Final Call: Tour du Mont Blanc
Sign up now for a week of skiing at the best resorts of the French, Italian and Swiss Alps, tastings with growers from the Rosenthal Wine Merchant portfolio, and convivial meals at the finest tables of the Alps.
Wine tastings will be our après-ski of choice and we will enjoy the slopes surrounding the majestic Mont Blanc in wonderful company as many of Neal's growers are also avid skiers.
Highlights Include:
Skiing at the most renowned resorts of France, Switzerland, and Italy.
Accommodation at the most luxurious properties of the Alps.
Wine tastings with producers from the Rosenthal Wine Merchant portfolio such as Nadir Cunéaz, Ermes Pavese, and the Caloz family.
Meals at the best tables of the Alps including the 3-star Michelin restaurant, Le Flocon de Sel.
Foodie experiences with artisanal producers.
Growers from the Rosenthal Wine Merchant portfolio to join for meals and skiing.
In the Spotlight: Gastronomad
Introducing Gastronomad, the newest addition to the Mad Rose Journeys collection inspired by Neal Rosenthal’s lifelong dedication not only to bringing attention to the world’s great wines, but also to the people and places that create them and the cuisine that complements and brings them to their greatest heights. Our first Gastronomad experience will take guests through some of the jewels of Italy’s northern and central regions. Michelin-starred chefs and iconic wine producers will be among the protagonists, as will venues that represent an important connection to the places we will visit, from a spectacular private home owned and designed by a member of Milan’s publishing elite to the countryside retreat of Massimo Bottura, one of the most acclaimed chefs in the world. Along the way, we will visit the estates of some of Rosenthal Wine Merchant’s most historic growers and enjoy dinners where those growers will join us and open special bottles from their own private collections. We will not want for cultural experiences, with private guided explorations of the lesser-known, hidden secrets of the world-renowned artistic meccas of Florence and Siena.
Introducing Gastronomad, the newest addition to the Mad Rose Journeys collection inspired by Neal Rosenthal’s lifelong dedication not only to bringing attention to the world’s great wines, but also to the people and places that create them and the cuisine that complements and brings them to their greatest heights. Our first Gastronomad experience will take guests through some of the jewels of Italy’s northern and central regions. Michelin-starred chefs and iconic wine producers will be among the protagonists, as will venues that represent an important connection to the places we will visit, from a spectacular private home owned and designed by a member of Milan’s publishing elite to the countryside retreat of Massimo Bottura, one of the most acclaimed chefs in the world. Along the way, we will visit the estates of some of Rosenthal Wine Merchant’s most historic growers and enjoy dinners where those growers will join us and open special bottles from their own private collections. We will not want for cultural experiences, with private guided explorations of the lesser-known, hidden secrets of the world-renowned artistic meccas of Florence and Siena.
Join MRJ in Alto Piemonte, Torino and Valle d'Aosta this April
Springtime is an exceptional season to visit Northern Italy. At the end of April, the cows will be out grazing in the high mountains and it will be milking time. Producers will be making beautiful fresh cheeses with this milk, and we cannot wait to taste them with him in the stunning Aosta Valley.
In the vineyards, the buds will have opened on the vines and heavy work will be underway. This is a critical period for the growers and a most interesting one as the growing season really comes alive. We will visit with the Rovellotti and Ferrando families and more from Ghemme in the Alto Piemonte and the storied region of Carema, just beneath Mont Blanc, for tastings and visits of the extraordinary high altitude vines.
Springtime is an exceptional season to visit Northern Italy. At the end of April, the cows will be out grazing in the high mountains and it will be milking time. Producers will be making beautiful fresh cheeses with this milk, and we cannot wait to taste them with him in the stunning Aosta Valley.
In the vineyards, the buds will have opened on the vines and heavy work will be underway. This is a critical period for the growers and a most interesting one as the growing season really comes alive. We will visit with the Rovellotti and Ferrando families and more from Ghemme in the Alto Piemonte and the storied region of Carema, just beneath Mont Blanc, for tastings and visits of the extraordinary high altitude vines.
Tour Du Mont Blanc: Ski, Wine & Dine with Neal and his Growers
Join us for a week of skiing at the best resorts of the French, Italian and Swiss alps, wine tastings with growers from the Rosenthal Wine Merchant portfolio, and convivial meals at the finest tables of the Alps.
