MARIANI’S
Virtual
Gourmet
Seating arrangement at
NYC's La Caravelle, circa 1965
❖❖❖ IN THIS ISSUE JADE MOUNTAIN ON ST. LUCIA By John Mariani NEW YORK CORNER MAMO By John Mariani NOTES FROM THE WINE CELLAR SUSANA BALBO WINES OF ARGENTINA By John Mariani ❖❖❖ JADE MOUNTAIN ON ST. LUCIA By John Mariani ![]()
How local workmen fashioned this extravaganza, which included hauling 20 species of tropical hardwood up the hillsides, is bewildering, all of it to create rooms with 15-foot ceilings, massive poster beds draped in gauze (with no fourth wall in the room, mosquitoes can buzz on in), massive armoires and an open bathroom with every amenity. Down below are two white sand beaches covering 600 acres and offering an array of water sports and activities, including a catamaran that takes you under the shadow of the Pitons, which are named Gros and Piti. St. Lucia, in the Lesser Antilles, is independent, though for centuries it was ruled by the French and British—each seven times!—earning it the nickname "Helen of the West Indies.” In 1836 slavery was abolished, by which time the black population already far outweighed the Europeans. Owing to its southern location, St. Lucia is below the Caribbean hurricane zone, and the trade winds keep average summer temperatures below 90 degrees, with the rainy season arriving in autumn. There is some industry on the island and its agriculture sector is growing, but tourism still drives the economy, with the high season January to April, when people come to visit the drive-in volcano, the springs at Soufrière, the Botanical Gardens and even to climb the Pitons. Most hop on and off the island from huge cruise ships that dock at the capital city of Castries.
Also, the rugged and often unpaved roads and staircases on the property take a good deal of stamina to navigate, and the route to the beaches is a trek down hundreds of uneven steps. Fortunately, the resort has vans and SUVs to pick you up throughout the premises and get you back to your suite. You need only to dial up a personal butler on a phone you carry with you.
Then
there is the total absence of TV, video and movies Not that the eager visitor will lack for things to do. There is a scuba center with full diving program, a Jungle Biking Center (not for the unadventurous), coastal kayaking, sunfish sailing, windsurfing, tennis, a Cybox Fitness Studio, and the opportunity to visit the property’s ever-growing tropical organic farm. One of the loveliest of activities is a cruise on the resort yacht Searenity [sic] or a “Jazzy Sunset Cruise” on a 60-foot catamaran (below). The sunsets can be dazzling and for the first time in my life I got to see the fascinating “green blast” that sometimes occurs at the last split second of the sun’s dropping below the horizon. Susser also began the resort’s own Chocolate Lab, using the property’s cacao beans, which are roasted, fermented, ground and made into a variety of desserts and chocolate bars for sale at the resort. Each year they hold a Chocolate Festival, which includes tours, excursions and chocolate-centered dishes throughout. The two best restaurants at the resort are the Jade Mountain Club (below), which is exclusively for the use of resort guests, and Apsara, down at the beach, serving delicious Indian/Caribe cuisine.
After
a long flight from New York and an hour’s ride to
the resort, my wife and I were ready to be
pampered. So, having cocktails on the terrace of
the Jade Mountain Club allowed us to slip into
Island Time that evening, followed by an excellent
dinner that included curry-and-cumin spiced
farm-raised prawns with shaved cucumber, green
banana salad and lemon sauce; a crispy chicken
roll with chorizo We also enjoyed a simple lunch on the beach at Anse Chastenet of grilled lobster, accompanied by cold Piton beer. Breakfasts, full of fresh fruit, were very good, but, sorry to say, service on Caribbean Time meant interminable waits for the food to arrive. On that first night at Jade Mountain, we looked up at the star-spangled sky and saw a vivid crescent moon lying on its bottom rim. Where I live crescent moons stand upright, but by its position in the equatorial sky it seemed as if it were cradling a star in its arms as the trade winds blew gently across the room. Jade Mountain is an all-inclusive resort. ❖❖❖ NEW YORK CORNER
By John Mariani MAMO
323 West Broadway (near Canal Street) 646-964-4641 ![]()
Buzz,
like the irresistible smell of a new car,
does not last forever, but a finely tuned,
good-looking car can be a joy to those who
appreciate the consistent delivery of what
it was they loved about it the day they
bought it. Mamo is open for lunch Mon.-Fri., dinner nightly and brunch Sat. & Sun.
❖❖❖ NOTES FROM THE WINE CELLAR
SUSANA BALBO WINES
OF ARGENTINA By John Mariani ![]() Few
winemakers of whatever sex have in so short
a period of time achieved the respect and
honors of Argentina’s Susana Balbo, whose
wines I have long counted among the best
coming out of the Mendoza territory.
Susana Balbo Rosé
of Malbec 2018 ($20)—Rosés
have made considerable headway in South
America, and this one, made from 60% Susana Balbo Brioso
White 2017 ($24)—This is a white blend of 45%
Semillón, 30% Torrontes and 25% Sauvignon
Blanc, the last enriching the fruit component,
with the Semillón providing the lush aroma.
The grapes are pressed without maceration, and
after fermentation the wine spends a month on
the lees, spending 4 months in 60% first -use
French oak and 40% second-use. There’s a
light, pleasing grassy edge along with a good
acid content and alcohol of 12.9%. Susana Balbo Brioso
Agrelo Red 2016 ($45)—This is the
winery’s top-of-the-line Bordeaux-style blend,
with 53% Cabernet Sauvignon, 24% Cabernet
Franc, 16% Malbec and 7% Petit Verdot. It
undergoes extended maceration of 35 days, then
spends 15 months in new French oak barrels,
coming out at a fine 14% alcohol, so it is
neither plummy nor hot on the palate. Instead,
you have a smooth, multi-faceted red that
shows off the cool Mendoza terroir.
