In this episode, we dive into the vibrant world of Rimessa Roscioli's cooking classes and wine experiences with Lindsay Gabbard. Discover how Rimessa Roscioli offers an approachable and fun way for beginners to master the art of fresh handmade pasta, meatballs, and tiramisu, all paired with exquisite wines.

Lindsay shares that 90% of participants in their cooking classes have never made pasta from scratch before. These classes are designed to be light, easy, and enjoyable, blending hands-on activities with demonstrations. After cooking, participants get to savor their creations alongside expertly paired wines with a sommelier.

The daytime cooking class is one of Rimessa Roscioli’s most popular events, while the nighttime wine tasting dinner offers an equally engaging experience. For serious wine enthusiasts, the "Taste the Legends" tasting event provides an opportunity to sample 10-14 wines paired with different dishes, with varying levels of intensity and price points.

Lindsay also discusses her personal wine preferences, highlighting a private label Cesanese from Lazio made in amphora, which has become her go-to bottle. However, she emphasizes the importance of continuously exploring new wines to avoid palate fatigue.

Stay tuned for our next episode, where Lindsay reveals the surprising truth about olive oil production in Italy and the influence of the mafia. Plus, we celebrate a milestone as The Best 5 Minute Wine Podcast cracks the top 200 podcasts, reaching position number 136!

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel Podcasts, Top 5 Minute Podcasts, and top wine podcasts.

Takeaways:

• The cooking classes at Ramessa Rochelli are designed for beginners who enjoy fun cooking experiences.
• Participants often have little to no experience making homemade pasta prior to the class.
• Wine tasting dinners are one of the most significant experiences offered at Ramessa Rochelli.
• Different wine tasting menus range from $170 to $500, catering to various levels of wine enthusiasts.
• Lindsey Gabbard emphasizes the importance of keeping wine tasting accessible to everyone, regardless of expertise.
• Finding a favorite wine can be challenging for professionals who taste hundreds each year.

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

Fresh handmade pasta, meatballs, tiramisu, paired wines, working side by side with an expert chef. How good are the people that are taking your cooking class at Ramessa Rochelli?

The Best 5 Minute Wine Podcast

I would say 90% of them have probably, you know, never even made homemade pasta ever before. So it's their first time even making pasta from scratch. So no, they're more beginners that come. It's a very light and easy cooking class.

It's not meant to be a formal master chef kind of style class. It's meant for more everyday people who are interested in just having fun with cooking. There's also all the different pastas that are made.

You'll eat during the after the cooking class. Some of it's demonstration and some of it's actually cooking it and making the actual pasta. It's a mix of hands on and demonstration.

And then, like I said, you eat the pastas after and have a wine pairing with a sommelier after as well.

It can get pretty boisterous. I can imagine everybody, it just sounds like so much fun.

It's probably one of our. I mean, between the cooking class, if it's a daytime experience, I'd say the cooking class is probably the most popular event that we have by far.

The nighttime experience, the wine tasting dinner is also probably one of the most, I mean, for sure, the most important experience that we have.

There's also a tasting that we do called taste the legends, which is for more connoisseurs and, you know, really focused wine collectors and things like that. Not even necessarily. We have different levels. There's three different levels of it.

One menu offered at 170 per person, another one at 250, and another one at 500. So the wines will vary based on the price of the menu. So some people who are really, really, really serious might want to do the higher priced menu.

There's no one we can.

No.

And we want wine to really be really something that anybody should feel comfortable approaching from someone who understands it to be white and red all the way. We want to be able to have different levels and different ways for people to approach it.

So in your personal wine, do you have your favorites or are you constantly experiencing tasting new wines?

I did notice, though, that this year, these people always, one of the favorite questions is, what's your favorite wine? And I said, guys, it's impossible for me to have a favorite wine when I taste hundreds of them every year.

And I actually started to notice, though, that we had one particular wine that we had made as a private label for our wine club. It's a Cesanese from Lazio made in Amphora. We tasted it and bought the entire amphora because we loved it so much.

And I noticed after a period of, I don't know, six months that every single. I mean, we have, I don't even know how many bottles of wine open every single night, and they constantly are changing.

But I started to notice that whenever that bottle was open, it's called jarroko. I was constantly going only to that bottle. And I can still say that two years later, I still go to that bottle when it's open.

So it's really, I can, I think, say that I have kind of a favorite everyday wine at this point, but I'm always open. I love trying new things. I love tasting, tasting, tasting.

Usually it happens that once you find a favorite, there's diminishing effects, because if you keep drinking the same thing over and over and over and over and over and over and over again, at some point, you usually kind of lose a little bit of the luster that it had on those first couple of times that you were excited by it. So I also don't like to get stuck in a rut and drinking the same thing over. I like to let something surprise me from time to time.

In our next episode, as we continue our conversation with Lindsey Gabbard of Ramessa Richoli, I finally get to talk about, because I try to be healthy, get to talk about olive oil. And Lindsey puts her life in danger by revealing olive oil should be made.

From olives, for starters. Unfortunately, a lot of the stuff in Italy isn't even because the mafia has gotten their hands into that world as well.

What I'm gonna make them an offering can refuse.

Then I said to my wife, for.

Justice, we must go to Don Corleone.

Before we close out the episode, I just wanted to say thank you. As in the past six months, been hovering around the top 200 mark of the top podcasts. There are over 2 million podcast.

So we finally cracked the top 200. And with the help of you and the episodes like Ramesha Ruscioli and Lindsey Gabbard, we reached a new peak of position number 136.

So thank you again for listening and supporting the podcast. Really appreciate it.

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