The food scene in my adopted hometown of Philadelphia is, in a word, insane.

As in, insanely good; seriously, if you have a bad meal in Philly it means that you’re either dumb, unlucky, or maybe both.

I recently had a bromantic rendezvous at one of the places that has given rise to Philly’s vaulted status as a foodie town, when I joined wine blogger Jeremy Parzen and one of his clients, Paolo Cantele, for dinner at the acclaimed (and insanely small) Vetri. “Jar” and I have had a long-standing mutual admiration society going online for about five years, so things got embarrassingly effusive between us (particularly as the wine starting flowing…  oh, special thanks to Jeremy for supplying the food porn pics for this post, by the way).

On a brief side note, “Jar” and I discussed an interesting concept during our meal: whether or not we are, as wine bloggers, making the world a better place. It’s a potentially complicated topic, in my view, and Jeremy seemed to think that for various reasons (democratization of wine criticism, ability to focus on unsung regions/producers/stories, near-instantaneous two-way communication / discussion with readers, etc.) that we are making the world better through what we do. I wasn’t so sure; not those things aren’t great (they are), or that the wine world isn’t better with them (it is), or that I don’t enjoy the private emails and messages that I get from people every so often telling me that I helped them get to a point of independence in their lives when it comes to wine (I love those moments). The implication is that traditional wine media, in its focus on “ivory tower” style coverage/ratings, does a disservice in some way to (at least some percentage) of wine lovers. But look, we’re not rescuing people from burning high-rises here, folks; we’re discussing the awesomeness of fermented grape juice, a luxury product for the world’s affluent (of which you, if you have the disposable income to purchase fine wine, are a part, when judged by worldwide poverty standards). I’m not sold on it, yet.

Anyway… Jeremy has an excellent overview of the meal – which I’d rank well within the top five that I’ve ever had worldwide, which hopefully means something coming from a guy who has had a surfeit of luxury wine-and-dining experiences – posted over at Do Bianchi. So rather than tell you about the small intestine cheese we devoured, I’ll detail the amazing wines that Vetri’s wine guy, Steve Wildy, selected for this small but vinously demanding crowd, one of which happened to be a seminal red wine experience for my drinking life so far.

You know, so you can hate us even more than you would after only reading Jeremy’s post…

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I live in one of the most puritanically backward states in the Union.

I know, this should’ve dawned on me some time ago, but I never said I was quick study. It took hosting our hairdresser and his boyfriend for dinner to make me fully realize how ass-backward PA really is. [ Editor’s note: Yes, the hairdresser is actually gay. Sometimes dogs pee right on the fire hydrant, too, okay? Just because it sounds cliché doesn’t mean that it doesn’t actually happen from time to time. If I could have made him a firefighter instead of a hairdresser I would do it, not that there is anything wrong with being a gay hairdresser, but it would’ve sounded more original. In any case, it wouldn’t have been true, so just get over it! ]

I’m not actually talking about the fact that Pennsylvania is one of a handful of states that operate as an anti-capitalist monopoly regarding the sale and distribution of alcohol. That’s just the tip of the disquieting, anti-intellectual iceberg. Or that PA seems to be in a near-continual battle to have creationism taught in schools, as if it were actually a science, which it’s not (not even close). [ Editor’s note: Don’t get me started on this… but since we did get started, I feel it’s worth noting that there are very few areas of science which have both overwhelming evidence in support of their theories and insanely good track records of measurable predictability. Three of these are quantum physics, the General Relativity theory (including gravitation), and… evolution. Saying one doesn’t “believe” in evolution is more or less akin to saying that one doesn’t “believe” in gravity. Neither gravity nor evolution nor quantum physics – nor all of the evidence in support of all three, of which there is… well, a lot - care that you don’t agree with them, they just *are* and they go right on predicting outcomes to insanely long decimal points of accuracy. ]

The kicker for me is that Pennsylvania has yet to recognize same-sex marriages. The whole thing is getting embarrassing, frankly. It’s like we made it out of 1957, only no one bothered to tell most of my state (or its legislators). At this point the natural reaction is to think, “well, why don’t you just move somewhere else, dumb ass?” Which of course fails to take into account everything else – family, neighborhood, friends, school systems, jobs – particularly the fact that otherwise I love the state enough to want to actually change things for the better here.

Anyway, despite our hairdresser’s boyfriend having worked as a bartender, neither of our guests professes to be well-versed in wine. And so the idea was to expose these guys to vinous stuff that they might not get to try very often, but that was also tasty enough to be enjoyed without too much context or “geeking.” Tasty enough to temporarily salve the pain inflicted by the policies of their home state? Well, let’s just say we all managed to forget about PA’s anachronistic transgressions for at least one evening…

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Make your way through the typically-wine-country picturesque town of Stellenbosch in South Africa, pass by the nigh-unpronounceable Blaauwklippen and Paradyskloof (I gave up on trying those tongue-twisters, personally), and you’ll find yourself at a gorgeous mountain-studded spot – Stellenrust – where they number their Chenin Blanc.

But then, you’d probably expect a numerical focus from a place where the proprietor’s name is Dr. Tertius Boshoff. C’mon, if it was from a crime novel you’d roll your eyes!

Boshoff looks nothing like what you’d expect from that name (I envision a modern rendering of Hugo Strange). But he does seem PhD-serious about his wines, and an estate that dates back to 1928 (which is not that long ago by some South African standards, actually) and now encompasses about 400 HA of vineyards across Stellenbosch and the cooler, higher elevation Bottelary Hills, near Cape Town.

The Stellenrust tasting room is a bit of an odd experience, ultra-modern inside but fashioned in some sort of Greco-Roman homage on the outside. And of course, just to throw you off, the wines are French-influenced, with some (their “JJ” line) being made entirely by hand, no machinery allowed.

Confused yet? It’s okay, because the wines are worth the oddities…

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1,200 bottles of samples in the basement, and not one Greek wine among them.

What. The. HELL?!!?

This would happen to me, since I was on the hook for bringing wine to a family dinner date with our neighbors, the Voutsakis clan, who you will have already suspected by reading their name are Greek and would be cooking homemade Greek fare.

The Voutsakis family (father, mother and three young children) is as easy-going and neighborly as they come, thankfully, and for nearly the entire day leading up to our dinner Lorelai was practically beside herself with freakish five-your-old joy at the prospect of playing for hours with their kids (anything for the only child to be able to escape grown-up talk for a few hours, right?). So we weren’t going to let the severe lack of Greek wine samples deter us.

But while the Voutsakis patriarch, Frank, is a lawyer by trade, he’s an aesthete by heart, and we frequently go off together on conversational tangents about politics, literature, wine, and geekish things like the relative importance and levels of raw talent between composers Mahler and Sibelius (you know… important stuff!). He’s also the author of a well-received novel about life in Greece in the 1920s (The Sapphire Elixir), in which wine plays a not-unimportant role. Soooo… I wanted to make sure we got some Greek-food-friendly but also serious (and potentially seriously good) juice.

Here are the samples upon which I took my chances…

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