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Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.
The Paulaner Order of Monks loved their doppelbock so much that rather than give it up for Lent they shipped some to the Pope. Fortunately for the monks, the beer spoiled on the way and the Pope proclaimed it so disgusting that it must be good for you. Thanks to poor refrigeration it stayed on the monk's table at Lent under the moniker of “liquid bread”. History aside, a hearty winter meal will benefit from a strong sweet doppelbock that is Pope-approved.
Suggestion: Ayinger Celebrator Doppelbock, Aying, Germany
Georgia Local Recommendation: Arches Mystick Bock, Hapeville, Georgia
Sangiovese – Tuscany, Italy
Tuscan dishes deserve Tuscan wine – and cookbooks dating back to the 1st century BC should be all the proof you need. Sangiovese is a game changer of a grape because is straddles bright red fruit like sour cherry and pomegranate with rose petals, mushroom, tar, dusty earth, and tannin – how’s that for complexity? It does it all in a perfectly medium-bodied wine that doesn’t need new oak to make it great. Keep one eye on your taste buds when you get that bite of meatball full of Italian spices and dusted with parmesan – it’s pairing that has been developed over centuries.
Pairing - Badia A Coltibuono, Chianti Classico Riserva Estate – Chianti Classico, Tuscany, Italy