Most wine geeks hear “Teldeschi” and they think gorgeous, spicy Zinfandel sourced from 97-year-old vines in Dry Creek Valley. But from here to eternity, yours truly will be thinking “cookie.” This past week I was working up in Sonoma, exploring some of the most historic vineyards in the country. The highlight of the trip was taking a helicopter ride over Sonoma and Napa Valleys and up through Alexander Valley to the Teldeschi family home, where Caterina, aka “Mama,” hand made exquisite Italian cookies. But first, check out our ride:
The commute from Sonoma to Dry Creek was pretty spectacular and literally gave me a new perspective on where I grew up:
But that view has nothing on Mama’s cookies. She uses grappa and anise seed in her secret recipe, and presses in the most beautiful designs that make these confections look like edible doilies. As the cookies started to make their way around the table, Johnny Teldeschi jumps up and says “I got whipped cream, six cans!” His sister leans over to me and says you’ve gotta try one with whipped cream and hands me a can. She is right. I could have eaten the entire plate and polished off that aerosol can o’ sweetened ultra-pasteurized cream.
Thank you to the Teldeschis for such gracious hospitality. And thank you, Ravenswood, for making such seductive wines from these old vines. Now pardon me while I click my heels to return to the Teldeschi home, where even the recycling bin is the height of good taste.