The natural world of grapes, leaves, and twigs are stunning, consuming, eyes, ears, nose and fingertips with the maze of brilliant green vines, the rustle of soft leaves fluttering in the light breeze, the earthy smell of the soil, and the rough texture of the illustrious vine trunks growing out of the ground as stubborn and stiff as the gnarled legs of an ancient human. Time stands still for a moment at the heart of this vigorous vineyard, as if it is holding its breath in anticipation of the drinkable art this man creates from the bounty of nature.

The sun slips behind wispy clouds, the flight of a hawk casts a brief shadow over the restless green, as Herold, soft-spoken, introspective, and unassuming, gently touches a cluster of fledging grapes the size of small pearls. Full of promise as yet unfulfilled, they are reminders of the often-unpredictable rhythm of life in a vineyard, and a private space for embracing new discoveries, holding on to old secrets, and bearing the burden of history. Tiered hills with vines creeping skyward create a sanctuary for work and life and stewardship. Here, Herold underwent an intense journey while grappling with the sheer multiplicity of variables in Napa’s micro-climate, the changing balance of rainfall and sunshine, Napa’s 33 different soil series, the vagaries of harvesting and fermentation, a mosaic of 44 different wine grape varieties, and more. With great resolve, he created prize-winning wines with the care Van Gogh devoted to his paintings.

The Bennett Vineyard is hallowed ground where Herold first sourced the fruit from which he created the wine that launched him into the world of wine-making and earned his reputation as the founder of the esteemed Merus wine. Touching a vine and carefully examining a leaf, he said, “I like to plant so the sun is overhead. The leaves protect the grapes. You can feel the energy in the vines; it surrounds you. There is so much life here! I see mountain lions, coyotes, and migrating wild turkeys that unfortunately love the fruit.” Gazing at the rows of vines that were spread across the terrain in a mesmerizing pattern designed by a master craftsman and smiling, he continued, “For me, a vine that struggles does not make good wine. A happy vine is happy wine.”

Panama City

One of five children, Herold was born in Newport, California, and at age four moved to Panama City in the early 1960’s when Panama and the United States were struggling for control of the Panama Canal and debating which flag should be flown at its entrance and exit. Herold’s father, Raymond, was a successful psychiatrist, and, along with his wife Marisa, an avid angler noted for catching world-record sailfish. “I had a special childhood in Panama,” Herold says. “I loved to bike around the city, skateboard, and fish with my parents. I was a kitchen helper and my mother was a lasting influence. My parents always entertained a lot. They served French wine at dinner and there were always lots of flowers on the dining room table and in the house. Helping in the kitchen, I thought the smells were exceedingly persuasive and memorable, and to this day I love to cook.”

Mark was fully immersed in the vibrant culture of Panama, absorbing the cuisine of his Panamanian mother, the lifestyle of a Panamanian fisherman, and the practiced skill and anxiety of casting a line into a ruffled sea. At age 16, when hormones are rampaging and life is both buoyant and intense, his parents divorced and Herold moved north to Southern California with his father. The transformation of cultures was an enormous windfall for Mark Herold. Fluent in Spanish, he now lived in a State noted among the world’s great wine producers with more than 2,000 wineries and growing. His persistent wine and vine alter ego, a tenacious shadow always lingering about, was exceedingly pleased with his new home.

Bordering on being a professional student and at one time planning to study culinary arts in Paris, Herold enrolled at U.C. Davis and was honored with a Ph.D. in Ecology with an emphasis on nutritional bio-chemistry. While at Davis, he hooked up with a professor who owned a winery and immersed himself in the fall harvest as a volunteer. Mark was finally following his heart. For two productive years, the large family-owned Joseph Phelps Winery was Herold’s stomping ground. Hired as a Research Enologist, he studied the art and science of winemaking and the phenolic profiles of grapes, which was an important stepping-stone on his path.

Magical Meru

Sitting in his Napa tasting room, a swordfish mounted on the wall, he said, “I simply was fed up working with other people. I felt confident and thought if they can do it, I can do it.” In 1998, in a three-car garage in the heart of Napa with six borrowed French oak barrels from friends and family, he and his former wife Erika Gottl created Merus, which in Latin means pure, unmixed, undiluted and completely absolute. For Herold, it means making wine from the most carefully chosen fruit in exceedingly small quantities, with unsparing attention to detail, striving always to reach a new level of excellence. “To make it work,” Herold said, “we often shared tastings with the neighbors and particularly those who were not too happy with us, and thankfully, after a few years, we finally outgrew the garage.” Merus was a huge local and international winner offering intense complexity and color from fully mature fruit.

Sharing Expertise

Mark Herold’s entrance into the world of wine was confirmed with the opening of his own Napa tasting room, and appointments as consulting winemaker at the exclusive Celani Family Vineyards and winemaker at the award-winning Kamen Estate Wines. Owner and vintner Robert Kamen, an articulate and passionate screen writer and producer of 20 major films said, “Mark Herold has to be among the top three Napa Valley winemakers. He’s consistently produced world-class wines. His wines take on a personality, and he has a close relationship with Latino growers and workers and uses Spanish every day. Mark is creative and precise, operating on two levels, art and science, and with his own form of organization allows the grapes to speak through the wine.”

The Bennett Vineyard, a Napa garden of dreams gracefully blessed with a veil of emerald green, is vibrant beneath a lively sun and the gate is always left open for Mark Herold.

Tasting Time

• Mark Herold Wines, 710 First St., Napa, California
• Celani Family Vineyards, by appointment only.
• Kamen Estate Wines, 111 B East. Napa St., Sonoma, California

The post Mark Herold – Napa’s Absolute appeared first on Traveling Archive.

1. Question: What are some of the “things” or activities that the people of Bordeaux do for fun?

Answer:

The Bordelaise, active and vibrant, enjoy wine tasting in one of the world’s great wine growing regions such as Saint Emilion or Pomerol. Dining at sidewalk tables that line the Historic District, and cycling/jogging on the pedestrian promenade adjacent to the Garonne River. A short drive to the Atlantic Ocean beaches, and to Arcachon, a colorful seaside town is where the Bordelaise dig into a plate of fresh oysters from the Gironde estuary. With one of the liveliest music scenes in France there are performances at the Grand Theater/Opera House, 1789, and on going productions and exhibits at La Cite du Vin, and night clubs. On Saturday and Sunday the Bordelaise also head to the Le Marche des Capucins market to art galleries and antique dealers in the colorful Saint Michel neighborhood.

