Renato Fenocchio’s olive oil was featured in The Globe and Mail. The first line says it all, “Every so often, you come across a taste that can elicit nothing other than “wow.’”

Quantity

One bottle $45.00 Two bottles $90.00 3 bottles *10percent off $121.50

Those of you who joined us for Thanksgiving might remember the intermezzo of Olive Oil Gelato with Candied Salmon The salmon was caught and candied thanks to Boris and James. I have finally gotten around to posting the recipe for the gelato and wanted to share it, because it is an interesting use of Renato’s Olive Oil. It is adapted from Mario Batali’s Babbo Cookbook. At A Beautiful Mosiac, onespicymamma has a great demonstration of how to actually make the gelato.

If you decide to make it yourself, please post a link to a picture in the comments below.

6 egg yolks- good ones, fresh, orangey coloured

¾ cup inverted sugar (trimoline)- worth tracking down, makes much creamier, smoother gelato

¾ cup Renato Fenocchio extra virgin olive oil

3 cups whole milk

1 cup heavy cream

Combine egg yolks and trimoline in the bowl of an electric mixer. Whip together on mediumish speed until mixture begins to thicken, forming ribbons. Continue beating and drizzle in the olive oil; beat for 2 more minutes. Add the milk and cream and mix til ingredients are combined. Chill in fridge overnight (or at least a couple of hours). Mix in ice cream machine.

Freeze in ice cream maker according to manufacturer’s instructions.

Craig Camp was recently lamenting the state of manipulated, industrial wines in North America. He was surprised to find this wine at Whole Foods, but I wasn’t surprised given the way “vineyard management” and “winemaking” are separated in most of the New World. What I did find absolutely shocking was Craig’s response:
“Anthony – you’re right about the dichotomy. It’s interesting that organic winegrowing is in fashion while organic winemaking is not. Certainly this is because you’re hard pressed to find a decent organically made wine. In fact, organically made wine has a deserved bad reputation.”

It is truly disappointing that someone who knows as much about wine as him believes this. Now, Craig might very well just be giving me a hard time, but the myth of all organic wines being shitty wine is still a fairly popular one. Many of the best wines in the world are farmed organically and then made without intensive manipulation, but they are rarely marketed as organic. They are afraid of the stigma too. I can certainly think of quite a few delicious wines that are technically organic, but not marketed as such. (Outside of the wines we import)…Almost anything imported by Joe Dressner makes the cut. Jack and Joanne at Fork and Bottle certainly have a list which includes many tasty treats.

What are your thoughts about “organic wine?” Do you have any favorite wines that just happened to be made organically without a lot of green marketing bullshiitake? Can you name 5?

Remy Charest of The Wine Case was asking about what to do with white beans the other day on twitter. The white bean twitter recipe is “@RemyCharest sweat onion & garlic, add chopped tomato, lightly color, deglaze w wht wine; add beans, and simmer w pork stock, rosemary, salt “

But when he mentioned that he had some sunchokes, I immediately thought of a version of a crostini.

“@RemyCharest cook beans tender, simmer chokes in milk /bay leaf tender; lightly saute shallot/garlic add beans/chokes, salt & evoo, puree” (12:31 PM Dec 6th from twhirl in reply to RemyCharest)

And here is a quick video demo of the recipe.

Remy Charest’s interesting post about Bordeaux, carbon and biodynamics is aptly titled, “It’s not easy being green.” In an time of growing eco-awareness, we are often besieged with messages relating to easy steps to save the planet. The reality is much more difficult than the press would have you believe.

As Thomas Friedman explains in Hot, Flat, and Crowded, we need to redefine green. A true understanding requires and integrated approach beyond easy lifestyle changes. While an advocate for true sustainability in energy, food, farming and beyond, this post will focus on wine.

Whether you believe that biodynamics is hocus pocus or the holy grail, its underlying principle is vitally important to all sustainable agriculture. Many farmers have been Slow Food Nation: Why Our Food Should Be Good, Clean, And Fair, we no longer respect traditional knowledge based on experience and a connection to the land. Dismissing biodynamics simply because it is difficult to understand or hard to prove is a byproduct of our shortsighted, industrial approach to winemaking.
Bio is a root meaning life and dynamic as a noun is an interactive system or process. At its core, biodynamic farming is an approach that respects life, but also requires the farmer to be actively involved and aware. Essentially, As an agricultural approach, it is ill-suited to industrial practices or marketing schemes. It demands a hands-on approach and an enduring connection to the land that is the very basis of traditional farming practice. As Remy points out, it is this level of devotion that results in great tasting wine. Alder Yarrow agrees, arguing that some of his favorite wines are biodynamic. Alder continues, scolding some of the more esoteric practices of biodynamists, but he is missing the point here. While some farmers may not be able to articulate the scientific reasons behind their approach, their dedication to working in harmony with nature, to raising healthy plants in healthy soils should be lauded. Not only is the wine usually better (especially when this dedication extends to the cellar), it is an approach that is in every way superior to the “science” taught at many modern wine schools.

For your last minute gifts- Renato Fenocchio Olive Oil is available with free shipping. Click here to purchase your own limited edition bottle.

The inimitable Costas of I Love Olive Oil has organized a live tasting on January 18, 2009. Much like the wine tasting format many tweeters enjoy, this will be a live tasting of fine olive oil. Visit http://iloveoliveoil.ning.com/ for details.