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Panini...That's Italian for Sandwich

Posted 07/17/2008 at 02:14 AM by Dirk

My kids are comfortable asking for a panini. At their age, I hadn't ever heard of a panini...let alone tried one. Hey, I grew up in Oregon where we may have missed some things but we knew beer! (I also missed out on cappuccino, latte, and all the other things that make Starbucks a universal source of caffeine.  I still like the scene from You've Got Mail...no, not the Meg's food scene in Harry Met Sally...(everyone wants what she was having)...rather the Starbucks scene.

 

Michael Chiarello's new Napa Style store.

Michael Chiarello (you likely knew him from Tra Vigne or from his efforts on TV to inspire all of us as we bang around the kitchen) has opened his newest Napa Style store in Yountville at the V Marketplace. It has all sorts of cool gadgets and it has a panini bar. Larry and I stopped by to have lunch. We weren't the only vintners with that idea this week.

It has a cooler name than panini bar (something like Paninoteca) but you still get to go up and order a Panini, which they promptly stuff and toast to order before you find a table outside.

 

 Michael, hard at work.

Somehow, just the word "panini" makes you feel as if you are healthier than if you had eaten a "sandwich."  A panini sounds as if the perfect Mediterranean diet is going to greet your taste buds. Whereas, a "sandwich" seems mundane. After all, the sandwich got its name from Lard Montagu, the 4th Earl of Sandwich who needed food that wouldn't make his hands greasy or interfere with his card playing. (I know some people who are that way about dominos but are more concerned with the beverages than the food.)

The paninis were good. Try them.

If you are still a sandwich person, go across the street to the Bouchon Bakery. They do a lot more than bake bread. They make great "sandwiches" but they use fancy bread. You won't find a classic PB&J (if that can be called a classic) and you won't find any Wonder Bread.

If they have their tuna poached in olive oil, consider pushing the others out of the way so you can order one. It is the best sandwich (period). Unfortunately, it was a special and I haven't ever seen it offered again but the Salade Nicoise sandwich is a good alternative.

 

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About the Author

Dirk Hampson
Dirk Hampson
Few winemakers realize the opportunity to build a winemaking program from the ground up, living and growing with the vineyards over two decades. Dirk Hampson, director of winemaking and chairman at Far Niente, and sister wineries Dolce and Nickel & Nickel, counts himself among the fortunate. An enology graduate from the University of California, Davis, Hampson honed his craft at some of Europe's greatest properties, and was the first American to apprentice at Bordeaux First Growth Chateau Mouton Rothschild. Hampson returned to the US and was appointed winemaker at Far Niente in 1983.

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