2. Question: What’s one thing the public probably does NOT know about Bordeaux?

Answer:

Bordeaux is not a “Little Paris.” Old Town dating to the 18th century is the world’s largest UNESCO urban World Heritage Site. St. Catherine Street is the longest pedestrian shopping street in Europe. In keeping with the dynamic French culture Bordeaux has a growing collection of young up-and-coming chefs. La Cite Du Vin is a five-star one-of-a-kind venue covering the World of Wine. Bordeaux, a cyclist’s paradise, is the sixth most cycle friendly city in the world with over 100 miles of cycling trails, and seven designated routes for exploring the city. Resident Melanie Pelle explains, “Visitor’s are surprised to discover that We have 71,000 acres of natural woods, parks, pine forests, private gardens and marshlands and a large number of hiking trails, and also 15 museums including a former Submarine Base bunker used during World War II.”

3.  Share some aspect of what Bordeaux has contributed to the world.

Answer:

Bordeaux is long noted for their fine wines anchored by 16th, 17th and 18th century chateaux; preserving their downtown Historic District with 5,000 buildings dating to the 18th century; La Cite Du Vin, (The City of Wine) an elaborate cultural experience, unique to the world, with eight floors, 19 themed modules detailing all aspects of wine through the ages with art exhibits, wine tasting and dining with a view.

Get more information about Bordeaux

The post Three Things About Bordeaux appeared first on Traveling Archive.

Have you ever glanced across the room in a restaurant and seen someone at another table engrossed in a business lunch? The poor frontline employee is talking frantically on an iPhone with someone back at the office while simultaneously crunching sales projections on an iPad as his/her regional manager, waiting impatiently, strums his/her fingers on the table and remarks, “Well?”

Non è una problema per me (It’s not a problem for me). Today, I’m throwing away the gadgets and having lunch, virtually, with the late, great tenor-of-all-tenors, Luciano Pavarotti. “The King of the High C’s” and I have all the time in the world, just like the length of one his operas.

In between arias, we’ll lunch on a simple concoction I’ve whipped up in the kitchen many times before.

It’s a quick-‘n’-easy, Lazy Person’s pasta recipe featuring penne rigate (cylinder shaped, furrowed “quills”), grilled peperoni (bell peppers) and a handful of Greek black olives, or: Penne con Peperoni e Olive Nero. For lunch, it’s one of my favorite go-to dishes and plates in less than 30 min., OR YOU DON’T PAY. Not bad for “slow food.”

More often than not, Italians – of ALL ages – enjoy a plate of pasta at pranzo (lunch) vice cena(dinner). Admittedly, pasta, in all its variety, is one of the heavier dishes of la cucina Italiana and best served as part of the midday meal.

Whenever I wing it in the galley, I always have music playing in the background, appropriate for the dish I’m attempting to create or recreate, to keep me focused and in the right mood.

I love the sound of musica classica, and it marries well with the Italian fare that I routinely – and miraculously – whip together.

With “The Maestro” in the house, I thought it appropriate to go with one of his all-time hits, Mattinata, written by Ruggero Leoncavallo way back in 1904 and one of the 26 songs that made it into the Pavarotti’s Greatest Hits CD.

If you’ll cue it up on the turntable, I mean the iPhone, and raise the volume to the heavens, we’ll get this culinary aria underway.

Step-1: Fill a medium-size pot with water, cover, set the burner to HIGH and bring to a boil.

Step-2: Cut the pre-packaged roasted peppers and black olives, and peel, quarter and flatten out the cloves of garlic.

Step-3: Pour the olive oil into a skillet rotating it around until the pan is completely coated. Set the burner on MEDIUM heat and warm the oil for no more than one min. DO NOT BURN THE OIL.

Step-4: When the olive oil heats up, introduce the garlic (or garlic powder) and stir. Once the garlic cloves turn paper-bag brown, turn the burner off and remove them from the skillet and toss.

Step-5: Weigh the pasta to ensure you have the right amount (100g x person).

Step-6: The medium pot of water is now boiling. Remove the lid and add the sea salt.

Step-7: Drop the dried penne into the boiling water, stir vigorously for about 15 sec. to keep the pieces separated. Set the timer for 9 minutes and let the pasta cook on its own.

Note: Cooking time for the penne rigate (size n. 73) is 11 min., but we’ll subtract 1 min. and use that time to quickly sauté the pasta in the sauce at the very end just before plating to ensure the dish is al dente.

Step-8: While the penne cook, return the skillet to the burner and place on MEDIUM heat. Fold in the roasted pepper and black olives, the optional crushed hot red pepper flakes, and 2 tablespoons of the boiling, salty pasta water and stir for 2 min. Turn the burner down to LOW and keep the sauce going until the penne finish cooking.

Step-9: The timer rings at the 10-min. mark. The pasta is done. Turn off the burner. Drain the penne in a colander and shake off the excess water.

Step-10: Throw the penne down into the skillet where the sauce has remained warm. Raise the burner to MEDIUM heat and sauté quickly for about 30-sec., or until all the “quills” are bathed in the sauce.

Step-11: Turn the burner off. Plate the penne. Serve with crunchy, artisan black olive bread.

Step-12: BUON APETITO!

Recommended wine pairing: Bidibi IGT – Maculan Società Agricola, Breganze (VI), Italy.

Made from a blend of Tai (f.n.a. Tocai, 55%) and Sauvignon (45%), this refreshing vino is straw-yellow in color. Intensely aromatic, it pours forth with refreshing notes of ripe tropical fruit, citrus and freshly cut grass.

Dry and well-rounded on the palate, Bidibi IGT has a vibrant acidity with a pleasant and persistent finish. It stands on its own as a true ombra (regional dialect for aperitif), and marries well with soups, first courses – including the above recipe – and light fish dishes.

Best served chilled at 10°C. Cin cin!

View the list of travel recipes here.

View the list of past travel recipes at our old site here.

The post A Penne Peppered Pranzo With Pavarotti appeared first on Traveling Archive.

There is nothing better in a travel-foodie blogger’s life than to receive an invitation to attend a special event involving a knife, fork, spoon and wine glass. I scored such an invite several years ago from Bottega S.p.A., an award-winning Italian estate built inside Villa Rosina, a renovated and expanded 19th century manor house surrounded by ten hectares of just-picked vineyards, in tiny Bibano di Godega di Sant’Urbino, just 45 km (27 mi) north of La Serenissima, Venice.

I was here, smack dab in the middle of Italy’s Prosecco and grappa-producing Veneto region, to experience Bottega’s annual Festa della Vendemmia (Harvest Festival).

