The worlds of wine and gastronomy are constantly evolving. However, certain figures and places leave lasting impressions. They push boundaries, set new standards, and create experiences that resonate. From the Chianti Classico hills to Cincinnati kitchens, today’s story celebrates those shaping the way we enjoy wine and food. Their work blends tradition, artistry, and a passion for excellence.
Honoring Neil Empson: A Pioneer of Fine Italian Wine
The fine wine world mourns the loss of Neil Empson. Neil, co-founder of Empson & Co., passed away on September 14, 2024. His legacy, however, lives on. Empson was pivotal in bringing premium Italian wines to global recognition. Beginning in 1972, Neil and his wife, Maria, built a business that represented iconic producers. They introduced less-known regions and expanded their portfolio to include wines from New Zealand, Chile, Oregon, and California.
Neil’s passion for the land and his gift for storytelling made him a beloved figure. Though his passing marks the end of an era, his daughter, Tara Empson, continues the family legacy. The impact Neil Empson made on wine culture will inspire future generations.
Moxi Restaurant: Where Art Meets Gastronomy
In San Miguel de Allende, Mexico, the renowned Moxi Restaurant is preparing for a special event. On September 27, 2024, Chef Vicente Torres will host Chef Billy Maldonado for an exclusive Supper Club event. This evening promises to be a sensory feast. Guests will enjoy a four-course meal paired with exceptional wines like Vilarnau Brut Cava and Chateau Domecq Rosé. The event will also feature a powerful art exhibition by Salvadoran artist J. Oscar Molina.
Moxi has long been known for its blend of culinary and artistic innovation. Chef Maldonado brings his free-spirited cooking to the event. His unique style, which fuses Mexican flavors with global influences, will elevate the evening. Together, art and cuisine will create a memorable experience.
Vallepicciola’s “Dream Team”: A Commitment to Excellence in Chianti Classico
Vallepicciola, a winery in Chianti Classico, continues to set the bar higher. The winery’s success is driven by its “Dream Team.” Led by General Manager and Oenologist Alessandro Cellai, the team includes Agronomist Francesco Beni, Cellar Manager Erasmo Mazzone, and Hospitality Manager Tamara Marini. Each member contributes to creating some of the region’s most elegant wines.
This year’s harvest promises excellent quality. The Vallepicciola team has worked meticulously to reflect the unique terroir of Chianti Classico in their wines. Beni manages the vineyards with care. Mazzone ensures precision in the cellar. Together, their work ensures each bottle expresses the very best of the region.
Visitors to the winery are welcomed by Marini, who curates personalized tours. The team’s dedication to quality has earned Vallepicciola recognition on the global wine stage.
José Salazar: Shaping Cincinnati’s Culinary Landscape
James Beard-nominated chef José Salazar is no stranger to Cincinnati’s dynamic dining scene. He now embarks on two new ventures. First, he recently launched Safi Wine Bar, a Moroccan-inspired concept. Second, his flagship restaurant, Salazar, is relocating to a larger space in downtown Cincinnati.
Salazar’s innovative approach blends Latin American and modern American cuisines. His use of locally sourced ingredients remains a key part of his philosophy. Safi Wine Bar showcases a departure from his previous ventures. Its focus on Moroccan flavors and a refined wine list offers something new to Cincinnati diners. Meanwhile, the new Salazar space will allow him to expand his menu, with a stronger emphasis on seafood.
Salazar’s journey from New York to Cincinnati has been filled with perseverance and creativity. His dedication to mentoring young chefs and advocating for sustainable practices has earned him respect in the industry. His work continues to influence the modern culinary landscape.
Stay Tuned for More!
As we celebrate these pioneers in wine and gastronomy, there’s more to come. Stay tuned for future updates on the latest food and wine trends. We’ll continue to spotlight stories focused on farm-to-table, organic, and sustainable practices. With a growing emphasis on locally sourced ingredients, these stories reflect a deeper commitment to both the land and the community. From vineyard to kitchen, our journey into the world of food and wine is just beginning.
