A wine website which encourages enthusiasts to connect and inspire each other to try something new has launched this month

Offering a twist on the online shopping experience, winegrapevine.co.uk combines online social networking with wine choosing.

Mike Denman, co-founder of winegrapevine.co.uk

“Research shows that the people who are most likely to value your opinion on wine are your family and friends, so we have made the sharing easier” commented co-founder, Mike Denman.

The concept is based around removing the traditional snobbery from consumer wine buying and winegrapevine.co.uk features around 200 award-winning or highly acclaimed bottles at the most competitive prices online*.

To make the choice even easier, a personal shopper facility provides specific recommendations to site visitors, according to their personal or gift-buying requirements. Complementing this, the designer dozen service allows customers the option of being sent regular mixed cases tailored to their wine preferences and budget.

Winegrapevine.co.uk is the brainchild of husband and wife team Mike and Jo Denman, who share a passion for trying and enjoying wine.

“Open-mindedness is key to food and wine appreciation, but without some form of credible advice, it’s all too easy to miss out on the good stuff” commented Mike.

After being inspired by a local wine merchant when living in London, Mike and Jo moved to the South Cotswolds to raise their young family and start their former business, Badminton Wines.

“We decided that it was again a time for a change.   Wine Grapevine takes wine buying to a new level and I believe that engaging with social media is the way forward for wine buying and appreciation.

“By narrowing down the selection we offer to wines which have recently won an award or received critical acclaim makes it so much easier for consumers to buy with confidence.

“However, with social media shaping the way people behave and opinions are formed, both online and offline, we really felt that shoppers would benefit from the inclusion of our social network – the grapevine.  After all, the enjoyment of wine is primarily a social activity, so it seemed a logical feature.”

Mike and Jo select wines based on the merit of their specific vintage, distinguishing them from many other wine merchants, who select according to brand.

Critics and influencers the winegrapevine.co.uk favours include Robert Parker’s Wine Advocate, The Wine Spectator, Decanter Magazine, jancisrobinson.com, the International Wine Challenge, the Decanter World Wine Awards, the Sommelier Wine Awards.

The UK website also offers mixed case options, gift purchases and a cork point loyalty scheme, enabling buyers to save further money on future site purchases.

- ENDS -

* winegrapevine.co.uk prices are set accordingly by carrying out regular price comparison checks on www.wine-searcher.com

For further information or high res photos, please contact Jennie Wood at
Avalanche Media on 01373 300282 or info@avalanchemedia.org

TDIA is gutted to announce that it will not be doing its usual Beaujolais Nouveau tastings this year.  Irish people and partisans of the Aungier Street and Cuffee Street factions across the globe have been celebrating exclusively with Beaujolais nouveau since Thierry Henry won both the coveted Order of the Shiny Tracksuits Sportsman of the Year Award (Aungier Street) and the less coveted but nonetheless prestigious Order of the Shiny Tracksuits Sportsman of the Decade Award (Cuffe Street) for his exemplary showing in the France vs Ireland World Cup qualifier match.  

So we are instead we are doing what many others are and turning out eyes Hungaryward thanks to the pointers of our in-house sommelier Dr. Pol De Paor.

http://www.bluedanubewine.com/wines/hungary/

Menu—check. Guest list—check. All you have left to worry about is what noteworthy vintage to uncork at your feast. Pairing wines can seem like a daunting task, but with Zupan’s Sommelier, Amber Kinjerski, on hand, choosing the perfect bottle for your holiday fare is a piece of cake.

For Thanksgiving, with turkey as the main entrée, there a couple of routes you can take to achieve a great food and wine pairing. If you want to go the traditional route, serve a German Riesling. A 2000 Jos. Christoffel Jr., Ürziger Würzgarten Riesling Kabinett is a fantastic choice for a Riesling that has some age on it. It’s a classic match that is sublime with turkey. The sweetness of a Riesling complements the sweetness in the meat and isn’t overbearing or heavy. Remember, turkey is poultry; lighter wines pair better with it. Plus, we generally eat enough heavy food on Thanksgiving—there’s no need to add heavy wine to the mix.

