Frank Cornelissen dinner Sun. Nov. 11

“Mt. Etna speaks through Frank Cornelissen.”
—Alice Feiring, author of Naked Wine and The Battle for Wine and Love: How I Saved the World from Parkerization

“Naturalness is the road, not its end.”
—Frank Cornelissen

Sotto welcomes
FRANK CORNELISSEN
ETNA WINEMAKER
with special guest Lou Amdur

Sunday, November 11
7:00 p.m.
$139 per person
(plus tax and gratuity)
featuring a menu of Sicilian dishes
created especially
by chefs Zach Pollack and Steve Samson
for the event

 

Sicilian stuzzichini
—-
Albacore belly “beccafico” (pine nuts, eggplant, mollica)
—-
Squid ink spaghetti (sea urchin, guanciale)
—-
Smoked squab in agrodolce (autumn caponata) 
—-
Pecorino condito (bitter honey, orange, walnuts) 
 —
Pasticcini 
 

Frank Cornelissen’s only dinner event in Los Angeles.

To reserve, please email wine@sottorestaurant.com
or call 310.277.0210.

WE REGRET THAT BECAUSE OF CHALLENGES POSED BY HURRICANE SANDY
ALICE FEIRING WILL NOT BE ATTENDING THE DINNER. 

“Frank Cornelissen came from Belgium to Etna,” wrote Eric Asimov in a recent New York Times piece, “where he makes extreme wines unlike almost any others on earth, which people tend to love or hate.”

Cornelissen’s supremely polarizing wines are a wine director’s worst nightmare. Because they are entirely unsulfured, there is extreme bottle variation in any allocation and secondary fermentation (and the resulting spritz) is more common than not. Because they are unfiltered and unfined, the wines are cloudy and have all kinds of nasty looking bits floating around in them. And the volatile acidity in the wines — there’s no way around this — can make them smell like shit when you first open them.

So why do feature them on our list at Sotto? And why did the general manager, Dina Pepito, agree to us do so, against her better judgment?

We keep them on the list because we want to offer our guests Natural winemaking in its most extreme expression. From the Natural wine police to the consumerist hegemony of wine punditry in the U.S. today, everyone agrees that 1) these are impeccably Natural wines; and 2) they represent, to borrow an expression from Roland Barthes, “wine degree zero.” These are wines to which literally nothing has been added. Nothing, zero, zippo…

The other reason? We love them and love to drink them! They may not be for everyone but on our palates, they’re supremely delicious.

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