Wednesday, February 20, 2019

Jeremy Parzen

Jeremy Parzen
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After obtaining his Ph.D. in Italian literature at U.C.L.A. in 1997, Jeremy Parzen moved to New York City where he shifted his focus to food and wine. By 1998, he was the chief wine writer for the English-language edition of La Cucina Italiana. In 2005, he published his annotated translation of Maestro Martino's 15th century cookery book, The Art of Cooking (University of California Press). In 2007, he launched his blog DoBianchi.com (named after the Venetian expression for two glasses of white wine). Since that time, he has published countless articles on Italian food and wine, including bylines for publications like Decanter and Wine and Spirits, which named him a "Master of Place" in 2017. Known for his humanist perspective onto the world of Italian enogastronomy, he works as wine and restaurant industry consultant from his home office in Houston, where he and his wife Tracie (a native Texan) are raising their two daughters. A former rock musician and songwriter, Jeremy continues to compose and record music with and for his family. He was honored to be named an Italian Association of Wine Merchants ambassador in 2018 for his "profound scholarship in the humanities, his great knowledge of winemaking, and his excellence in communications."
Moscato d'Asti si a perfect pairing for Asian (and vietnamese) food
It all began with a pancake… A Vietnamese pancake to be precise: Bánh xèo also known as "Vietnamese happy pancake" or "sizzling pancake."
wine writer on Moscato d'Asti
“Light in alcohol and strong on flavor, [bottlings of Moscato d’Asti] are the ultimate party wines, but they can be remarkably nuanced and terroir-specific, too”.
Over the weekend, I took my two daughters Lila Jane and Georgia — ages 5 and 7 —and my wife Tracie to eat at one of our favorite Tex Mex restaurants in Houston where we live.
Across the world, people from all walks of life raised a glass of Moscato d'Asti to toast and welcome the new year 2019.
The production process of Moscato d’Asti has a million different variations and every winemaker approaches the process differently, depending on the house's style.
One of the most exciting things for me about the Moscato d'Asti media trip was the opportunity to drink Asti Secco, one of the two new designations in the Moscato d'Asti appellation.
Last week a group of 100 or so wine writers, wine bloggers, lifestyle writers, and "opinion leaders" (as they call them in Italy) were welcomed in the land of Moscato by the Moscato d'Asti growers and bottlers consortium.
The moment has arrived!
Whenever I hear the expression "dessert wine," I can't help from chortling. And what's worse, whenever I hear the words "wine and chocolate" used together in conjunction with the word "tasting," I literally can't help myself from laughing out loud.
I can't remember a Texas Thanksgiving without Moscato d'Asti: It's a wine that everyone loves, that everyone can coalesce around, that everyone can share in celebration.