
• Gnochhi, plum tomato, pesto and parmigiano 
• Shortcut rigatoni, lobster, garbanzo beans, fava beans, pancetta, white wine and parmigiano  

Dolci

• Olive oil cake, fig jam, topped with house whipped cream
• Cheesecake, raspberry compote, and candied nuts
• Flourless chocolate cake, raspberry coulis, topped with house whipped cream 
• Other options include: Cannoli, Tiramisu, Biscotti, Dessert Board, or Tiramisu Board 

To reserve your spot for brunch or dinner, please visit Tonno Gloucester’s Resy and Tonno Wakefield’s Resy

2) The 2nd Annual Rhythm N’ Spice Hot Sauce Festival returns on Saturday, May 3, with even more fire, flavor, and international flair. Headlining this year’s event is Shahina Waseem, the UK Chilli Queen, who will lead Boston’s first official League of Fire Chili-Eating Championship. Rhythm N’ Spice is proud to serve as an official U.S. host city for this global competition. Held at The Foundry in Kendall Square, the festival features two sessions filled with hot sauce tastings, spicy food challenges, chef demonstrations, cultural performances, a VIP tasting lounge, and family-friendly activities.

“I am bringing the fire to Rhythm N’ Spice Hot Sauce Festival for the first ever league of fire Boston Belt Match. I have battled the world’s hottest chili’s and now it’s your turn to step up and prove your spice supremacy! Let’s make chili-eating history!” – Shahina Waseem, the UK Chilli Queen.

Event Highlights 
● Global Hot Sauce Marketplace – Handcrafted sauces from New England and beyond
● Spicy Food Lab – Live demos by top local chefs
● Live Music and Dance – Performances in salsa, Bomba, Afrobeats, and steel pan
● Kids & Culture Zone – Face painting, steelpan workshops, henna, and art activities
● VIP Spice Lounge – Cocktails from Don Julio, Ketel One, and Mount Gay, exclusive tastings, giveaways, and more
● Spicy Challenges – Oggi Gourmet Spicy Pizza Challenge, Spicy Bone Sauce Wing Challenge
● League of Fire Chili-Eating Championship – 6:00 PM during Session 2
● Chef Demos: from Zydeco Meadery, Rumson’s Rum, Curio Spice, and more

WHEN: Saturday, May 3; Two sessions: 12:00–4:00 PM and 4:30–8:30 PM
WHO: Featuring UK Chilli Queen Shahina Waseem, top chefs, vendors, DJs, and performers
TICKETS: General Admission: $12 (children 10 and under free)
VIP Admission: $40 (includes meal ticket, VIP tasting room access, and gift bag). 

Tickets available HERE. 

Casa Romero: First Impressions

Casa Romero. A 50+ year old Mexican restaurant in Boston which seems to fly under the radar, despite its delicious cuisine. 

I recently attended a media dinner for a new Tequila brand, Alto Canto, at Casa Romero, which is technically located at 30 Gloucester Street, but you access its front door in Public Alley 431. The owner, Jose Leopoldo Romero, more commonly known as Leo Romero, opened the restaurant in 1972, making it 53 years old this year. 

While engaged in graduate work at Harvard University in Cambridge, Leo found the area was lacking in Mexican cuisine, so he partnered with a few others in 1967 to open the Casa Mexico restaurant at 75 Winthrop Street in Cambridge. One of his primary partners was Jeffrey Davis, who was Welsh-born and famous for his cake decorating. Although some sources claim this was the first Mexican restaurant in New England, that's untrue. 

The first Mexican restaurant in New England, in Boston, appears to be El Phoenix Room at Concannon & Sennett, at 1430 Commonwealth Avenue, which opened in 1962, five years earlier than Casa Mexico. The restaurant served "authentic Mexican food" along with tequila, tequila cocktails, Mexican beer, and Spanish wine. The chef, manager and operator of El Phoenix Room was Mrs. Jerry Morgan, a German-American from Denver and Arizona, who was considered to be an expert in Mexican cuisine. This was her first restaurant, and originated when she realized there wasn't a "full-fledged Mexican restaurant in the Boston area or in New England."

In 1972, Leo Romero opened Casa Romero, selling his interest in Casa Mexico to an employee. Casa Mexico became the 4th Mexican restaurant in the Greater Boston region. In the Sunday Herald Advertiser, December 8, 1974, it was noted that the building containing Casa Romero was a four-story townhouse built in 1880, and Leon lived on the third floor. It was also noted that "romero" translates into English as "rosemary." At this time, Leo also owned a second restaurant, L'Ananas, an international restaurant and sidewalk cafe on Newbury Street. Romero also said, "With Mexican food, you can't have a good wine. Beer is best."

Currently, Casa Romero has several different rooms, as well as a bar, and a bright and festive decor. The Drinks Menu has numerous listings for Tequila, Mezcal, and Sotol, as well as Margaritas, Sangria and other Cocktails. There are only 4 wines on the Menu, which makes sense considering Leo's previously stated views on wines and Mexican cuisine. The Food Menu has Appetizers & Salads (14 options, $8-$20), Tacos (3 options, $22-$26), Fajitas (4 options, $26-$32); Enchiladas (4 options, $20-$30) and Signature Plates (9 options, $25-$38). Plenty of options whatever your preferences.

The dishes for the media dinner were all pre-chosen, so we didn't have the opportunity to order anything off the menu. However, we received a nice variety of dishes, giving us an excellent overview of the possible options at Casa Romero. And the two dishes on the menu which most interested me ended up being part of our dinner. 

