SSU Winesense Club Tastings Announced for Spring 2013 – Hold the Dates

Yellow Mustard by Liz T.Great news!  The Board of Directors for the SSU Winesense Club held their planning meeting this past Saturday evening, Jan. 18 and agreed on the dates for Spring 2013 wine tastings.  Please hold the dates!

  • January 24th– Hook & Ladder
  • February 7th, Williamson Wines
  • February 21st– TBA Wine, Bianchi’s Bakery
  • March 14th– Blind Tasting with Fetzer & Bonterra
  • March 28th-Bryter Estates, Bianchi’s Bakery
  • April 11th– TBA
  • April 25th– Silver Oak – tentative

The Board of Directors for Spring 2013 is as follows:

  • President-Chelsa Robinson
  • Vice President- Cassandra Childers
  • Treasurer- Alex Lazuriac
  • President of Marketing /Social Media- Alexis
  • Vice President of Marketing/Social Media- Jenny Garza
  • Webmaster- Dominique Levenberg
  • Field Trip Master – Elliott Sneen
  • Winery Networker-Oscar Contreras
  • Winery Networker- Kaila Medina

Why Italians Link Wine to Food — and Recipe for Florentine Beefsteak

The_Taste_of_Tuscany_Guided_Wine_Tasting_Dinner_with_Tuscany_Superior_White_Wines_Chianti_Classico_and_D.O.P._Typical_ProductsThis January we are taking 26 Wine MBA and Wine Bachelors candidates to Tuscany for 2 weeks as part of a Winter Intersession class on global wine business.  Most participants currently work in the California wine industry, and are excited to learn more about the Italian wine scene.  We will be visiting wineries in Chianti Classico, Montalcino, Montepulciano and Bolgheri, and staying in both Florence and Siena.  For more information on the tour schedule, see:

One of the interesting facts about Italian wine is its linkage to food. In fact, in Italy, the experience of drinking wine is not complete without food that is produced in the same region as the wine.  The Italians even have a phrase for this concept.  It is “L’Ambiente Del Vino,” which means the culture or habitat of wine.  In Italy, wine does not stand alone; it is part of the soil, the people who create it, the food, and the very culture of the place.

Speciality Foods of Tuscany

In Tuscany, there are many different grape varietals, but the top three are sangiovese, trebbiano, and vernaccia.  Some of the specialty foods produced in Tuscany and designed to go with wines made from these grapes include:  bistecca alla fiorentina, fagioli (white beans), pecorino toscano (cheese made from sheep’s milk), and a variety of game meats, including duck, rabbit, wild boar, and partridge.

Recipe for Bistecca alla Fiorentina

bistecca_alla_fiorentina_ristorante_la_maremma_firenze_thumb1_big (1)A few years ago a wine professor from Tuscany gave me the following recipe for Bistecca alla Fiorentina, or Grilled Steak Florentine Style.  When he first described it to me, I couldn’t believe how simple it sounded, and was skeptical about how it would turn out.  In fact, when I told my husband – the grill master – about the recipe, he said it would never work because it didn’t require any type of rub for the meat.  However, when we tried it, we were amazed at how magnificent this steak can be.


  • High quality T-bone or Porterhouse steaks (at least 1 inch thick)*
  • Virgin Olive Oil
  • Sea Salt


Rinse steak in water and let sit on counter a while so that it reaches room temperature (at least 30 minutes).  Heat up BBQ grill to around 400.  Place steaks on grill (do not add any rubs, marinade, etc.).  Cook for 5 to 7 minutes on each side.  While steak is cooking, pour generous amount of olive oil on a plate and grind sea salt on top of oil.  When steak is done, immediately transfer to plate and let it sit in oil/salt mixture for about 10 seconds before flipping to other side and letting it sit for another 10 seconds, then serve on clean plate.  Eat immediately and enjoy with large glass of sangiovese from Tuscany.

*It should be mentioned that in Tuscany, they have a special breed of white cows called Chianina beef.  This special type of beef provides the flavor and tenderness that make this recipe more successful.