Sandro Bottega, the effervescent owner of the estate, and his staff rolled out the red carpet on their latest vintage with lots of delicious food and superlative wines, grappas and spirits in an outdoor party atmosphere attended by international wine agents and buyers, highlighted by a special theatre troupe attired in 18th century Venetian costumes and accented by a live concerto of classical music.

At the sprawling tenuta (estate), Sig. Bottega, dressed all in black, drew the first pour from a large wooden vat of the fresh, barefoot-stomped Glera grape – the Prosecco grape – took a sip, smiled, raised his glass and announced to the assemblage that the year’s harvest was…wait for it… ECCELLENTE!

The Venetian theatre troupe, members of La Compagne de Calze of Venice, followed suit and toasted en masse, along with everyone else, and Bottega’s harvest festival officially got underway.

Aperitivi of Bottega Gold Prosecco DOC, along with stuzzachini (appetizers) of grape and cheese skewers, figs and prosciutto crudo, and grape leaves-wrapped ricotta cheese, were taken in the intimate and elegant tasting room of the villa.

I chatted it up with just about everyone there, including the throwback Venetians who either doffed their tricorn hats or curtseyed.

Under the threat of overcast skies, we were shown our seats inside a large outdoor marquee where three female musicians, Le Serenissime Dame Venice Ensemble , were tuning their 17th century stringed instruments in preparation of serenading us with a selection of classical music composed by 17th century Baroque composer, Antonio Lucio Vivaldi, a true Venetian. Just like the Prosecco we were enjoying, the concerto was ECCELLENTE, too.

As if the festival in honor of the grape harvest couldn’t add any more bounty, it did. At dinnertime we all went to work over a mouthwatering, Venetian-themed feast perfectly paired with a selection of Bottega’s very best labels.

The first course star was the classic La Serenissima dish bigoi in salsa (thick spaghetti in an anchovy-onion sauce), wonderfully paired with Fundum Prosecco DOC.

The second course, a mix of pork and chicken roasted on a spit, complimented by four contorni (side dishes) of potatoes, polenta, stewed peppers and grilled vegetables, was succulent and matched well with the estate’s Chianti Classico Reserva DOCG.

Dessert – which I attempted to ignore, but couldn’t – was an assortment of fresh fruits, cheeses and tarts, accompanied by glasses of Amarone DOCG and Moscato Rosé, and followed by liqueurs and much-needed, strong shots of espresso.

With the last wine glasses standing fully drained, we struggled to make our way through the front door and out to the waiting motor coach for the ride back to our complimentary rooms at the atmospheric (hyperlink Villa Luppis (villaluppis.it/en/), a former 11th century monastery converted into a four-star, 39-bedroom hotel, in nearby Pasiano di Pordenone.

Before I could get on board, Stefano Bottega, the visionary who added gold to the family business, gifted me a huge basket of Bottega S.p.A. products: wines, grappas, creamy liqueurs and extra virgin olive oil. Evidently, someone told him about my penchant to conduct “research” at home.

The post A Wine Harvest dripping in Bottega Gold appeared first on Traveling Archive.

Stopping for lunch, I ordered a glass of the house wine. A bottle arrived at the table. When I protested, I was told to drink what I wanted and I would be charged accordingly. Not a bad system, I thought.

Later, sipping more wine – this is Italy, after all — on our apartment balcony overlooking the vineyards from whose grapes it was made, we debated whether to eat in or go out for another Florentine steak. The fact that our apartment was housed in a structure dating back to the 13th century on a farm boasting one of the best-known vineyards in Italy was a bonus.

Vineyard photograph courtesy of Victor Block.

Welcome to UNTOURS, a wonderful well-kept secret that may change your concept of travel forever. Idyll, Ltd.’s UNTOURS program offers tourists a unique opportunity to not be tourists. It flies participants to one or more cities in more than a dozen European countries, inundates them with information and puts them up in apartments for two-to-four or more weeks to live like the locals. A much safer option during the pandemic than staying at a hotel.

It’s a way to get to know a destination in a manner that would never happen on a conventional tour. And again — a safer one. It’s ideal for those who have the time and interest to explore their surroundings at leisure and in depth. And they provide the wherewithal to do it: rental cars or bus and rail passes are part of the package.

Those who joined my husband, Victor, and me on the pre-pandemic Southern Tuscany adventure were intrepid travelers who wanted to focus on the destination, not the details. Cathy Gerdes, a veteran Untourist from Durham, NC explained: “We love the philosophy of Untours. They help you make all the arrangements, give you the inside scoop on what to do, and then leave you on your own to explore and discover.” We were learning about our neighborhood, but on our terms. Rise early or sleep in. Sightsee or stroll around town. Cook in or eat out. And whatever the choice, we returned to our apartment, a much roomier and warmer ambiance than any hotel would provide, and one which has been treated according to strict Covid protocols.

The town of steps, turns and back alleys that initially seemed daunting to navigate soon became negotiable. We mastered shortcuts to the center of town; got to know local vendors, and began to feel secure enough to risk getting lost on purpose. The sense of pride I felt when giving some harried American tourists directions was bordering on smug.

Street photograph courtesy of Victor Block.

Each day brought a new adventure, often beginning with a visit to any one of several nearby “hill towns,” which indeed come by their name honestly. One day, it was the Renaissance city of Pienza, known for its harmony of ambience and structure, a town the word charming was invented for. Another day, San Gimignano, claiming more intact towers than any other hill town – 13, 14 or 15, depending upon the not-so-reliable source material. Or tiny Murlo, town of 17, which more resembled a movie set of a 13th century village than the reality of it. And then there was historic Volterra, flaunting evidence of Etruscan, Roman, Medieval and Renaissance influences.

Muro photograph courtesy of Victor Block.

A visit to Abbadia San Salvatore introduced us to an 8th century Abbey whose write-up talks about it being newly renovated. Those recent restorations? They took place in the 15th century. This sense of time warp is ever present. The present and past — long-ago past — coexist harmoniously as one can travel back and forth through multiple centuries within a couple of hours of doing day-to-day errands.

Whatever the village, be sure to walk off the main square to see where the people really live. Perusing 13th-century corridors an arms-length wide, flanked on both sides by two-to-three story stone apartments, we eavesdropped on venues teeming with life. The back streets appear even more historic and colorful than the already enthralling but more touristy central piazza. Admittedly, the local folks are probably not as impressed as I am at the origin of their lifestyles.

Every town has its church dating from the 1200s, museum celebrating its art, its de rigueur duomo, fortress and possibly Etruscan tomb. I rarely went into any of them. I’m not proud of this, and I don’t recommend it. I’m a travel writer after all, and this is sacrilege, but for me, the wonder of traveling is to be found wandering the streets, and in Tuscany especially, stopping at every café for a Cappuccino or scoop of gelato.

