Libation, a Bitter Alchemy

Overview

For many years, Deirdre Heekin has been creating an unusual, revitalist wine archive of rare and traditional Italian varietals at Osteria Pane e Salute, the nationally celebrated restaurant and wine bar she shares with her chef husband, Caleb Barber. Self-taught in the world of Italian wines, she is known for her fine-tuned work with scent and taste and her ability to pair wines and food in unexpected yet terroir-driven ways.

In Libation, a Bitter Alchemy, a series of linked ...

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Libation, A Bitter Alchemy

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Overview

For many years, Deirdre Heekin has been creating an unusual, revitalist wine archive of rare and traditional Italian varietals at Osteria Pane e Salute, the nationally celebrated restaurant and wine bar she shares with her chef husband, Caleb Barber. Self-taught in the world of Italian wines, she is known for her fine-tuned work with scent and taste and her ability to pair wines and food in unexpected yet terroir-driven ways.

In Libation, a Bitter Alchemy, a series of linked personal essays, Heekin explores the curious development of her nose and palate, her intuitive education and relationship with wine and spirits, and her arduous attempts to make liqueurs and wine from the fruits of her own land in northern New England. The essays follow her as she unearths ruby-toned wines given up by the ghosts of long-gone wine makers from the red soil of Italy, her adoptive land; as she embarks on a complicated pilgrimage to the home of one of the world's oldest cocktails, Sazerac, in Katrina-soaked New Orleans; as she attempts a midsummer crafting of a brandy made from inherited roses, the results of an old Sicilian recipe she found in a dusty bookstore in Naples.

Musing on spirits from Campari to alkermes, Heekin's writing is as intoxicating, rich, and carefully crafted as the wines, liquors, and locales she loves.

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Editorial Reviews

From the Publisher

"There will be obvious comparisons between Deirdre Heekin's thoughtful observations, musings, and distillations of Italian culture and those of other writers of expatriate life under the Tuscan sun, clouds and beyond, but Heekin incorporates an entirely other essence largely overlooked in that genre: the alchemy that fuels all of those glorious meals and recipes she recounts, not only in Italy, but Vermont, Paris, New Orleans, and Belfast. From jug wines to Brunello, rosolio to Campari, Sazeracs to Murphy's Irish Whisky (neat, please!), Heekin rightly discovers along the way that the true recipe for great alchemy demands the magic of memory, and all the wonderment and discovery that come with it."--Anthony Giglio, author of FOOD & WINE's Wine Guide 2009 and 2010, Cocktails in New York, and several Mr. Boston Official Bartender's Guides

"Deirdre Heekin sets a bountiful table for her readers. Libation is like the best of meals, in this case one with plates full of delicious memories and ruminations on passion and curiosity. And, finally and most importantly, there is a most satisfying dollop of love, a fine dessert which leaves us with an almost unimaginably sweet regard for life."--Neal I. Rosenthal, author of Reflections of a Wine Merchant

"The combination of travel, the alchemy of liqueurs, and her sheer joie de vivre make Heekin's book as delicious, intriguing, and warming as any of the recipes she pursues."--Joseph Olshan, author of The Conversion

"The alchemy of Deirdre Heekin's beautifully evocative memoir, her libation in tribute to the art of making wine, spirits, and other 'waters of life,' is not only the alchemy of grapes as they ferment, or that of an American couple falling in love with French and Italian cordials and spirits, or that of the pungent taste of liqueurs, whiskeys, and eaux de vie remembered on snowy Vermont evenings with such intensity that fervent, joyful, sun-filled memories of love, friendship, pleasure, and bliss come alive. It is also the alchemy of a prose transformed into a spirited and intoxicating poetry."--Richard Stamelman, author of Perfume: Joy, Obsession, Scandal, Sin; A Cultural History of Fragrance

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Product Details

  • ISBN-13: 9781603580861
  • Publisher: Chelsea Green Publishing
  • Publication date: 6/2/2009
  • Pages: 237
  • Product dimensions: 5.30 (w) x 8.10 (h) x 1.20 (d)

Meet the Author

Deirdre Heekin and Caleb Barber are the proprietors and, respectively, wine director and head chef of Osteria Pane e Salute, a boutique restaurant and wine bar in Woodstock, Vermont, recently acclaimed in Bon Appétit, The Boston Globe, Travel and Leisure, and Attaché. Heekin and Barber grow most of their own produce in addition to working with local farm partners. In preparation for his role as head chef of Osteria Pane e Salute, Barber apprenticed with an artisanal baker and in a small trattoria in Tuscany.

Heekin and Barber live in Barnard, Vermont, where Heekin produces artisanal after-dinner brandies and micro-vintage garage wine for the osteria. Visit Deirdre and Caleb's blog, Fuoricitta (Out of The City), at http://fuoricitta.blogspot.com/

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