Alternately, for red wine lovers, you can serve a Pinot Noir with turkey as well. Pinot is neither heavy nor tannic, but has enough body to pair well with meats. For the locally inclined, Amber recommends an Oregon favorite: A 2008 Ken Wright Cellars, Shea Vineyard Pinot Noir. The 2008 vintage is shaping up to be a great one—generously fruity, supple and full bodied—that pairs extremely well with any dish featuring cranberries.

Getting further into the holiday party season, and a more diverse menu, Amber also pulled a few sure-fire winners from the Zupan’s Cellar to serve at your table or bring to a party.

For the carnivores, try a 2007 Châteauneuf-du-Pape, Le Vieux Donjon. The 2007 vintages from the Rhône are the best we’ve seen in the last 25-30 years, with fruit notes that are generous, dark and gripping. This wine will cut through the fat and gristle of any of the heavier meats (beef or lamb), and has enough body and texture to stand up to even the juiciest cuts!

For seafood lovers and vegetarian diners, a White Burgundy is an excellent choice. It goes with nearly everything. Like Chardonnay, White Burgundys are Blanc de Blancs wines (made with 100% Chardonnay grapes), but are an enchanting counterpart to traditional California Chardonnay. White Burgundys have less oak on them and more floral characteristics, making them a beautiful complement to white fish or salmon. Amber’s favorite is a 2006 “Les Bassets” Domaine Laurent Cognard, Montagny 1er Cru.

When it comes time for dessert, Amber is thrilled over the grower’s Champagnes she’s ordered for the 2009 party season. Grower’s Champagnes are small batch, artisan Champagnes sourced from their namesake region in France. The growers raise their own grapes, neither buying from nor selling to other growers. They personally attend to the entire wine making process themselves, which results in very unique and special wines. These Champagnes are all organic and often bio-dynamic.

Two of the best are the L. Aubry, Brut NV—offering a clean finish and high citrus fruit notes—and the Pierre Gimonnet, Cuis 1er Brut NV with hints of buttery brioche and an opulent, rich texture. Champagne is best with light, fruity desserts (torts, sorbets, etc.) rather than rich sweets such as cake or pumpkin pie (see below for Amber’s advice on picking a wine to pair with richer desserts).

Amber also has some excellent general tips for choosing which wines to serve at, or bring to, holiday meals:

• Always consider the weight of the food compared to the weight of the wine. The lighter the fare, the lighter the wine—and vice versa. For instance, if Dungeness Crab Cakes are the entrée, avoid pouring a bold wine such as a Cabernet. It will overpower the dish—you want to strike a balance.
• If you’re bringing wine to a party, don’t hesitate to ask your host/hostess what they are serving. This way you can be sure to choose a wine that will compliment the meal rather than distract from it.
• If you use a good deal of herbs in your cooking, Rhône wines—especially from the 2007 vintage—are the way to go. They have an inherent herbaceousness that naturally creates a stellar pairing.
• Port is fantastic for rich, holiday desserts. The darker flavor profiles (such as pumpkin, dark chocolate and spice) work well with Port’s caramel and molasses traits.
• Feel free to ask for assistance from Zupan’s wine stewards. They look forward to helping you choose a fabulous wine for every occasion and budget.

Passion for wine: Sommeliers pack in ‘an insane amount of knowledge’ to gain certification

By BILL SPURR Features Writer Tue. May 5 – 4:13 PM

Banker Joe Hall and radio announcer Amber LeBlanc are among 11 people who became sommeliers after taking a demanding two-year course. (TED PRITCHARD / Staff)

A WINE CELLAR and a wine tasting room in your house, you can buy with money. But the right to call yourself a sommelier — that takes time and work and knowledge. Joe Hall, banking executive by day and wine lover in every spare moment, now has it all. Hall was one of 11 people, the largest group ever, to receive certification from the Canadian Association of Professional Sommeliers, Atlantic Chapter during a ceremony Friday at Seven Wine Bar. A whisky, rum and beer guy 20 years ago, Hall took his wife’s advice to give wine a chance, enrolling in his first wine appreciation class after she bought him a spot as a gift. “From there, it just snowballed. I had done all my professional accreditation and my education, and I was seeking something to really learn about,” he said. “My wife’s been a real catalyst for me. She lived in Switzerland for a couple of years and learned the nuances of wine and brought them to my attention. That’s how we started and it’s something that brings us together. We talk about it a lot.”