Gelato photograph courtesy of Victor Block.

Check out the wide, heavy wooden apartment doors with their ornate designs and fanciful brass knockers — to me, almost as appealing as the many works of art within the cathedrals and museums. Look through ubiquitous archways overlooking the red tile roofs of the towns below for yet another photo op demanding to be taken.

Driving through the Tuscan countryside, almost every bend produces another WOW moment — perhaps not the more dramatic views of, say, a New Zealand, but instead a more tranquil beauty. Picture this: an incredibly vast expanse of rolling hills, a patchwork quilt of vineyards, olive trees and wheat fields dipping into valleys and clinging to hillsides, with colors of green and brown and reddish gold depending upon the season and the crop, accentuated by stately, slender Cypress trees standing guard along long driveways leading up to stone villas.

Cypress trees photograph courtesy of Victor Block.

Looking out across the valleys, you recognize there’s something different about the light – it seems richer, more intense. A young artist we met who was painting her way through Tuscany characterized it as “luminescent.” Ah yes, I thought, that’s it.

Countryside photograph courtesy of Victor Block.

Grant & Patricia Wood from Mississauga, Canada, on their third Southern Tuscany trip reinforced the concept: “We fell in love with the simplicity, the community, the people, the views, the light. We left our hearts here so we had to come back. It feels like we’ve come home.”

Though Vic’s eyes were beginning to glaze over at the thought of another Medieval town, I was still entranced by the narrow streets, steep hills and back alleys. Yet we broke up our days with hiking in nearby national parks, meandering through local outdoor markets, checking out a Cock Festival that had been held in a close-by hamlet for over 700 years and doing errands such as laundry, email and shopping for quiet dinners at home.

But mostly we dined on pasta, cheeses and pizzas at the many tavernas in our neighborhood, every table sporting the ubiquitous bottle of wine. Even at lunch! Not a usual practice back home. One of our favorite hangouts was Taverna dei Barbi, an old stone tavern on the grounds of the vineyard where we lived. Sitting among the eerie granite-covered archways and columns, I felt like I was in a very sophisticated, warm, welcoming…dungeon.

Offered a menu in English or Italian, I so wished I could have said “Italiano, per favore” and meant it. But I had only learned just enough Italian to get into trouble. I could ask some basic questions but didn’t have a prayer of understanding the answers. Still, it found us “il banyo” (bathroom) and “la stazione” (train station) and, of course, a multitude of gelato flavors.

The Taverna’s sausages and salami come from their resident pigs; the cheeses from their sheep; the veggies from the garden and, of course, the wine from their vineyards. Most restaurants at home are not quite that self-sustaining. I was glad I hadn’t taken a tour earlier and gotten to know any of the local inhabitants by name.

Our days were filled with a meshing of hills and happenstance, vistas and vino, walled cities and watch towers; a chance meeting at a museum, church, fortress or, better yet, a wine tasting. After all, this is what Tuscany is famous for, and wine bars are as omnipresent on street corners here as Starbucks are in the States.

Perhaps, that’s the essence of the UNTOURS experience. There’s something more special about discovering such treasures on your own than being herded there as part of a group, according to a pre-determined time schedule that dictates how long you can spend looking before it hurries you through because the bus is leaving to go to the next stop.

Wine and cheese photograph courtesy of Victor Block.

It was so much nicer just to pick up some roasted chicken, wave to shopkeepers we had befriended and return home to sit on our porch, sip yet another glass of wine and savor our most recent exploits. For more information, contact UNTOURS at 888-868-6871 or visit their website at www.untours.com. Now that the EU has opened up travel to visitors from the States, UNTOURS expects their trips to start again, hopefully, very soon.

The post Sipping Vino and Savoring Vistas in Tuscany appeared first on Traveling Archive.

For 85 days, between March and June of this year, my wife, Orna O’Reilly, aka Chef Double O, and I hunkered down inside Villa Allegra, our little bright-white house with Santorini-blue shutters tucked inside the Valle d’Itria just outside of Ostuni, as Italy imposed a nationwide lockdown of biblical proportions to combat the Covid-19 pandemic. We only left our humble abode — kitted out like we were cast members on an episode of CSI — for the bare necessities: grocery and wine shopping. There was no dining out. No socializing with friends and neighbors. Nothing!

While she cooked and baked up a storm for nearly three straight months, I photographed most of the tantalizing dishes she prepped, selected their wine pairings and chronicled our lockdown on all of our social media platforms under the heading What’s Burning Tonight (WBT). In a relatively short amount of time, we established a steady fan base of like-minded foodies who wanted to dine with us virtually. Here’s a baker’s dozen of the highlights ripped from the WBT diary.

(Mar. 15^th) Day seven of the nationwide lockdown in Italy hasn’t stopped Chef Double O from performing more of her magic in the kitchen. How about salmon en croute, a whole-grain puff-pastry filled with salmon and spinach accompanied by fluffy mashed potatoes.

And, in the glass? Talò Fiano, a palate-pleasing, floral-scented varietal from the San Marzano Estate in the province of Taranto, here in Puglia.

Buon appetito!

(Mar. 30^th) It’s a beautiful Sunday morning around Villa Allegra, the 21st day of Italy’s nationwide lockdown and Chef Double O’s 21st consecutive chowdown. As I hoist myself up on one of the stools surrounding our kitchen countertop, she places a small bowl in front of me filled with her variation of a popular Swiss breakfast food: Bircher Muesli. It’s a mushy mix of grains, seeds, dried fruits, grated apple, yogurt and honey topped with blueberries and strawberries. It’s just what the doctor ordered, actually Dr. Maximilian Bircher-Benner, a Swiss physician and nutritionist from Zurich who created this “rise and shine” healthy dish. Yodel-ay-hee-hoo!

Buon appetito!

(Apr 2^nd) It’s the XXVth day of the nationwide lockdown here in the Bel Paese and the XXVth edition of Chef Double O’s chowdown. Orna put our neighbor’s recent gift of farm-fresh eggs to good use as she prepped and plated a multigrain “quarantine” quiche filled with roasted butternut squash, caramelized onions and speck, accompanied by a green salad of valeriana (lamb’s lettuce) tossed in a Dijon mustard vinaigrette. It was “lock the door and throw away the key” delicious.

And, in the glass? One of the top wines of Puglia: Pungirosa, a DOCG-rated Castel del Monte Bombino Nero rosato from the Rivera Estate in Andria.

Buon appetito!

(Apr 14^th) On this the 37th day of Italy’s nationwide lockdown, I donned a mask and surgical gloves and braved a trip into Ostuni for a much-needed wine run. Frankly, I’ll brave just about anything when our cellar nears red on the stockpile meter.

