Welcome. Welcome to The Best 5 Minute Wine Podcast with Forrest Kelly.

Lindsey Gabbard, co founder and sommelier of Rimessa Roscioli in Rome, Italy, continues as our guest. In our last episode, we kind of closed out with. You were talking about QR codes on your wine bottles. Tell me more about that.

The Best 5 Minute Wine Podcast, so

That people could, while they're drinking the bottle, just scan the QR code and have direct access to see where the.

Wine was made, see the winemaker who.

Made it, learn a little bit about wine. They also can know which grape it is, how to pair it, when to.

Drink it, by, the whole story of.

How the wine was made. Try to make that as easy as possible for someone to access when they're drinking the wine, instead of going to a website or getting out a brochure that we put in the box.

So you've got a production crew that's going with you when you film these?

Oh, yeah.

We usually travel in about five people, so I think we spend more money.

On videos than we do on food in the restaurants. But nonetheless, we are definitely. Alessandro came from documentary and film and videos. That's always been a passion of his, is more on the creative side. He's also a writer. So also in the box for the wine club, we put our little Richoli Wine club times, which is where we write a collection of our stories from traveling and the things that we quote, unquote, talk about. When we talk about wine, which is often not even wine, which sounds silly, but we like to not get too caught up in the idea that everything needs to be about the wine. We think that there's just a lot more going on around that should be spoken about than just the what's in the bottle.

Right. And wine is kind of a social lubricant and lets you expand your normal. How's the weather conversations.

Exactly.

Okay. Wet my appetite. Tell me, what, like a typical night or typical day, what are we looking at on the menu?

If you're eating in the a la carte menu, it's mainly roman, but with a little bit of experimentation, because we don't want to be an exact replica of salomeri de chole, which is our main restaurant. We wanted to, you know, offer, of course, the traditional plates, because in Italy, tradition is kind of first and foremost, but at the same time, we had to put little spins on things. So on the ala carte menu, you can also find, you know, various fish plates and, I don't know, different pastas from various regions that aren't necessarily just the roman pastas, like amatriciana carbonara and cacio pepe. They'll do, you know, we'll sometimes have even chefs come in from other restaurants that we enjoy from our visits in different regions, and we'll invite them to do a collaboration with us. So we have. We do a lot of that. If you're doing the wine tasting dinner, which is kind of, like I said, what we were born from, it's gonna be six different wines paired with six different plates of food. So you start with the different fresh cheeses. Buffalo ricotta, buffalo mozzarella, buffalo, and then burana, and then some other different gastronomy for the next and salumi for the next two wines. A plate of cacio pepe, a meatball tiramisu, and that's it. But then, like I said, we also do even. Well, we also do a variety of different tastings for the Italians, which will.

Also be having different chefs come in.

From other places as well. But we do a lot of different things. We'll have a lot of times a winemaker who just walks from table to table and brings his wines or her.

Wines and will just speak very generally.

About them and pour them. As people are dining, we keep busy.

Is there a dress code?

No, not at all.

We are super casual. We want people to relax. Wine for us is like water on a table, so it's not anything that needs. People need to think about in a fancy level. We're very casual and social and convivial. We have all mainly social tables in the a la carte part of the restaurant as well. So it's meant to be relaxed.

So after the restaurant, is there something else besides I see you have a Rimessa Roscioli food tour. Explain that a little bit.

Yeah, that's a tour that happens during the day, which is a way, because a lot of people don't understand. They hear the name, but they don't understand that we're technically four different restaurants. So it's a way to introduce them to kind of the world of Richoli. It's kind of turning into a universe of Richole these days. And so we do a stop at Richole Cafe to start with, to do an espresso and a maritozo. Then we walk over to the forno and grab the pizza ataglio, and they can kind of see where we were. We were born as the bakery, and we take that into one of the Riccioli cellars and have some pizza and usually a prosecco or something to start off with. Then we move over to Rimasa Riccioli will do a kind of like a cooking demonstration on the different various pastas, like the amachana, cacio, pepe, and carbonara. And they'll eat those with us for lunch as well. Have a full wine tasting and paired alongside that and finish with some tiramisu. But, yeah, then they get a nice introduction to the four different spaces that we have. And we're also opening up a fifth one just behind Rimasa Rusholi, probably around September, which is where mainly the experiences that we offer, like the wine tasting dinner, cooking class, and olive oil tastings, will happen. And then downstairs shortly after that, we'll be opening up. I can't really call a jazz club because it won't be licensed, I don't think, as a full jazz club. But at the same time, we'll have.

A lot of performances and music and.

Different kind of happenings that happen down there.

Well, we know you guys are rebels, so you're gonna be pushing the envelope.

Yeah, we're in Italy.

That's, you know, rules are mainly suggestions.

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