The sommelier course takes more than two years to complete and costs about $5,000. There are 60 classroom sessions, including ones on Old and New World techniques, management, a two-day winemaking seminar, and 30 hours of work in a restaurant. “It was harder than I expected. It’s not exactly for the faint of heart,” Hall said. “It’s not just drinking wine, it’s knowing about soil composition, about climates and microclimates, where vineyards are positioned and why they’re positioned that way. Then there are all the nuances of tasting and understanding what tastes are. You never stop learning.” Next month, Hall will make his second trip to Tuscany, where he’ll help guide a group of wine lovers through Italian wine country. He’s started an importing company, Raven Hill Cellars, named after the Bedford street where he lives, and has already signed six wineries — four from New Zealand — to a deal that will bring their products to Nova Scotia.

Mark DeWolf, who’s been a sommelier for a decade, is a co-instructor of the course, which has turned out nearly 80 graduates over the years. Rarely do incoming students realize exactly what they’re in for, even though they’ve had to complete a prerequisite nine-week course called Sensory Evaluation, in which they’re trained to recognize general styles of wine and how to identify anything that has gone wrong in the winemaking process. “There’s a conception out there that you go and do a wine class, it’s going to be easy, but almost the first line I say in every class is, ‘This is not a bird course.’ Only about half the people that start my class actually finish it. Either they drop out or they fail — it’s an insane amount of knowledge to pack into your brain,” said DeWolf.

Sommeliers are in demand at private wine stores (Bishop’s Cellar employs at least three) but Nova Scotia restaurants with a full-time sommelier are still very rare — Avery Gavel at the Five Fishermen being a notable exception. DeWolf estimated that half of this year’s crop of graduates will use their training professionally. “It’s morphed a lot in the last few years,” he said. “When I took it, it was very industry specific and now you’re seeing so many people that are so into food and wine that you’re seeing people that are not working in the field, but still have such a passion for the subject that they’re willing to basically put their life on hold for a couple of years to attempt to become a sommelier.”

Amber LeBlanc decided she wanted to learn more after living in Germany for a year, and getting turned on to the local wines. An announcer at Halifax radio station 101.3 The BOUNCE, she admits she was one of those who got a bit of a wake-up call when the sommelier course started. “I thought, ‘Oh yeah, I know a lot about wine,’ and then I realized from the first moment I knew absolutely nothing. It’s so much harder than I thought,” said LeBlanc, whose new knowledge has friends frequently asking for advice when they’re making a wine purchase. “You go to a restaurant and look at a wine list and know whether you’re being ripped off or not, and know what will match your meal,” said LeBlanc, a fan of Malbec from Argentina, Sauvignon Blanc from Chile, and anything from Nova Scotia’s Benjamin Bridge winery. “At the same time, it’s hard to turn your mind off and just drink a glass of wine that’s just simply delicious without thinking, ‘Was this micro-oxygenated? Was there limestone in this soil?’ So it’s a blessing and a curse. “I used to think I was a total player if I spent $14 on a bottle of wine. Now the price that I will pay has gone up a lot.”

( bspurr@herald.ca)

¿Qué es lo que más te gusta hacer? Tal y como decía Gary Vaynerchuck, fundador de winelibrary.tv, en una de sus conferencias, en pleno siglo XXI no hay ningún motivo para que trabajes en algo que no te gusta.

Sin embargo, hay otra variable que juega en esta afirmación: no sólo hay que hacer lo que a uno más le gusta, sino que, sobre todo, hay que trabajar en algo en lo que puedes ser realmente bueno.

