Word: wineing
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This sort of roughing it will probably get you in the mood for a glass of wine or two. Wine production is on the upswing here. Much of it is based on the grapes of southern France, and they are full of simple but sunbaked fruit flavors. Markel makes sure there's plenty of opportunity for tasting...
...prepared for two packed days starting on the morning of Friday, Jan. 28, and ending sometime in the wee hours on Sunday as Saturday night's gala grand dinner winds down. The days offer ample opportunity for tasting wines from the 42 Central Otago wineries as well as those from some international guests, which this year include the British wine writer Jancis Robinson and some famous Burgundy producers. Many of the local bottles are quite rare and never make it out of the area, unless they are packed home in a suitcase. There are also winery visits, intense debates about...
...thick of the city. Build up your appetite on Saturday morning walking through the street market that snakes through the town center. Here you will find everything from suits and shoes and leather to sexy wool underwear. While in Alba, you will want to tuck into the most popular wine bar, VinCafe, for lunch or late-afternoon coffee or wine. For a casual truffle dinner, I'm fond of La Liberia, which serves the homey food of the region and is one of the few places in the entire region where you can order a salad as well as typical...
...restaurant serves up flavorful cuisine, mostly to locals but also to a few intense food hounds who have somehow heard of Rovera. Everything served is grown, produced or foraged (as with the truffles) by the members of her cooperative. Rovera is also mother hen to many local organic-wine producers who are not well known but top-notch. Ask her to set up some visits...
...take 25 minutes from Alba. This luxely transformed old monastery in the middle of vineyards has crisp linen sheets, a Caudalie of Bordeaux, France, Vinothérapie Spa and one of the finest restaurants in the area. Da Guido recently moved into the hotel's subterranean quarters--renovated, vaulted-ceiling wine cellars--from its previous home in Asti. The cooking is elegant in its simplicity. Perfectly memorable were the chunks of cardoons (a close cousin of the artichoke) punctuating a puddle of potent, artery-clogging fonduta, and the dish is covered with, you guessed it, shavings of truffles...