I was the only wino, I mean customer, in the enoteca and had Silvestro, Elena and Francesco running around helping me find everything on my list and then some. When the dust settled, I filled the boot of the car with six cartons of wine, or 36 bottles. Ripping the mask off my face, I gunned the Fiat 500X out of town and into the safety of the rolling countryside.

Meanwhile, back at Villa Allegra, Chef Double O prepped her 37th chowdown dish: pan-fried, bio chicken breasts with strips of smoked speck accompanied by roasted fennel and taters. It was a meal fit for a guy just returning from hazardous duty. 🙂

And, in the glass? Aglianico, a superb ruby-red varietal from the Villa Schinosa Estate of Trani in the province of Bari, here in Puglia.

Buon appetito!

(Apr 17^th) The nationwide lockdown here in the Bel Paese has reached 40 days, and like Noah’s Arc that floated about for the same amount of time, Chef Double O pulled a pair of thick salmon fillets out of the deep freeze to star in her 40th chowdown dish.

She pan-fried the fillets then plated them with roasted new potatoes and string beans. This 40th day chowdown dish was devoured by yours truly in just 40 seconds. Yes, it was that good!

And, in the glass? Aka, a bright, deep-pink colored Primitivo rosato, just like the color found in the rare Japanese coral of the same name, from Produttori di Manduria, the so-called “Masters of Primitivo,” in the province of Taranto, here in Puglia.

Buon appetito!

(Apr 27^th) Under happier circumstances, today would be the 50th anniversary of something for somebody. Instead, today marks the cinquantesimo giorno of the Bel Paese nationwide lockdown.

Not to worry, Chef Double O is on the prowl in the Villa Allegra kitchen searching high and low for her secret ingredients to go into her secret sauce to plate her fave beer-battered cod and crunchy greens, tomatoes, and avocado-filled fish tacos, a handheld staple of the beach bums that occupy the space up and down Baja California. Surfs up and so are my fish tacos!

And, in the glass? Susumaniello, a splendid varietal rosato from the AlmaD’Itria line of wines produced by the Upal Wine Cooperative of Cisternino, here in Puglia.

Buon appetito!

(May 7^th) On this the 60th day of Italy’s nationwide lockdown, the Villa Allegra cupboard is showing more open space than the state of Montana. Well, almost. Not to worry though, Chef Double O, with meager supplies on hand, has managed to whip up a delightful dish of fresh tagliatelle al ragù with a sprinkling of grated Parmigiano Reggiano on top. She calls it comfort food, I call it deeeelicious!

And, in the glass? Sturnio Rosso Salento, a vibrant Negroamaro-Malvasia blend from the Upal Cooperative of the Valle d’Itria, here in Puglia.

Buon appetito!

(May 15^th) We’re now up to the 68th day of Italy’s nationwide lockdown. While the world has hunkered down, for the most part, to combat the Covid-19 pandemic, one dish, more than any other, is seeing a renaissance with wannabe stay-at-home bakers: banana bread. And, Villa Allegra is no exception.

When a bunch of our musa sapientum becomes overripe, Chef Double O flies into action and preps another loaf of ‘nana bread with walnuts, and my breakfast is pretty much set for the next four days. Add a side of fresh berries and a cup of strong French-press coffee with cream and I’m good to go until sundown.

Buon appetito!

(May 17^th) Seventy days. Ten weeks. That’s how long Italy has been in a nationwide lockdown. And, for her latest culinary trick, Chef Double O painstakingly prepped our homegrown artichokes, polenta and veggie skewers for the barbie to grill up alongside sausage rounds filled with fennel, thick slices of pancetta and cuts of bone-in Capocollo from Martina Franca.

And, in the glass? Talò Primitivo di Manduria, the king of Pugliese reds, from the Cantine San Marzano in the province of Taranto, here in Puglia.

Buon appetito!

(May 18^th) Today is the 71st day of Italy’s nationwide lockdown. With no desire to travel and with plenty of time on our hands, Chef Double O shucked peas today from organically grown pods and prepped one of our favorite dishes when we lived up north in the Veneto: risi e bisi (rice and peas) with a touch of smoked speck. It was stay-at-home delicious!

And, in the glass? Fedora, a DOC-rated Castel del Monte blend of Bombino Bianco, Chardonnay and Pampanuto varietals from the Cantine Rivera of Andria in the province of Barletta, here in Puglia.

Buon appetito!

(May 22^nd) We’ve now arrived at the 74th floor of Italy’s nationwide lockdown. While we’re here we might as well wish Sir Arthur Conan Doyle — creator of master sleuth Sherlock Holmes — a happy birthday, as he was born on this day back in 1859.

Meanwhile, in the Villa Allegra kitchen, Chef Double O deduced that tonight’s dish should be whole-wheat, flatbread pizzas topped with pesto, salame Milanese, cherry tomatoes and toasted black olives. The pies were so tasty that they were worthy of home delivery to 221B Baker Street.

And, in the glass? Tramari (Between the Seas), a light and elegant Primitivo rosato from Cantine San Marzano in the province of Taranto, here in Puglia.

Buon appetito!

(May 28^th) The only thing that I have in common with Phileas Fogg, a London-born aristocat, and Passepartout, his French valet, is that I’ve spent 80 days now in Italy’s lockdown while the aforementioned pair circumnavigated the globe in 80 days through the imagination of Jules Verne.

Meanwhile, down here on terra firma, Chef Double O plucked several handfuls of our homegrown artichokes from the garden and made them the star of tonight’s menu: a baked lasagne filled with artichokes and spinach. After the first bite, I felt like I was sailing high above in the clouds with Messrs. Fogg and Passepartout aboard their hot-air balloon.

And, in the glass? Maresco, a Valle d’Itria varietal of the AlmaD’Itria line of wines at the Upal Cooperative in Cisternino, here in Puglia.

Buon appetito!

(June 2^nd) Eighty-five days ago Italy came to a screeching halt, but tomorrow we’ll all be allowed to move freely from one region to another without purpose, but with caution, i.e. masks and social distancing, wherever we roam. Chef Double O and I, however, will remain in place, here at Villa Allegra, as if the lockdown never ended, just to err on the safe side.

We’ve enjoyed keeping you company at dinnertime with her creative dishes and my photographic documentation of the same. So, without further adieu, here’s the final WBT offering: baked swordfish Livornese style with potatoes, cherry tomatoes and black olives.

And, in the glass? Fi, an excellent Fiano varietal from Cantine Risveglio in the province of Brindisi, here in Puglia.