Yo no podría ser un buen médico porque no soporto la sangre ni las visceras, ni un buen arquitecto porque mi visión espacial es muy mala. Podría practicar y mejorar éstas y muchas otras de mis carencias, pero no creo que llegase a ser un gran profesional en estas áreas. Sin embargo, siempre he tenido cierta habilidad con la lógica, los idiomas, la retórica y los negocios; por ese motivo decidí estudiar derecho.

Durante los últimos diez años he compaginado el asesoramiento y la defensa letrada de grandes grupos multinacionales y pequeñas empresas de tecnología con el desarrollo de proyectos propios, como e-contratos. Pensándolo bien, todos los negocios que me han interesado, incluso los que tenían una parte más tecnológica,  tienen que ver con la parcela en la que soy fuerte y en la que mejor me defiendo: el derecho. Tiene sentido, ¿verdad? Pues a mí me ha costado media vida darme cuenta de esto

En un momento difícil como éste tenemos que reforzar los pilares y hacernos fuertes en lo que somos realmente buenos, que suele coincidir con lo que nos gusta hacer, ya que nuestro rendimiento es mucho mayor. Pero no siempre es fácil descubrir nuestros puntos fuertes.

Hace poco escuché la historia real de un hindú que se trasladó a Estados Unidos. Por motivos culturales, en India nunca había probado el vino, pero un día tuvo la oportunidad de asistir a una cata. El dinamizador quedó impresionado por sus habilidades y le invitó a un curso de enología. Poco después fue fichado por un gran restaurante y hoy es uno de los mejores sommeliers del país. Si no hubiese viajado y probado nuevas experiencias nunca hubiese descubierto ese talento oculto para apreciar las cualidades organolépticas del vino, que le hace especial y muy valioso.

Todos tenemos una habilidad, un talento, en ocasiones oculto, que nos hace especiales y valiosos en lo profesional; sin embargo, no siempre es fácil descubrir nuestros puntos fuertes.

Yo he descubierto que, después de diez años, lo que más me divierte es el ejercicio del derecho; no como un abogado de despacho rancio con paredes forradas de madera y aranzadis, ni como un tipo de gesto permanentemente adusto que sólo utiliza expresiones técnicas para reforzar su posición. Yo concibo el derecho como un apoyo, una herramienta, un trampolín, no como una barrera para hacer negocios. Y, sobre todo, me apasiona la relación entre el derecho y la tecnología, en especial internet, el otro campo al que más tiempo he dedicado durante los últimos quince años.

Por este motivo, mi próximo proyecto personal es un despacho de abogados diferente, con una orientación clara hacia el cliente, capaz de ofrecer soluciones reales para problemas reales, desde la experiencia y el conocimiento del mercado, la competencia y la tecnología. Una firma legal y global, que me permita desarrollar mis tres grandes pasiones: el derecho, los negocios y la tecnología .

Mi nuevo proyecto ya tiene nombre: metricson. Además, ha arrancado de la mejor forma posible: con grandes clientes y un equipo fantástico que poco a poco iréis conociendo a través de nuestro blog, en el que ya puedes ver la evolución de la misión y de la imagen corporativa, algo en lo que estamos inmersos en la actualidad.

Yo ya sé qué es lo que quiero hacer, y es algo que me ilusiona, me motiva y me da confianza porque, al fin y al cabo, es lo que llevo haciendo desde el siglo pasado

Y tú ¿ya has descubierto qué es lo que más te gusta hacer y en qué eres realmente bueno?

CARACAS – Vino biano, spumante rosato, antipasto di formaggio, grissini e amaretti. Questi gli elementi della prima degustazione diretta dal sommelier italiano Rolando Mariotti a Caracas. Il profondo conoscitore di vini presenterà un corso di enologia di otto mesi a partire da aprile e ha fondato la filiale delle Federazione italiana sommelier (Fisar) in Venezuela.

Mercoledì scorso, il profondo conoscitore dei vini nato vicino Rimini ha presentato il suo primo mini corso su vino e maridage culinario. Il 25 novembre si svolgerà nello stesso spazio la prossima degustazione dalle 18 e le 22.

