Join us as we continue our conversation with Lindsay Gabbard, co-founder and sommelier of Rimessa Riscioli in Rome, Italy. In this episode, Lindsay delves into the innovative use of QR codes on wine bottles, providing instant access to detailed information about the wine's origins, grape varieties, pairing suggestions, and more.

Discover the behind-the-scenes efforts that go into creating these informative videos, as Lindsay shares how their production crew travels extensively to capture the essence of each wine. Learn about the unique Roscioli Wine Club Times, a collection of stories and experiences that go beyond the wine itself, reflecting the broader cultural and social aspects of their work.

Get a taste of the culinary delights offered at Rimessa Riscioli, from traditional Roman dishes with a twist to collaborative dinners with guest chefs from various regions. Whether you opt for the à la carte menu or the wine-tasting dinner with six different wines paired with six exquisite plates, there's something to tantalize every palate.

In addition to the restaurant experience, Lindsay introduces the Roscioli Food Tour, a daytime adventure that explores the different facets of the Roscioli universe. Starting with espresso and maritozzo at Roscioli Cafe, the tour includes stops at the bakery for pizza al taglio, a cooking demonstration, and a wine-tasting lunch at Rimessa Riscioli, culminating in a delightful tiramisu.

Exciting news awaits as Lindsay reveals plans to open a fifth location dedicated to wine-tasting dinners, cooking classes, and olive oil tastings, along with a new performance space that will host music and other events.

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 and Top 5 Minute Podcasts.

Takeaways:

• The integration of QR codes on wine bottles provides consumers with immediate access to detailed information about the wine they are enjoying.
• Wine tasting dinners feature expertly paired wines with six distinct courses, showcasing the culinary creativity of the restaurant.
• The  Rimessa Roscioli food tour offers an immersive experience through various culinary spaces, including espresso, pizza, and pasta demonstrations.
• The casual atmosphere of the restaurant encourages guests to relax and enjoy wine as an everyday experience, akin to water on the table.
• Collaboration with other chefs allows for innovative dishes that maintain the essence of traditional Italian cuisine while introducing new flavors.
• Future expansions of  Rimessa Roscioli include a venue for cooking classes and live music performances, enhancing the overall dining experience.

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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