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Cellar Favorite: 2014 Tiberio Montepulciano d’Abruzzo Colle Vota

Italy: Center & South, cellar favorite, Cellar Favorites

Eric Guido, Oct 2020

I clearly remember the first time I tasted the 2014 Montepulciano d’Abruzzo Colle Vota from Tiberio three years ago. It was so tense and structured, taking hours to begin showing its layers and complexities. It was on day two that the wine began to reveal its inner beauty.

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Vinous in the Kitchen: C Is for COOKIES

Vinous in the Kitchen

Eric Guido, Oct 2020

It had to happen sooner or later. This seemed like the perfect opportunity to bring cookies to Vinous in The Kitchen, at a time when families are home and projects with the kids make for a great way to spend quality time together. Even as someone who has been gluten-free for nearly a decade and stays far away from sweets, when my daughter came to me and asked if I would make her my “Famous” chocolate chip and peanut butter cookies, I couldn’t resist. Because the fact is, even if I can’t enjoy them myself, I take great pleasure in sharing them and watching her eyes light up. Let’s face it, making cookies from scratch has become something of a lost art. We all loved the mom or aunt who made them and shared around the holidays, yet the average person seldom makes cookies themselves. My goal is to change that today.

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Verdicchio – Italy’s Killer V

Italy: Center & South, featured

Eric Guido, Sep 2020

Verdicchio is one of the most versatile grapes in all of Italy. It can be vibrant and remarkably fresh, or crafted in a more serious style with the potential to mature for upwards of a decade. When harvested late, Verdicchio takes on textural depths and ripeness that balance wonderfully against naturally high acidity. Oak? It can handle that too, while still communicating purity. No matter what the expression, Verdicchio almost always makes a killer wine, and yet it still does not get the full attention it deserves.

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Vinous in the Kitchen: Welcome to the Dark Side: A Savory Chocolate Feast

Vinous in the Kitchen

Eric Guido, Aug 2020

Graphic artist, children's book illustrator, musician, designer, amateur chef and professional chocolate taster (you read that right); these are just a few of the talents that make Genevieve Leloup one of the most interesting people I know. However, what inspired me to invite her onto an episode of Vinous in the Kitchen is Genevieve’s ability to mix her passion for chocolate and cooking to create some of the tastiest and thought-provoking dishes imaginable. Now, if your mind has suddenly taken you to thinking of simple samples of fine chocolate and sweet dishes gingerly laid out for the taster’s enjoyment, STOP. Instead, imagine a meal centered on every manifestation of chocolate imaginable. Savory, salty, sour and sweet.

Vik wings

Vinous in the Kitchen: Some Like It Hot – Hot Wings, That Is

Vinous in the Kitchen

Eric Guido, Aug 2020

I must admit that the first time I made hot wings, I was quite intimidated. However, I was determined because with the world outside feeling upside down, I needed the comfort of one of my favorite foods. And so, I decided to make it all from scratch and figure out how to achieve crispy wings in the oven.

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The Grand Vin of the North: San Leonardo

Verticals & Retrospectives, Italy: North, featured

Eric Guido, Jul 2020

When we think of Italy’s highly successful experiments with Bordeaux blends, it’s often the coast of Tuscany that comes to mind. But what if I told you that one of the country’s grandest wines hails from the north instead, in the region of Trentino? I invite you to explore the past, present and future of Tenuta San Leonardo through one of the most riveting verticals ever assembled.

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Vinous in the Kitchen: The Sweet Heat of Cajun Dry-Rubbed Ribs

Vinous in the Kitchen

Eric Guido, Jul 2020

I will never forget my first experience with a perfectly cooked, fall-off-the-bone, rack of ribs. Granted, at the time, it was slathered with a heavy sweet-and-spicy barbeque sauce, but even with the intensity of that sauce, the flavor and texture of those ribs shined through like a beacon in the night. In my opinion, no other dish is quite as decadent and satisfies all of the senses, while also being nourishing to the body, mind and soul.

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Vinous in the Kitchen: Fire-Roasted Branzino with Swiss Chard Horta

Vinous in the Kitchen

Eric Guido, Jul 2020

Today we are going to talk about fire roasting a whole fish, dressed with a sauce of lemon, olive oil and herbs that will practically make itself. We are also going to prepare the same fish to be served as fillets with the same sauce, without tearing up any of the tender juicy meat. For this preparation, I'm going to look to a classic fish that can be found on menus around the world and at any self-respecting Mediterranean restaurant, and that’s Branzino, also known as sea bass. However, you can use this process and the tips below to pick out and prepare nearly any whole fish. Also, don’t be afraid of the term “fire-roasted” because we are going to make this from start to finish under the broiler in your oven. Lastly, to top it all off, we are going to prepare a Horta using Swiss chard, one of my absolute favorite sides when eating Mediterranean.

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Vinous in the Kitchen: In Pursuit of the Perfect Burger

Vinous in the Kitchen

Eric Guido, Jul 2020

What is the perfect burger? Is there really any such thing? Let’s be honest here - my idea of the perfect burger may be similar to yours, but it won’t be the same for everyone. In fact, in my house, I have four people who all love different levels of doneness, with or without cheese, bacon over or under the cheese, toasted buns or not, and then me – I go bunless, but with a bigger patty that includes ground lamb. I’m sure you can imagine the production burger night is at my home.

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Vinous in the Kitchen: Pantry Essentials 101

Vinous in the Kitchen

Eric Guido, Jun 2020

Frankly, anyone can stock a pantry, but there are a few things that separate my family from the average household, and these have given me some interesting insights. For one thing, since the day I graduated culinary school, it was decided that I would be doing all of the cooking in the house. And so, like many households where a chef or ex-chef does all the cooking, there is a certain set of necessities that we were taught to always have on hand. Therefore, our pantry is incredibly diverse, and it has been now for over a decade, which has given me a number of thoughts into what should be in a well-stocked and maintained kitchen. Plus, just to make sure I had all of the bases covered for the average family, I made sure to quiz as many highly-qualified moms from around my neighborhood as possible.