Mariotti, 72 anni, membro della Federazione italiana sommelier albergatori ristoratori (Fisar), presenterà il primo corso integrale di viticultura, enologia e gastronomia che inizierà ad aprile e durerà otto mesi in collaborazione con la Camera di commercio Italo-venezolana.

“Ho deciso di proporre il corso della Fisar in Venezuela ed aprire una nuova filiale – ha affermato il sommelier –, perché mi sono reso sonto che vi era molto da insegnare sulla cultura del vino, la bevenda nazionale italiana”.

Barbara Meo Evoli

www.meoevoli.eu

…Texturally rich, with a fatness and a bit of flatness on the mid-palate, also a little buttery; a dense, fresh, taste with attractive dark, gravelly blackcurrant backed up by earthy, minerally notes, melting in to a rich, bold, sweet pear fruit together with some honeydew melon and vanilla sweetness so the palate is finished with an elegant, attractive and sweet after taste of cherry, lemon and raspberry garnished with some rich spicy oak notes.

No, not a Thanksgiving meal actually- wine tasting notes…

sommelier \suhm-uhl-yeys\

noun:
1. A restaurant employee who orders and maintains the wines sold in the restaurant and usually has extensive knowledge about wine and food pairings.

Sorry this is so late this week. It’s been crazy!

Steph

Allie

A wide smile, brisk movements and a loquacious temperament would never reveal that a sommelier working at one of the top French restaurants in New York where he is talking every night to myriad of customers was once a shy boy who wanted to be a chef.

André Compreyre is a sommelier (wine waiter) at Bouley, a two Michelin star restaurant located in Tribecca, recently the most fashionable area in Manhattan.

He has always had a close relationship with food. André said: ”My grandmother’s cooking meant a lot to me as I learned to appreciate what to put into my mouth.” Later on, when he was studying at hotelier school in France, his teacher Guy Blandin (the best sommelier in France in 1964) recommend him to continue his course as a sommelier and here his big story started.

He worked in two Michelin star restaurants in France and at Le Gavroche in London. 15 years ago he decided to move to the US where he reached the stars as he was employed by Alain Ducasse at his Essex-House in New York, followed by a French top-restaurant Daniel, Les Halles and finally Bouley aspiring for its third Michelin star.

Today most of the aspiring sommeliers would have dreamt to work in places like this. But times have changed. Andrew said:“At that time there was no work for a sommelier unless you went to a two or three Michelin star restaurant, it was a new profession.”

Not only the situation for sommeliers has changed, but also the customers are different. He said:”These days consumers are more knowledgeable about wines and trust us more. We are not any more the bad guys trying to sell them expensive wines. Instead, they see we try to respond to their needs.”

What is the most popular wine the most customers prefer? André frowned for the first time during our interview as he went on with his discernible French accent:”I think it is Sauvignon Blanc as it is quite consistent and not like a Chardonnay which changes depending on a producer. For me, personally, it depends on the food I am having it with. Moreover, I appreciate wines which have a message to deliver through their history, producer and uniqueness.”

Throughout his splendid career he has learned that there are two kinds of customers. Those who know what they want and you do not discuss it with them. The second group, his favourite, are the regular guests whose taste he knows so well, that they give him a free hand to bring him what he finds enchanting to their palate.

After our two hours’ conversation he disclosed:“I am lucky as I am working as what is my passion.” It is easy to agree with him. The work of a sommelier became to be appreciated by many diners. André added:”Guests come to a recognised restaurant for good food and you can double the pleasure with wine.”

