I can’t believe the summer is almost over and I haven’t begun to enjoy it. I haven’t even reached my summer weigh yet. Yes, I exercise – I hike the Ute just in 10 min, right behind Lance Armstrong. But I bet you he doesn’t eat pasta, well, at least not as much as I do. I even taught a class a couple of weeks ago on how to enjoy pasta more (just eat it with glass of wine and your pasta will become tastier) so you can consume more of it. This doesn’t really match my summer weight motto. It just tastes amazing.
If you haven’t heard about my wine classes, shame on you. I know it’s only in Aspen, but I am hopeful that we can hit the road one day, because they are amazing. I personally haven’t been to a class like mine before. Ok, I am bragging here a little, but Wine & Pasta made quite few splashes. My chef, Sarah Helsley, is a true pasta genius. She made the most incredible ricotta agnelotti with sweet corn and lemon butter. The dish was beyond good. How can you make it better? Well, I am a little bit of a genius myself, so I just picked the perfect wine to go with it: Movia Ribolla 2008. Sarah was a little worried and kept asking me what ribolla is and how in the world it will go well with her creation. Ribolla is a grape from Friuli, in the northern part of Italy, and I should say it is quite similar to burgundy. Not exactly a grand cru Chardonnay, but texturally it is very similar. The wine had a full and creamy body, light tropical notes, and balanced with quince like flavors and tons of rewarding acidity. Movia is located right on the border between Friuli and Slovenia and technically it is a Slovenian wine, but on most wine list you see it placed in the Italian wine category. Ales Movia is quite a character. If you are a woman, should try to keep your distance. I am just kidding – he is extremely passionate about wine and sometimes his passion takes him further than just wine. Truly, there are just a few winemakers out there that do what Ales does. He is bringing wine to its true roots and letting it speak for itself.
After my class ended I finished all the leftover pasta and went to a late dinner afterwards. Yes, I can eat, and only just recently it started showing. But I have to agree that life, like wine, is all about balance. I will hike the Ute again tomorrow, hopefully faster than usual.