This week we are joined by Park City Board Member and wine-lover Jay Zynczak with a selection of films and recommended wines to enjoy them with.
These recommendations are part of our efforts to provide curated suggestions during our intermission, as well as Park City Film’s celebration of our 25th Anniversary.
Directed by Campbell Scott and Stanley Tucci
Rated R | 109 min
Chef Primo (Tony Shalhoub) and businessman Secondo (Stanley Tucci) are immigrant brothers from Italy who open their dream restaurant named Paradise in New Jersey. However, Primo’s authentic food is too exotic for the local tastes, and the restaurant is struggling. When famous Italian-American bandleader Louis Prima is scheduled to appear at the Paradise, the two brothers put all of their efforts into this important meal, which will likely decide the fate of their restaurant.
Red wines from Tuscany would be a great fit for this classic film. For Tuscan wines, think Chianti Classico, Brunello di Montalcino, and Vino Nobile di Montepulciano – all based on the Sangiovese grape varietal. A great pairing with the Timpano, baked on that last big night!!
THEATER OF LIFE
Directed by Peter Svatek
Not Rated | 93 min
THEATER OF LIFE captures the remarkable story of how renowned chef Massimo Bottura, joined by 60 of the world’s top chefs, transformed food destined for the dumpster into delicious and nutritious meals for Italy’s hungriest residents—refugees, recovering addicts, and other disadvantaged people. A visual feast in itself, the film puts a human face on its powerful message of social justice and the environmental impact of food waste.
Other than the occasional Lambrusco found at the liquor stores in Utah, there are not many wines available from Emilia-Romagna, the region where Massimo Bottura made his name at Osteria Francescana in Modena, Italy. Therefore, look to the amazing wines from Piedmont such as those from Barolo or Barbaresco. Other options from Piedmont include Dolcettos or Barberas. Of these, one of my favorites is the Vietti Barbera d’Asti Tre Vigne and it’s usually readily available in Utah.
Directed by Cameron Yates
Not Rated | 82 min
While many of his peers were still playing with toy cars, Flynn McGarry was creating remarkable gastronomic delights at his home in Studio City, California. Enjoying unwavering support from his mother Meg, an artist who documented every step of his distinctive journey, he devoted himself entirely to his creative passion. Flynn loved to prepare elaborate dinners for friends and family and soon became known as the “Teen Chef,” establishing his own supper club at age 12 and being featured in a New York Times Magazine cover story at age 15. Before he was 16, he had staged in top restaurants in Los Angeles, New York, and Europe. But critics soon emerged who challenged Flynn’s rapid ascent in the culinary world, threatening to distract him from his dream.
Chef Flynn’s early years deserve a starter of sparkling apple cider to ease you into the movie. As he grows and cooks food based on the recipes of Thomas Keller and Daniel Humm, a move to White Burgundies, or other French whites like Sancerre or Chablis would be an interesting pairing. If reds are more your thing, look to some innovators in the wine world, like the early Rhone Rangers of California. You could try wines from Bonny Doon, Qupe, Joseph Phelps, Tablas Creek, and, my favorite, Unti.
Want more film and wine pairings? Check out Part Two!
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