MY NOTE:

I met André at a cosy basement of Bouley. I was very thankful as I just met him the previous night when he recommended to us a great bottle of Bordeaux to accompany our delicious dinner. My inquisitiveness encouraged me to ask him for an interview and here is the result.

i partecipanti all’ultimo perCorso, con tanto di attestato di partecipazione

La base di lancio è la bottiglia di vino, scoprire e capire ciò che si sta bevendo fino alla sua origine, la coltivazione, il processo produttivo, la commercializzazione, il servizio; L’apprezzamento del colore, del profumo e del gusto sino ad eventuali abbinamenti; insomma, un ciclo di appuntamenti per entrare con piacevole leggerezza e competenza nel mondo del vino.

 costo €  150,00 – SOLO 12 POSTI DISPONIBILI

SE for um dia abrir um vinho especial, um dos nomes…

Desde 1979, Angelo Gaja não utiliza o nome Barolo em seus rótulos

‘Dining around’. It’s a bit like sleeping around really: not a a lot of honour in it, makes the participant feel somewhat guilty after the event, but is deliciously fun at the time. A different course at a different restaurant – I’d never ‘dined around’ before Las Vegas. But if there is one place on earth you’re likely to get gastronomically promiscuous, this is it.  All those hotels – most within walking distance, each revealing a myriad of foodie haunts.

The chefs at Shibuya

But our brief encounters all started (and ended) in the MGM Grand hotel. It’s home to a lot of restaurants – including Joel Robuchon’s three Michelin starred one, though we didn’t venture there (no doubt it already gets enough coverage, and there are other places in the Grand that deserve shouting about). We kicked off with palate-teasing morsels of sashimi at swish Japanese restaurant Shibuya.

Yellowtail sashimi with wasabi greens

In between mouthfulls of the yellowtail sashimi with wasabi greens, soft shell crab tempura and tuna sashimi with truffled soy and rocket, we were treated to a throrough education in, and tasting of sake by the restaurant’s sake sommelier. Shibuya has an extensive sake list of over 70 varieties, and the sommelier talked us through three of his favourites (Nanbu Bijin; Mizbasho and Wakatake) –  insisting that the hot sake we’re accustomed to from local Japanese restaurants is a slur on the nuance and delicacy of the rice-derived alcohol. We were tasting ginjo sakes – the drink’s equivalent to AOC wines.

Soft shell crab tempura

Never much of a sake drinker in the past, I was astounded by the complexities of the drink – the fact that, like wine, it is affected by terroir (the water quality of where the rice grows can affect the taste) and its mind-boggling production process. Here’s my bungled attempt at a summary of its creation: specially grown sake rice is milled down to different grades (or seimaibuai) to get to the starch in the middle, which is then converted into alcohol using an enzyme/funghi called koji. There is also yeast, sugar, and lots of water involved, and generally speaking, the more the rice is milled, or the higher the seimaibuai, the better, cleaner and more fragrant the sake.

Swilling the three different sakes around my mouth, I developed an appreciation I hadn’t previously thought possible for the drink – with some of them revealing themselves to hold notes of green grass, citrus and dryness, while others were fruitier and somehow almost remnant of very good sherry.

Tequila!

Our next stop was refined Mexican restaurant Diego, where tequila was to be our poison, accompanying some lip-smacking south American fare. Diego has one of the largest collections of tequila in north America, and we sampled three alongside some spicy potato soup with chilli. The first was a Casa Noble Crystal from a boutique producer, which had had little-to no barrel ageing and a double distillation – the clear drink was powerful and lit up on the palate with a serious kick. Next was Herradura Reposado, which is the oldest rested Reposado in existence, and has taken on some oakiness, spice and colour from the barrel. But my favourite was the distinctly caramel Gran Centenario Anejo, which had hints of vanilla and was an extremely warming tipple.

There’s nothing quite like that ‘tequila burn’ to perk you up, and our party was becoming increasingly more animated as we listened to MGM’s alcohol director tell us about the artistic production of the spirit and how is made with the agave plant – which is not, despite popular misconception, a cactus – using traditional methods.

And then, our bellies and cockles warmed by the enlivening offer at Diego, we waddled our way to CraftSteak – where oysters, kobe beef and a Scotch tasting lay in wait. Kicking off with oysters to start with, we were advised to pour our Higland Park 18 Year Scotch onto the oyster – the theory being that the alcohol, which is aged in open warehouses on the edge of the Scottish coast, and aerated by the sea breeze, would compliment it. Normally I’m a shallot vinegar or au naturale kind of girl, but I like to think I’ll try anything once, so I sloshed a bit of the Scotch onto my little mollusc and slurped it down. Kapow! What a hit of cool sea, salt, and warming Scotch all at once! It was very lovely indeed, the meaty, minerally oyster blending well with the subtle sweetness and warmth of the drink.

