Uncovering the Spendours of Lake Como
by Gurvinder Bhatia
as appears in Tidings, Dec/Jan 2006/2007 issue
          I?ve never been one to be star-struck, but on occasion there are famous individuals from the entertainment community that impress me beyond their showbiz talents. A short time before leaving for my annual pilgrimage to VinItaly in Verona, my girlfriend and I were watching the Academy Awards. One of the first Oscars of the night (best supporting actor) was presented to George Clooney for his politically controversial Syriana. We thought, not only is this guy a throwback to Old Hollywood, his social activism seems based on a sincere desire to make a difference rather than being contrived for self-promotion. Here?s a guy that would probably be pretty interesting to sit down and have a beer or glass of wine with - like that would ever happen!
          On the long flight over, I was flipping through a travel magazine and was awestruck by the pictures in an article on Lake Como, the beautifully scenic getaway north of Milan. Each year after VinItaly we travel to a different area of Italy to experience the food, wine and culture of this regionally diverse country. The plan, this year, was to spend at least a few days in Como. I perused the article for hints of must-go spots, but instead came across the mayor of Como expressing the town?s pleasure in hosting the shooting of several scenes of the "new rat pack"- studded film, Ocean?s Twelve, starring...George Clooney. The article made mention of Clooney?s home on the Lake and his love of food and wine. Hmmm...I wonder where George likes to eat and drink in Como? (click here to continue article...)

Where the Sea Touches the Vineyard
by Gurvinder Bhatia
as appear in Tidings, October 2006 issue
          Standing amidst the sun-drenched vineyards of the beautiful coastal Maremma (derived from "mare", the Italian word for the sea) region of southwest Tuscany, you have to wonder how Dante could have written so negatively about the area. He professed that even the wildest beasts would find La Maremma uninviting. It is only recently, though, that this largely uninhabitable mosquito- and malaria-infested swamp was transformed -through extensive dredging and soil reclamation - into the lushly forested, villa dotted destination for the Roman and Florentine cognoscenti.
          Mention Tuscany to a wine lover and Chianti, Brunello and Vino Nobile immediately come to mind. But the fruit-forward, elegant, arguably modern-styled wines of the Maremma have created an entirely new market for Italian wines. (click here to continue article...)

by Gurvinder Bhatia
as appears in Tidings, May/June 2006 issue
     How do you get the feel for the culinary and cultural identity of a city in sixty-four hours? Try eating at over twenty restaurants, hanging out at a few live-music joints, cocktailing at several watering holes and throwing in a couple of museums along the way. Having a local guide helps too.

And so it was for my recent whirlwind culinary exploration of Kansas City. To most people, the city that straddles the state line between Missouri and Kansas is associated with barbecue and the blues. My mission was to determine whether the local diet consisted of more than just brisket, ribs and burnt ends. Of course, I also wanted to find the best brisket, ribs and burnt ends. To this end, I enlisted an old friend from my law-school days in St. Louis, Missouri, to act as my tour guide. Now a government-relations lawyer at one of the country?s power firms, Adam P. Sachs, born and raised in Kansas City, volunteered not only to serve as my guide and chauffeur but also as the over-zealous photographer for this piece. (Click here to continue article...)

by Gurvinder Bhatia
As appears in Wine Access Nov 2005 - The Wine, Food and Grappa of Italy Supplement
          Grappa has come a long way from the fiery moonshine produced by the plethora of illicit distillers that once resided on Mount Bassano in northeast Italy?s Veneto region.  A traditional Italian spirit that is growing in popularity internationally, grappa is produced by the distillation of fermented grape pomace, the stuff (mainly pressed seeds and skins of grapes) left over after wine is made.  Grappa is usually a clear spirit between 80 and 90 proof.  Grappa distilleries in Italy can be categorized into 34 industrial distillers, responsible for 80% of the country?s total output and 89 artisan producers, who account for the balance, amongst whom Nardini, Poli, Nonino and Tosolini are regarded as the top of their craft. Industrial and artisan producers are distinguished by their methods. The artisan or traditional method of production utilizes discontinuous distillation which involves the use of small copper cauldrons from which the used pomace must be removed before additional pomace can be added.  This process is slower and more expensive than the continuous distillation utilized by the industrial producers which allows the pomace to be added in the top of the tank and removed from the bottom without interrupting the distillation process.  While visiting with Antonio Guarda Nardini earlier this year I discovered that his distillery utilizes both methods; however his finest grappas result from the artisan method. (Click here to continue article...)

by Gurvinder Bhatia 
As appears in Wine Tidings, October 2003 issue.
               ?Everything tastes the same? was the comment heard at a recent tasting put on by the Australian Wine Bureau.  Although there were a huge number of wines on hand, they were far more representative of the homogenization occurring as a result of rampant consolidation of the Australian wine industry than the unique gems being created by some of the country?s smaller producers.  Not that the wines being poured were offensive.  But, someone has to say ?stop? after tasting several consecutive $35.00 over-extracted, confected Shiraz from different producers that taste like they all came out of the same vat.

                 The problem lies not just with the Aussies.  Over-priced wines from California, Bordeaux, Burgundy and even Canada have left me searching for wines of quality, value and originality.  I?m tired of $100 bad Burgundy, $200 Super-Tuscans that sold for $75 three years ago, $200 California Cabernets that the importer is begging wine boutiques and restaurants to buy because of excess inventories, $900 2000 Bordeaux and $40 Cabernets from Chile, Australia and California that all taste the same.  It seems there is an overabundance of over-priced albeit well-made wines and identikit wines that all taste the same regardless of price.(Click here to continue article...)

by Gurvinder Bhatia
As appears in Tidings, May/June 2004 issue
               ?Without the existence of individuality, wine has no validity,? were the words uttered by David Scholefield that had everyone?s head nodding in agreement. Scholefield, a former buyer for the British Columbia Liquor Distribution Branch, was moderating a pre-release tasting of several Barolos from the exceptional 2000 vintage.  Each of the wines was wonderful, distinctive and representative of both the house-style and its sub-zone within Barolo.  The free-spirited, ?absent minded professor? Scholefield is clearly passionate and knowledgeable about wine, but also practical.
               Scholefield was asked about the rampant consolidation in the industry that is resulting in the generic offerings crowding the shelves of our wine stores.  ?Remember the 80-20 rule?, was Scholefield?s response.  He explained that 80% of wine produced is over-sweetened, mass-produced, homogenized, grocery store swill.  But, he added with a wacky grin, it has its place.  Confused looks prompted him to continue to explain that if large producers with large advertising budgets were able to convince a non-wine drinker to have a glass of wine, then that was a good thing.  Once someone became a wine drinker, though, it fell upon those in the industry to expose them to the splendid, unique, funky, individualistic wines with soul that make up the other 20%.  These are the wines that give wine its purpose.(Click here to continue article...)

by Gurvinder Bhatia
as appears in Wine Tidings November 2001 issue
(click here for full article)