Buon appetito!

The post What’s Burning Tonight: Dishes for a Pandemic appeared first on Traveling Archive.

Monterosola Winery is a 25 hectare hillside estate in the heart of Tuscany, Italy, between the world-famous wine-growing regions of Chianti and Bolgheri. It is a family owned and run vineyard with a brand-new architect-designed state-of-the-art cantina. Monterosola makes award-winning organic wines by combining old traditions with modern technology. Besides the reds they sent me, I received two bottles of white wine to taste. Here’s how they are described:

They Say: Cassero 2018 – “A sophisticated single variety Vermentino, straw yellow colored with youthful green highlights. Enjoys an elegant and consistent aroma with hints of white flowers, grapefruit, pear, white peach and a pleasing minerality. Fresh and well balanced on the palate with a lingering light finish.”

I Say: Cassero is a dry white wine made with the Italian Vermentino grape, which I first tasted (and loved) in Sardinia. It has 14% alcohol, is light and drinkable with a floral bouquet, tree fruit and citrus notes, and a medium acidity – ready to drink now. $15

They Say: Primo Passo 2018 – “A warm light golden color. Intense and elegant aromas come to the fore, ripe apricot, peach, citrus zest and minerality evolve into a hint of sweet spice. A generous, silky and balanced wine with an authentic personality. Remarkable aftertaste.”

I Say: Primo Passo is a blend of three grapes: Viognier, Grechetto, and Manzoni Bianco, the last two (even though Grechetto is originally Greek) being typical for a Central Italy white blend. Its fruity bouquet only hints at the flavorful and dry goodness this winner brought to the table. $28

The Meal: I have the ability to read a recipe and know if I want to cook it and who I want to cook it for. Ever since being served the Brazilian fish stew Moqueca in a whole pumpkin, I wanted to recreate that presentation, just not necessarily with fish. The October issue of Food & Wine magazine has a recipe for rice cooked in a whole pumpkin that I knew would be perfect for two old family friends with discerning taste. Since they also like white wine, they were perfect for this Monterosola Bianco tasting one sunny October Day.

In this age of pandemic dining, a warm early afternoon offered the perfect opportunity for an alfresco meal on the patio. My guests are always game guinea pigs when it comes to my penchant for trying out new recipes on company. Thank goodness, because it did not go as smoothly as planned, although it could have been far worse . . .

Prepping the pumpkin was easy enough, and the simplicity of the recipe had me thinking it would be a breeze. Rice, curry paste, coconut milk, and water are mixed and poured into the hollow pumpkin. Then it gets baked with the top on for one hour at 350 degrees. Easy as pie, right? It was in the oven and well on its way through the first phase of cooking when guests arrived.

We opened the lightly chilled Monterosola Cassero and sipped the delicious wine while nibbling snap peas in a hummus dip with toasted baguette slices and a side of brie. There was crunch, green, and my own smooth garbanzo & sesame paste to pair with the light “summer is still here” Cassero. After the first satisfying tastes of wine, I excused myself to finish the next cooking phase.

Once out of the oven with the filling bubbling, I stirred in fresh green beans, fish sauce and salt, replaced the top and popped the pumpkin back into the oven for another 45 minutes. Then it was back outside for more good conversation and wine. Part way through, I took the pumpkin out of the oven to come together. I opened the Monterosola Primo Passo then, so we could taste the two whites side-by-side. It was touch-and-go which was preferred as we finished the cocktail hour, but the Primo Passo definitely got to shine later.

The main course was beautiful straight out of the oven, and the fragrance filling the kitchen had everyone eager for a taste. I should have quit while I was ahead. The pumpkin split open moving it to a serving platter, so there was no photo op. Saving face, I scooped the insides into a bowl and we took that and a salad to the table. Unlike the wines we tasted, the meal never lived up to the fragrance. It was bland and so undramatic looking out of the pumpkin. The kindest remark was that at least I’d used fresh green beans, not canned or frozen. But they only knew that because the beans were very much al dente! I’ll know better if there is a next time.

Not every meal can be a success, and not every bottle of wine approach perfection. But the Monterosola whites delivered what they promised, a flavorful and delicious addendum to an otherwise unremarkable meal. They were the hit of the afternoon!

The Monterosola winery offers concerts and events in its various performance spaces, with fine dining to accompany their superior organic wines. I can’t wait until it is safe to travel again. After the pumpkin near-failure, I think I want my next wine tasting with their superb Italian food. Tastings and tours can be arranged through the Monterosola website.

The post Monterosola White Wine Paired With Vegetarian Brunch appeared first on Traveling Archive.

How the tasting for three people was done:

I briefly chilled the wines, then uncorked them and poured some into wine glasses, and we immediately took a sip. Then, we let them sit for an hour before we tasted again. While waiting that hour, I poured the wine through a Vinturi Tower wine aerator into different glasses. For each red, the sip was the worst, the aerator was second, and the open for an hour and poured was the fullest flavor – especially after swirling it in the glass for a bit. So if you don’t have time to let your wine breathe, use an aerator.

The two red wines according to Monterosola:

Mastio 2018 – “A beautiful rich ruby in color with elements of ripe fruits on the nose with a hint of red cherry, strawberries almonds and green herbs. A well-balanced combination of elegance and intensity on the palate with soft tannins and a generous aftertaste.”

Cresendo 2016 – “Deep garnet color with flavors of rich cherries, dried herbs, sweet oak, spices, black tea and toasted almonds. Both intense and complex on the palate it is powerful yet refined with a lengthy finish. Crescendo has great aging potential.”

What the tasting revealed:

Color, bouquet, and legs – both similarly red, the Mastio’s bouquet initially more inviting, but it didn’t have legs until it breathed. The Cresendo’s legs were walking from the first pour (see video), and the bouquet blossomed as the wine opened. Both are good quality for the price.

Finally, the taste:

Mastio’s medium bold and very drinkable flavor has red and black fruit notes and a smoothish tannic finish. Tuscany’s popular Sangiovese grape serves this wine well. There’s an herb taste I can’t place, surprising in a red, that adds to the complexity. One fellow taster preferred this imminently drinkable wine over the Cresendo, and went back to it after the tasting. Mastio is a great value and a perfect everyday wine that could be served for special occasions too. $15

Cresendo presents a stronger taste and smoother mouthfeel, with tobacco and oak notes beside the typical Sangiovese cherry that creates a full and complex flavor profile. If I had another bottle I might set it aside for tasting in a year or two, but it’s a lovely drink now if allowed to breathe. The other taster and I preferred this over the Mastio, and after the tasting had no trouble finishing it. Truthfully, if I’d had another bottle I’d probably have opened it right then. $28

Meanwhile… located in the heart of Tuscany, Italy, between the world-famous wine-growing regions of Chianti and Bolgheri, the Monterosola estate commands a hillside overlooking the medieval city of Volterra. Monterosola is one of the newest of the modern breed of estate vineyards that have become destinations in their own right. But what exactly is Monterosola?