The dinner began with a fresh salad with crunchy tortilla strips and I believe Cotija cheese. 

Then, there was a Fresh Fish Ceviche, with chips and avocado. Bright citrus flavors, tender pieces of fish. 

There were tasty Quesadillas, including one made with just cheese and one with chicken & cheese. There were some Tacos too, but I didn't get a pic of them. 

Next up were the various Signature Plates and other large plates. This was the Carne Asada, a tender and flavorful sirloin steak with onions, tomatoes, rice, refried beans, a plantain, and a chicken enchilada. A hearty platter of delicious food.

The Cochinita Pibil consists of pulled roasted pork marinated in a rich and flavorful Achiote and Orange Chile sauce, and accompanied by rice, refried beans, and tortillas. I loved this dish, the pulled pork possessed an amazing depth of flavor and a medium spice level. Highly recommended!

My other favorite dish was the Enchilada Mole, two chicken enchiladas, with a traditional mole poblano sauce. I love mole sauce, and their version was excellent, again with a nice depth of flavor, complementing the tender chicken enchilada. Also highly recommended!

There was also Camarones el Cilantro, plump, sauteed shrimp in a homemade cilantro sauce.

I definitely want to return here soon to check out more of their menu, and maybe revisit a couple of my favorite dishes. I was shocked that this restaurant had been around for 50+ years and I had never dined there before. I'm very pleased though that I finally got to check out this restaurant, and makes me curious as to what other long-time restaurants I haven't ever dined at before. Casa Romero is worthy of your attention, to enjoy some delicious Mexican cuisine, spirits, cocktails and beer. 

Have you dined at Casa Romero before? What were your thoughts?

Alileo Wines: Sicilian, Organic Boxed Wines

As I've mentioned before, boxed wines generally have a poor reputation in many circles. It's often thought only cheap, mass produced wines are placed into boxes and that's true in some cases. However, there are wineries that produce tasty and higher quality wines in boxes, and I've positively reviewed some over the years.

There are advantages to boxed wines over glass bottled wines. First, once you open the wine, if properly stored, the boxed wine will keep fresh for about a month, much longer than a bottle once you open it. Second, the boxed packaging is more environmentally friendly in a few ways. For example, it weighs less than glass bottles so transportation expenses and fuel expenditures are less. 

I was recently contacted by representatives of Alileo Wines, a Sicilian, natural boxed wine brand, and offered samples of two of their wines. The company was founded by Antonio Bertone and Alexandra Drane, a husband and wife, and is a partnership with Antonio’s family in Sicily. "The brand was started to pay homage to their family’s Sicilian roots as well as give their family in Sicily upward economic mobility." 

Their organic boxed wines are produced using traditional methods with grapes from the west coast of Sicily. Wine production uses spontaneous fermentation, without added yeast, and it's boxed unfiltered. Alileo offers four varietals that come in 1.5 liter ($19.99) and 3.0 liter ($39.99) boxes. The 1.5 liter box is equivalent to two bottles of wine, and the 3 liter box is equivalent to four bottles.

Sustainability is a dominant value for Alileo, in all aspects of their operations. The packaging of their boxed wines is produced with less energy than glass bottles, and the packaging is also an easier recycled product. Boxed wines also can fit more wine in each shipment than bottles, resulting in lower fuel consumption and fewer emissions. Plus, all of these factors have lowered their operational costs, and they have passed those savings onto their customers, with lower wine prices.

Alileo Wines has also received a B Corp™ certification. "B Corp Certification is a designation that a business is meeting high standards of verified performance, accountability, and transparency on factors from employee benefits and charitable giving to supply chain practices and input materials." World wide, only about 100 wineries have B Corp certification. “From the first conversations about Alileo around our family’s dining table in 2020, we have always had our commitment to our environment, community and team at the forefront of every decision we make,” said Antonio Bertone. 

The Alileo Wines Young Bianco is produced from young Grillo grapes, a grape whose origins are unknown although it has been known to be on Sicily since at least 1897. Through DNA analysis, it was learned that Grillo is a natural cross between Catarratto Bianco and Muscat of Alexandria. With a bright yellow color, and a 12.5% ABV, the wine had a pleasing nose of citrus and floral notes, both which come out on the palate as well. It is fresh and clean, with good acidity, savory and herbal notes, and a pleasant finish. An excellent summer wine.   

The Alileo Wines Rosato Bronzato is produced from 100% Syrah and has a 12% ABV. "Bronzato" means "tanned by the sun," but it's also a slang term for "someone who partakes in some sporty imbibing." For Alileo, they use the term to reference the "feeling of being tanned by the sun," as if you're drinking the wine on a sunny beach. With a dark pink color, and a fruity aroma, the wine is fresh and crisp, with a medium-body and tasty, bright flavors of red fruit, especially cherry, and a savory element. Excellent on its own, and perfect for the summer, but it's very food friendly as well. 

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With the sustainability advantages of boxed wine, as well as the fact that the Alileo Wines is using organic grapes, and numerous sustainability practices throughout their business, they have much to offer consumers. Most importantly, the wine is tasty and very reasonably priced, equal to an average of $10 for a 750ml bottle. And with summer coming, boxed wine is a great choice for taking on boats, to the beach, on picnics, hiking and more. You don't have to worry about glass potentially breaking or the need for a corkscrew. And it's easier to pack than several bottles of wine. 

It's only Natural to enjoy these Sicilian, organic boxed wines!