Join us for a week of skiing at the best resorts of the French, Italian and Swiss alps, wine tastings with growers from the Rosenthal Wine Merchant portfolio, and convivial meals at the finest tables of the Alps.
A New Experience in Italy: Gastronomad
Joining our four flagship journeys slated for 2022 is a new culinary excursion in Northern Italy that will include a dinner together with one of the world's most celebrated chefs, Massimo Bottura, and an overnight stay at his beautiful luxury guesthouse in the countryside of Emilia Romagna, Casa Maria Luigia.
Final details will follow in late January, but for those interested in holding a place or learning more about the October 9-16, 2022 Gastronomad Italy Journey, please be in touch.
Joining our four flagship journeys slated for 2022 is a new culinary excursion in Northern Italy that will include a dinner together with one of the world's most celebrated chefs, Massimo Bottura, and an overnight stay at his beautiful luxury guesthouse in the countryside of Emilia Romagna, Casa Maria Luigia.
Final details will follow in late January, but for those interested in holding a place or learning more about the October 9-16, 2022 Gastronomad Italy Journey, please be in touch.
The Jura met the Langhe
In early November, we held the first of what we hope will be a series of unique deep dives into the culinary and enological cultures of two of the world’s great wine growing regions. The event, entitled “The Jura Meets the Langhe,” was a convivial two-day affair that took place within the charming spaces of La Closerie les Capucines.
In early November, we held the first of what we hope will be a series of unique deep dives into the culinary and enological cultures of two of the world’s great wine growing regions. The event, entitled “The Jura Meets the Langhe,” was a convivial two-day affair that took place within the charming spaces of La Closerie les Capucines.
Pilgrimage to Burgundy & The Jura: A Recap
With an intimate group of wine lovers, we made a Pilgrimage to Burgundy. Our journey began in the Jura at Neal's chambres d'hôtes, La Closerie les Capucines. Nestled in the center of Arbois, we call this place “The House that Wine Built.” Michelin-starred chef and our dear friend Jean Paul Jeunet cooked for us in the house, joined by local vignerons. We hiked through the woods with Mickael Overnoy Crinquand, one of the only remaining winemakers who also raises cows and makes cheese, and of course, we tasted his wines. In Burgundy we had a fascinating master class in terroir with expert geologist Françoise Vannier and tasted in cellars along the Côte de Nuits and the Côte de Beaune including those of Georges Lignier in Morey-Saint-Denis and Henri & Gilles Buisson in Saint Romain.
With an intimate group of wine lovers, we made a Pilgrimage to Burgundy. Our journey began in the Jura at Neal's chambres d'hôtes, La Closerie les Capucines. Nestled in the center of Arbois, we call this place “The House that Wine Built.” Michelin-starred chef and our dear friend Jean Paul Jeunet cooked for us in the house, joined by local vignerons. We hiked through the woods with Mickael Overnoy Crinquand, one of the only remaining winemakers who also raises cows and makes cheese, and of course, we tasted his wines. In Burgundy we had a fascinating master class in terroir with expert geologist Françoise Vannier and tasted in cellars along the Côte de Nuits and the Côte de Beaune including those of Georges Lignier in Morey-Saint-Denis and Henri & Gilles Buisson in Saint Romain.
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White Truffles: More Precious than Ever
To achieve the profound earthy scent and taste that makes white truffles so appealing, the soil needs to be moist. With warming temperatures and an exceedingly dry summer in Northern Italy, conditions for truffles were less than ideal. The dwindled supply accompanied by a demand as strong as ever, have caused prices to sky-rocket to double and in some cases to quadruple the price per ounce.
To achieve the profound earthy scent and taste that makes white truffles so appealing, the soil needs to be moist. With warming temperatures and an exceedingly dry summer in Northern Italy, conditions for truffles were less than ideal. The dwindled supply accompanied by a demand as strong as ever, have caused prices to sky-rocket to double and in some cases to quadruple the price per ounce.
Postcard from Provence
In September, Mad Rose Journeys went for a deep-dive into Provence with a private group. We began in Cassis with the magnificent Hotel Les Roches Blanches as our home base as we explored the wild and rugged Calanques and special family-run wineries of the Rosenthal portfolio in Bandol and Cassis. We continued to the Camargue for an immersion in all things camarguais, from rice and salt to horses and bulls, visiting the unique ecosystem of marshland and salt with ecologists and naturalist guides.