Amazing kobe beef with braised Brussel sprouts

Now, I know that the above picture isn’t probably the most appetising piece of food photography you’ve ever seen – but please believe me when I say this kobe beef was some of the best I’ve ever tasted. Marbled to perfection and melting in the mouth, it’s buttery texture was a sheer delight, and deliciously offset by the nutty, salty Brussel sprouts that came with it – braised lovingly in veal jus and served with bits of bacon. Cries of “I don’t usually like sprouts but these are amazing” circulated, as they always do when people try properly cooked sprouts. Our waiter also served up some golden potato puree that he described as “about 50% potato, 50% cream and butter”.

After also sampling a Johnnie Walker Green Label 15 year Scotch, which was a smooth single malt – we moved on to our final Scotch, the Ardbeg Uigeadail, non-chill filtered. Ouch. This was the blue cheese of Scotch! A very pungent number that our guide remarked had “peart reek” – an aroma derived from the natural fuel peat that grows near the drink’s production.

A smorgasbord of desserts in the desert...

After that final Scotch a few of us were a bit worse for wear. But we soldiered on – selflessly dragging our gouty carcusses to Fiamma trattoria and bar for dessert. Or make that five. Here, amid vanilla bean panacotta with figs, goat cheese and chocolate cake, little sweet doughballs and molten chocolate sauces, we sampled three Bourbons and a Bourbon cherry cocktail.

Woodford Reserve Master's Collection

Among those that we sampled was the George T Stagg Uncut and Unfiltered Bourbon. This was not for the faint hearted – an incredibly high proof Bourbon, it was the strongest drink I think I’ve ever tasted – and actually prompted a squeal. “This will get the rust off your bumper” – our miraculously erudite guide succinctly put it.

The cherry Bourbon cocktail

We may have been the wrong side of sober by this point, but I feel that we learned a huge amount about the drink – which takes much of its colour and flavour from the newly-charred American white oak barrels it’s aged in, and by law can only have demineralised water added to it during its production. We also sampled some delicious food along the way, and got a feel for some vastly different cuisines all in the course of the same meal. I guess in some respects, it was sort of like a very posh, very sophisticated version of the heterogeneous buffets that Las Vegas was once famed for…

Ho passato 2 ore a cercare sul web la lista delle DOCG italiane per regione e non son riuscito a trovarne una aggiornata a oggi – Novembre 2009.

Alla fine guardando qua e là sono riuscito a scoprire che sono 46:

PIEMONTE (12):

01 Dolcetto di Ovada

02 Dolcetto di Dogliani

03 Barbera del Monferrato Superiore

04 Barbera d’Asti

05 Barolo

06 Barbaresco

07 Ghemme

08 Gattinara

09 Bracchetto d’Acqui

10 Asti Spumante e Moscato d’asti

11 Gavi

12 Roero e Roero Arneis

LOMBARDIA (5):

01 Franciacorta

02 Valtellina Superiore

03 Sfursat

04 Oltrepò pavese metodo classico

05 Moscato di Scanzo

VENETO (6)

01 Prosecco della Valdobbiadene

02 Prosecco d’Asolo

03 Recioto di Soave

04 Recioto di Gambellara

05 Soave superiore

06 Bardolino superiore

FRIULI VENEZIA GIULIA (2)

01 Picolit

02 Ramandolo

EMILIA ROMAGNA (1)

01 Albana

MARCHE (4)

01 Vernaccia di Serrapetrona

02 Conero rosso

03 Verdicchio di Matelica riserva

04 Verdicchio dei Castelli di Jesi riserva

UMBRIA (2)

01 Montefalco Sagrantino

02 Torgiano rosso riserva

ABRUZZO (1)

01 Montepulciano d’Abruzzo Colline Teramane

SICILIA (1)

01 Cerasuolo di Vittoria

SARDEGNA (1)

