Irakli said, “Everything in Georgia happens at the table, ” and as the hours sped past at the table at Chelti I began to understand what he meant. Along with the over-abundant quantities of food and Saperavi wine, came a toast every few minutes.
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As we wound our way through the narrow, cobblestone streets of old Tbilisi, It struck me that Georgians were making wine a few thousand years before the Greeks held their symposia and far before any Roman even thought about an orgy.
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Louis Jannetta was Toronto’s most powerful and well known maitre’d during the hey day of the Imperial Room. Anyone who was anyone in Toronto walked across Janetta’s threshold and were taken care of by his team of 85 hospitality workers.
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Pratt is a little circumspect about what he’ll serve at What’s On The Table but is willing to tell GFR that it’s going to be a savoury take on cannoli involving pork, cheese and veg… sounds perfectly suited to eating with one hand, while sipping a glass of wine in the other and strolling around the Wychwood Barns on November 2nd.
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Vitiello’s opening explanation on why Brunello is such a great wine was simply that its grown and made on a “territory blessed by God.” Well, fair enough. But it turned out there was more to it: like many of the world’s great wines, Brunello vines are exceptionally fickle and offer very low yields.
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