Monterosola is a family owned and run vineyard with a brand-new architect-designed state-of-the-art cantina. They make award-winning organic wines by combining old traditions with modern technology. The family, Thomaeus, is a Swedish couple and their three grown children, each a sommelier in their own right, with the vision to buy an estate making good wines and turn it into a world-class producer of some of the finest organic wines in the world.

The new cantina was designed to use geothermal energy with heat pumps and a rain water collection system to generate sustainable energy and water consumption. It is naturally cooled and heated, and offers concerts and events in its various performance spaces, with fine dining to accompany their superior organic wines. I think it would be fun to visit and see their impressively located and designed facility. I’m used to seeing stainless steel fermenting vats, so a look at their concrete fermenting tanks (tulipes) and an explanation of their use would be educational. But mostly I want to taste their wines with their superb Italian food.

Tastings and tours can be arranged through the Monterosola website.

The post Monterosola – The Vineyard and Wine Tasting appeared first on Traveling Archive.

Situated on 63 lush acres in Temecula’s burgeoning wine country, South Coast Winery Resort & Spa is a relaxing and idyllic destination for wine lovers and those who just want a relaxing getaway. The property boasts award-winning wine tasting, a gourmet restaurant, full-service spa (currently closed), a large pool area with cabanas, and a hotel with villas located in the vineyards.

My getaway to the resort began recently when a friend and I checked into a spacious, 575 square-foot villa suite, with stunning mountain views and a patio set among the grapes. The room also features a luxurious king bed, a living room with fireplace, dining area with microwave, refrigerator, kitchen sink and dining table, and a marble and granite bathroom with oversized Jacuzzi tub and walk-in shower.

After checking in to the villa, we decided to sample some of the winery’s most popular varietals. The front desk sent a golf cart to pick us up at our room and take us to the tasting area, where we sat outside on a large outdoor patio and sampled a flight of red wines. The smooth, fruity and earthy journey of wines included award-winning Grenache, Tempranillo, petit verdot and merlot.

From the tasting we took a stroll around the rolling estate. Founded by Jim Carter, the winery opened in 2003, followed by the restaurant and resort in 2006, and then the spa in 2007.

Today, South Coast Winery Resort and Spa has garnered more than 5,000 awards and medals for the grapes it’s grown and wine it’s produced. In 2016, it broke records with its fourth win in the California State Winery of the Year Wine Competition.

“I wanted to share the complete wine country experience,” says Jim Carter. “Guests not only enjoy the finest wines paired with the finest foods, but they stay in a private villa right in the middle of a vineyard. We are Temecula Valley’s only full-service winery-resort that gives them a glimpse of our lifestyle in one of the most beautiful places in Southern California.”

The winery produces 45 wine labels, the majority of which are available for sampling. This includes robust reds such as tempranillo, cabernet sauvignon, grenache, petit syrah, merlot and pinot noir, to whites including sauvignon blanc, viognier, pinot grigio, chardonnay and riesling. Also available are sparkling wines, desert wines and other specialty offerings.

While walking around the vineyards and dirt walking paths lining the resort, we spotted numerous bunny rabbits, old wind mills, hot air balloons, and a romantic, pumpkin-shaped horse carriage being pulled by two Clydesdale horses. The resort is currently offering packages that include an overnight stay, wine and either a ride in a hot air balloon or a horse carriage.

After touring the property we headed back to our villa and relaxed on the patio, with a bottle of South Coast Boulder Red 2.0. A bit Southern France and a tad Southern California, this wine features a balanced and clean taste, with the right amount of silky tannins.

For dinner we strolled over to the resort’s signature restaurant, The Vineyard Rose. Housed in an elegant, Tuscan-inspired dining room with open beams and a relaxing wine bar and terrace, The Vineyard Rose Restaurant serves contemporary California cuisine sourced from the season’s freshest, locally-grown ingredients. Because of the current California regulations, indoor seating is unavailable, but the restaurant boasts beautiful outdoor dining on its front patio or back veranda.

Our dinner at The Vineyard Rose began with a tasty shrimp cocktail and a glass of South Coast pinot grigio. For the main course I devoured seared day boat scallops with cauliflower, pork belly, asparagus tips and pea tendrils. My friend enjoyed grilled filet mignon with potatoes, wild mushrooms, asparagus and red wine reduction.

In the morning we stepped into summer paradise at the resort’s grand pool area, where we rented a cabana for the day. The large tent cabana provided shade from the sun and featured comfortable lounge chairs and a couch, and service from the poolside café. To meet current safety requirements, the pool is currently open by reservation only.

I concluded the evening with a glass of wine and a bubble bath in my villa’s giant Jacuzzi tub.

South Coast Winery Resort and Spa is located at 34843 Rancho California Road, Temecula, CA 92591. For more information on staying at the resort and current specials, including the Horse & Carriage Package or the Hot Air Balloon Package, call 951.587. 9463 or visit the South Coast Winery Resort & Spa website.

The post Food, Wine and Luxurious Villas at South Coast Winery Resort & Spa appeared first on Traveling Archive.

Random Acts of Canine Kindness

Cedric the Dog takes a well-deserved break after an ill fated attempt to shut down a white supremacist rally in Alabama.

You want a friend in Washington? Get a dog. – Harry S. Truman

MORE Dog Quotations

Question: In the Lennon/McCartney composition, ‘Norwegian Wood,’ what exactly is Norwegian Wood?

Scroll down for the answer

7 Things You Should Always Wear on a Plane

Courtesy Caroline Costellos

Be the best-dressed (and most comfortable) person in the cabin with our guide to in-flight apparel.

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7 Common Travel Crises and How to Conquer Them

Courtesy Denise Caiazzo, Travel Planners International

Travel advisors are well-equipped to handle just about anything travel-related. Give them a destination, a budget, and a few key interests, and they can whip up an entirely personalized itinerary that will make a client feel over-the-moon, as they make their travel dreams come true.

But what happens when an unforeseen travel nightmare occurs? We’re talking, “I can’t find my passport and I leave for my trip in a week!” or “Surprise, a bad storm hit, and all flights are canceled.”