In September, Mad Rose Journeys went for a deep-dive into Provence with a private group. We began in Cassis with the magnificent Hotel Les Roches Blanches as our home base as we explored the wild and rugged Calanques and special family-run wineries of the Rosenthal portfolio in Bandol and Cassis. We continued to the Camargue for an immersion in all things camarguais, from rice and salt to horses and bulls, visiting the unique ecosystem of marshland and salt with ecologists and naturalist guides.
At Home with RWM: Musings from the Rosenthal Team
“... Brilliant L’Étoile 2016 from Nicole Deriaux’s beautiful Domaine de Montbourgeau. This wine is vivid, vivacious and vibrant, bursting with energy. This wine practically trembles in the mouth with a near static electricity. Fully expressive of its specific terroir, the elegance and cut of Nicole’s wines are on display. ”
As Neal’s team at Rosenthal Wine Merchant settles in for more nights at home, a collective writing project spearheaded by our very own Clarke Boehling has taken shape. Our team's musings pay homage to our growers, providing readers with a journey through words to the places we look forward to visiting with you in the not-too-distant future. Below, a note from wine sales representative Tobias Rower on new and different ways to enjoy Nicole Deriaux’s Montbourgeau L’Etoile.
Montbourgeau L’Étoile is a wine I never, ever have enough of at home. I like drinking it, but I like cooking with it even more. Deglazing a pan with oxidative wine of most any sort is a secret weapon that every home cook should employ. My tendencies in the kitchen are to abandon all pretense of following a recipe, or even a concept, and what starts out as “just a quick bowl of pasta” turns into 90-odd minutes of mincing, blanching, searing, steaming, seasoning and simmering until my hungry wife pokes her head into the kitchen and says “what the hell is going on in there?” So, here is my recipe for Complicated Broccoli Pasta:
> First, take a tiny tiny saucepan and fill with half an inch of Il Censo’s swarthy BI-CE-MU olive oil (the smaller the pot the better). Take 3 tablespoons of capers and pat dry w/ paper towel, and deep fry the salty bastards in the oil over low heat, stirring occasionally. Cook until darkened and aromatically close to burning, but do not burn. This takes a while so do it first while you prep vegetables, and give them time to cool and dry on the same paper towel.
> Dry pasta: Fusilli or Mezze Rigatoni are best, perhaps Radiatore in a pinch. No Penne, ever. Penne is horrible. Set a pot of water to boil.
> Broccoli: cut into longish spears with a flat side, and sear in butter &/or olive oil in a heavy pan, on medium-high heat until browned on the flat side. Turn off heat and cover the pan with a tight lid for 3 solid minutes to steam the broccoli just a bit towards tenderness. Sprinkle kosher salt, not too much. Set aside.
> Shallots: mince a large one as fine as you can manage with your sharpest knife. Melt butter in same pan as broccoli, and gently sauté the shallots. While this is happening:
> Garlic: peel one or two cloves.
> Anchovy: take two or three filets and place into a garlic press (ideally a cylindrical column shape with no chance of side-leakage). Take a clove of garlic and place atop the ‘chovies, and press, forcing a beautiful mess of crushed anchovy and garlic into the shallots (repeat if you want to punish yourself). Melt this mixture (adding olive oil or butter as needed) until soft, and then pour a couple of glugs of Étoile into the pan, turn up heat, and reduce the mixture. Turn off when it is thickened but not yet dry.
> Drop the pasta, if you haven’t already, and when it is almost done to your liking, add to the pan with a ladle or two full of pasta water, turn up the heat, and let the wine/shallot/anchovy mix come together with the starchy water and noodles. Add the broccoli only at the very end so as not to overcook.
> Plate (or bowl, would be more accurate) the mixture, and top with chopped parsley, the now-dry fried capers, and lots of grated Parmigiano & fresh black pepper.
I’d drink an off-dry German Riesling with this, ideally Julian Haart’s Moselle or 1000L.
- Love from TR
We invite you to discover the Domaine de Montbourgeau in person and meet Nicole on our Pilgrimage to Burgundy & The Jura.
Shop olive oils and other gourmet products from our sister company, Mad Rose Specialty Foods.