One of the major benefits of my job is tasting a bunch of great vino. I bumped into my friend Nedthe other day, a card-carrying Italian Wine Geek who represents one of my favorite wine importers, Vinity Wine Company. He had this gorgeous single vineyard Rinaldiwith him- it was a masterpiece of a wine, and quite possibly, a perfect Dolcetto.
Another perk to my job- sitting at Vincenti Ristorante’s bar at the end of the day. This Dolcetto was perfect with Chef Nicola Mastronardi’spiatto del giorno: canederli. These are the lightest, fluffiest, most delicate dumplings you could ever imagine. Dusted with crispy pork and drowning in brown-butter-fried sage sauce, you literally cannot resist these soft little angels. This and a sip of Dolcetto. Life is good.