BenMarco Malbec
Valle de Uco 2016 ($25)—Malbec is
currently the darling of Argentine
viniculture, and this bottle contains 100% of
it, at 13.5% alcohol. Unlike its often inky
French cousin Cahors, made from the same
grape, this is a softer, silkier version that
is ideal with pork, roast chicken or veal
Milanese. BenMarco Cabernet Sauvignon 2016 ($20)—On the other hand, if you like more tannin, this 100% Cab, at just 13.8% alcohol, shows how vivid the grape can be if not allowed to ferment into a one-dimensional blockbuster. Char-grilled anything, spicy sausages, Italian pasta sauces will all be enhanced by this excellent offering. ❖❖❖
MOST
TERRIFYING HEADLINE
![]() OF THE YEAR (SO FAR)
Wine
Column Sponsored by Banfi Vintners
Recommendations for Celebrating
Sangiovese BelnerO Proprietor’s Reserve Sangiovese
– A refined
cuvée of noble red grapes perfected by our pioneering
clonal research. This dark beauty, BelnerO, is
produced at our innovative winery, chosen 11
consecutive years as Italy’s Premier Vineyard Estate.
Fermented in our patented temperature controlled
French oak and aged approximately 2 additional years.
Unfiltered, and Nitrogen bottled to minimize sulfites. Castello Banfi Brunello di Montalcino –
Rich, round, velvety and intensely
aromatic, with flavor hints of licorice, cherry, and
spices. Brunello di Montalcino possesses an intense
ruby-red color, and a depth, complexity and opulence
that is softened by an elegant, lingering aftertaste.
Unfiltered after 1998 vintage. Castello Banfi Rosso di Montalcino – Brunello's "younger brother," produced
from select Sangiovese grapes and aged in barrique for
10 to 12 months. Deep ruby-red, elegant, vibrant,
well-balanced and stylish with a dry velvety
finish.
Poggio all’Oro Brunello di Montalcino
Riserva – A single vineyard selection of our most
historically outstanding Sangiovese, aged five years
before release, the additional year more than that
required of Brunello including 6 months in barrel and
6 months more in bottle to grant its “Riserva”
designation. Incredible
elegance and harmony. Intense with lots of fruit and
subtle wood influence. Round, complete, well balanced
with hints of chocolate and berries. Unfiltered after
1998. Poggio alle Mura – The first tangible result of years of
intensive clonal research on Montalcino’s native
Sangiovese grape.
Estate bottled from the splendidly sun drenched
vineyards surrounding the medieval Castello from which
it takes its name.
The Brunello
di Montalcino is seductive, silky and smoky. Deep ruby
in color with an expressive bouquet of violets, fruits
and berries as well as cigar box, cedar and exotic
spices. The Rosso
di Montalcino is also intense ruby red. The bouquet
is fresh and fruity with typical varietal notes of
cherry and blackberry, enriched by more complex hints
of licorice, tobacco and hazelnut. It is full
bodied, yet with a soft structure, and a surprisingly
long finish. The Poggio alle Mura Brunello di Montalcino
Riserva is deep ruby red with garnet
reflections and a rich, ample bouquet that hints of
prune jam, coffee, cacao and a light balsamic note. It is full
and powerful, with ripe and gentle tannins that make
it velvety and harmonious; this wine is supported by a
pleasing minerality that to me speaks soundly of that
special hillside in southern Montalcino. SummuS – A wine of towering elegance, SummuS is an
extraordinary blend of Sangiovese which contributes
body; Cabernet Sauvignon for fruit and structure; and
Syrah for elegance, character and a fruity bouquet. An elegant,
complex and harmonious red wine.
Cum Laude – A complex and elegant red which graduated
“With Honors,” characterized by aromas of juicy
berries and fresh spices. Centine – A Cuvee that is more than half
Sangiovese, the balanced consisting of equal parts of
Cabernet Sauvignon and Merlot. Vinified in
a firm, round style that easily accompanies a wide
range of dishes, this is a smooth and fragrantly
satisfying wine with international character, and a
perennial favorite at my own dinner table.
Banfi Chianti Superiore – The “Superiore” designation signifies
stricter government regulations regarding production
and aging requirements, as compared to regular
Chianti. An
intense ruby red wine with fruit forward aromas and
floral notes. This
is a round wine with well-balanced acidity and fruit.
Banfi Chianti Classico – An enduring classic: alluring
bouquet of black fruit and violets; rich flavors of
cherry and leather; supple tannins and good acidity
for dining.
Banfi Chianti Classico Riserva – Produced from select grapes grown in the
"Classico" region of Chianti, this dry, fruity and
well-balanced red has a full bouquet reminiscent of
violets.
Fonte alla Selva Chianti Classico – This is our newest entry into the Chianti
arena, coming from a 99 acre estate in Castellina, the
heart of the Chianti Classico region. The wine is
a captivating mauve red that smells of cherry, plum
and blackberry with hints of spice. It is
round, full and balanced with very good
acidity.
Col di Sasso – Sangiovese and Cabernet Sauvignon. Luscious,
complex and soft with persistent notes of fruit and
great Italian style structure.
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MARIANI'S VIRTUAL GOURMET
NEWSLETTER is published weekly. Publisher: John Mariani. Editor: Walter Bagley. Contributing Writers: Christopher Mariani,
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