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10 Crazy Las Vegas Tours Everyone Should Experience at Least Once

Courtesy

ed**********@sm***********.com

You know about the celebrity chef restaurants, world-class residencies, and high-limit tables in Las Vegas. But there’s another side of Sin City just begging to be explored. On your next trip to this neon-draped desert city, check out these unique Las Vegas tours that’ll have you rethinking what a weekend in Vegas really means.

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The Best Navigation Tools to Keep You on Track on a Car Trip, Here or Abroad

Courtesy Catharine Hamm, L.A. Times

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7 Travel Gadgets You Don’t Need & What to Buy Instead

Courtesy Nevin Spearman‎

There are all sorts of gadgets out there that promise to make traveling easier but often fall short. Some are cheaply made and fall apart after one trip. Others are just impractical, a realization that only comes after lugging them around the globe. Below are some of the not-so-great travel gadgets we’ve either purchased ourselves or have spotted in the wild, and the handy alternatives that you may find more useful.

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France’s Fascinating ‘Wine Treatment’

Courtesy Melissa Banigan

In Strasbourg’s Hôpital civil, a bottle of Châteauneuf-du-Pape would be prescribed for bloating, while a Côtes de Provence rosé was used to treat obesity.

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5 Dangerous Hotel Habits You Can Break Today

Courtesy Joe Cortez

Many travelers believe their hotel rooms to be one of the safest places they can find while abroad. The hotel room becomes an immediate home away from home, giving travelers license to drop their guard as if they were in their own bedrooms. However, what they don’t realize is danger always lurks right around the corner — even in hotel rooms around the world.

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Why Adventure Travel Professionals Must Care About Overtourism

Overtourism has become a buzzword of sorts in the travel and tourism industry, but understanding its complexities is the first step in addressing it. We recently shared insights about what exactly overtourism is and why it is a growing phenomenon in our professional sector. To further the discussion about how to tackle this challenge, we want to share our thoughts about why everyone working in the adventure travel industry must be proactive in preventing its further growth.

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National Enquirer Theme Park Opens

National Enquirer Live! has opened in Pigeon Forge, Tenn. Among the exhibits is a re-creation of the 1997 fatal car crash of Diana, Princess of Wales. Another National Enquirer Live! is coming to Branson, Mo., in late June. And no, we’re not kidding… PS, remind me to miss it.

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Alabama Voted As The State Americans Would Least Like To Fly To

Courtesy 10 Yetis Digital

New research has found that Alabama is the state Americans would like to fly to the least, with 35% of Americans saying they wouldn’t fly there, with Nevada and New York making up the rest of the top three. California, Hawaii and Vermont were voted most desirable.

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How to Complain Effectively at a Hotel

Courtesy Charlyn Keating

Demand satisfaction when you have a valid complaint

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“Bright star, would I were stedfast as thou art”

By John Keats

Bright star, would I were stedfast as thou art—
Not in lone splendour hung aloft the night
And watching, with eternal lids apart,
Like nature’s patient, sleepless Eremite,
The moving waters at their priestlike task
Of pure ablution round earth’s human shores,
Or gazing on the new soft-fallen mask
Of snow upon the mountains and the moors—
No—yet still stedfast, still unchangeable,
Pillow’d upon my fair love’s ripening breast,
To feel for ever its soft fall and swell,
Awake for ever in a sweet unrest,
Still, still to hear her tender-taken breath,
And so live ever—or else swoon to death.

Send Deb your favorite travel poems

Behind the Bucket List: What Americans Really Want in Travel

Courtesy Tours.com

What do Americans want when it comes to Bucket List travel? A group from Provisional Living wanted to find out not only what’s on those lists, but why and how they got there. What they found was pretty revealing.

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Are Airlines Tracking Your Flight Searches (and Raising Prices)?

Courtesy Caroline Morse Teel

Ms. Caroline Morse Teel, Senior Editor of SmarterTravel, investigates whether or not searching for airfare makes the price go up. Also: perfume on a plane, tipping when gratuities are included, who can sit in an exit row, and more.

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Overtourism is a Problem; Here’s What We Can Do

Courtesy Milena Nikolova, ATTA

By now, it should be crystal clear that a major issue plaguing the travel and tourism industry is overtourism. Still unsure what overtourism really means and who it concerns? We recently explained the concept in detail and unpacked why every single person and entity working in the adventure travel industry needs to be aware of and care about overtourism.

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These US States are the Most Fun ⁠– And the Least ⁠– According to WalletHub

Courtesy WalletHub

The measure of “fun” is subjective. But that doesn’t stop us from trying. To that end, WalletHub recently released its 2019 ranking of most fun states in America.

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10 Safety Mistakes Women Shouldn’t Make When Traveling Alone

Courtesy  Caroline Morse Teel, SmarterTravel

Solo travel can be exhilarating, freeing, and helpful in learning new things about yourself. But solo travelers, especially females, can also be more vulnerable while alone on the road. We spoke to some solo women travel experts who shared their top safety mistakes to avoid when traveling alone.

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Chinese Tourism to US Declines For First Time in 15 Years

Data from the National Travel and Tourism Office found travel from China to the U.S. fell 5.7 percent in 2018 to 2.9 million visitors. It marked the first time since 2003 that Chinese travel to the U.S. slipped from the year prior, The Associated Press reported.

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Customer Satisfaction in Airline Travel

A combination of newer planes, better ticket value, and improved customer touchpoints have driven overall satisfaction with airlines to its highest point in history.

Following are some of the key findings of the 2019 study:

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Pickpocket-Proof Clothing: 10 Garments to Protect Your Stuff

Courtesy Sarah Greaves-Gabbadon

Nothing sours a trip like having your belongings stolen by a pickpocket. But chances are, if you travel frequently — or just happen to be unlucky — a sticky-fingered stranger will one day secretly separate you from your stuff. Since traveling sans cash, credit cards, and other valuables isn’t an option for most of us, I’ve rounded up a passel of pickpocket-proof clothing and accessories that’ll make you less of a target for thieves.

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Close Encounters of the Near-Death Kind

Courtesy Richard Collett

It was a hot, humid day in Manila, and I was sat on the rooftop of my hotel, five floors high, working on my laptop and enjoying the occasional sea breeze that flew in from the bay.

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The NOAA Marine Debris Program

Earth Day has come and gone, but that doesn’t mean good habits have to go away too! You can keep up the momentum, reduce your waste footprint, and do good for our planet, no matter where you are.

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Beatle Beat Trivia Answers

Question: In the Lennon/McCartney composition, ‘Norwegian Wood,’ what exactly is Norwegian Wood?

Answer: An inexpensive pine wood from Norway, popular in the 1960s.

The post Behind the Bucket List, Beatle Beat appeared first on Traveling Archive.