Uncorked: Larkee on Lua Rossa no. 2

Forget everything you expect from sequels and open a bottle of Lua Rossa no. 2.  Waft its profound aroma, the Nebbiolo showing up first with classic rose petal and anise notes. Behold the dark fruit, and then marvel in its rustic, earthy notes, unusual for a New World wine. The wine is medium bodied on the palate with medium tannins and food friendly acidity. I’ll have seconds.

Screen shot 2014-09-05 at 10.30.59 AMLong awaited after April’s blending trip to Santa Barbara with Michael, Tamara and blender in chief Eric Larkee, our first shipment arrived this week and is drinking rather exceptionally. You can find it as of yesterday on the wine list (by the glass and bottle) at Michael’s Genuine® Food & Drink and come November at Michael’s Genuine®  Pub (MGP) aboard Royal Caribbean’s Quantum of the Seas, along with its producer Jim Clendenen’s Ici/La-Bas and Clendenen Family Vineyards brands.

“If one were to climb a mountain seeking an oracle of wine knowledge there would be no shock to find Clendenen sitting on the top,” Larkee states in our newly minted server training guide for MGP. “Besides already knowing you were coming, he also would hold all the answers, at least his answers to your questions.”

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The epic lunch Mexican lunch Jim cooked for us at the winery after blending. Those hot sauces though…

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Setting the buffet, the Clendenen way. All over the place!

This is the second addition of the wine, the first was created to be a friendly, approachable pizza wine for Harry’s Pizzeria.  The finished wine exceeded expectations and came in to use in all of our restaurants.  No. 2’s core is Nebbiolo. The Petite Verdot adds color and tannic structure. There are actually two Refoscos, one which adds color and spicey complexity, as well as a dash of 2003 Refosco that offers that baseline funk of Old World earthiness. The Pinot Noir adds depth and complexity and is kind of the wine’s secret weapon. Larkee also suggests pairing with The Pub Board, Pork Slider, Fried Gnudi from MGP’s menu, food-friendly indeed.

After college graduation a month in Burgundy and Champagne convinced Clendenen that he would be better at making wine rather than law. In 1978 he started as an assistant winemaker at Zaca Mesa, and in 1982 he branched out on his own starting Au Bon Climat (which means “a well exposed vineyard”). While never a favorite of the magazine critcs, Jim’s wines have found appreciation with those who seek wines to complement and not overpower their foods. Chef and Jim first met almost twenty years ago and have maintained a close and convivial relationship since. Back then Michael had a haircut much closer to Jim’s wild mane.

For those of you with nostalgic leanings, Harry’s Pizzeria® and The Cypress Room still have the original Lua, so say hello or goodbye to her before her run comes to a close.

One thought on “Uncorked: Larkee on Lua Rossa no. 2

  1. Pingback: Virtual Pub Crawl Part V | Craft American Wine | The Genuine Kitchen

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