01 Vermentino di Gallura

CAMPANIA (3)

01 Greco di Tufo

02 Taurasi

03 Fiano di Avellino

LAZIO (1)

01 Cesanese del Piglio

TOSCANA (7)

01 Carmignano

02 Vino Nobile di Montepulciano

03 Chianti

04 Chainti classico

05 Brunello di Montalcino

06 Morellino di Scansano

07 Vernaccia di San Giminiano

Fra Angola til Frederiksberg – en portugisisk sommelier i København

Det ny nordiske køkken går for tiden sin sejrsgang igennem de skandinaviske lande i talrige fortolkninger. Men hvordan passer portugisisk vin ind i det nye paradigme om ultimativ renhed, lethed, sprødhed og delikatesse? Rasmus Holmgård har rådført sig med José Santos, som er portugiser og sommelier på restaurant Mielcke & Hurtigkarl i København

”Jeg har faktisk altid været ret skuffet over hvidvinene fra Portugal, men jeg er så glad for, at Portugal er med i den kvalitetsudvikling, som hele den europæiske vinindustri oplever lige nu.” Avisens udsendte er blevet bænket under den sensommergrønne pergola uden for restaurant Mielcke & Hurtigkarl i Frederiksberg Have i København, hvor etablissementets sommelier, José Santos, har skænket et par glas af en hvidvin fra Douro. Vinen hedder Pó de Poeira Branco 2008 (119 kr., www.atomwine.dk) og er en af Josés favoritter lige nu. ”De hvide har altid haltet lidt bagefter de røde, men nu begynder der endelig at komme nogle hvide, som kan gøre en forskel, fx fra druen alvarinho”, fortsætter sommelieren, der med sin portugisiske baggrund og centrale placering midt i dansk gastronomis overhalingsbane er i en enestående position til at vurdere, hvordan portugisisk vin matcher idealerne i et moderne nordisk køkken.

Køkkenet stiller store krav til vinene

”Det er elegance og lethed, som kendetegner restaurant Mielcke & Hurtigkarl. Det er simpelthen nødvendigt, når gæsten skal igennem otte retter uden at føle sig utilpas”, fortæller José Santos og refererer til køkkenchef Jakob Mielckes fascination af det japanske køkkens fine, rene og luftige udtryk – og i øvrigt lejlighedsvise afstikkere til krydrede elementer af indisk ophav. Begge dele stiller store krav til de vine, som José sammen med sine kolleger udvælger til det, som restauranten kalder for ”inspirationsmenuen”; en otte-retters-menu, der er det eneste, restauranten serverer til aften. Take it or leave it. Der kan også vælges vin fra en omfattende og kraftigt frankofil vinliste, som foruden tre portvine rummer tre portugisiske bordvine – alle fra Douro. Men det er noget, José Santos ønsker at udvikle.

Douro-rødvin god til franske oste

”Mielcke & Hurtigkarl startede i sin nuværende form i 2008, og jeg har måttet lære køkkenet at kende, før jeg kunne gå i gang med langsomt at introducere de portugisiske vine. Men nu er jeg godt i gang med processen, og senest har vi besluttet at køre portugisisk rødvin til vores selskaber.” José Santos fortæller, at kokkene er åbne for en gang imellem at tage udgangspunkt i vinen og så lave en ret, der passer til. Indtil videre har den bedste anvendelse af de røde Douro-vine været til højreb (se næste side, red.) og til udvalget af franske oste. José forklarer: ”Rødvin fra Douro passer godt til ostene, fordi de er velafbalancerede, dybe uden at være tunge og med et godt frugtigt udtryk. Desuden er det en fordel for os på restauranten, at vinen kan holde sig helt frisk i flasken i 2-3 dage efter åbning.” Ifølge Santos er mange gæster spændte på, hvad der venter dem, når de bliver anbefalet et glas portugisisk til osten, men de er som regel glade for at prøve noget nyt – særligt fordi resten af vinmenuen ofte primært er fransk.

Jeg tror, jeg kan gøre en forskel

José Santos’ forældre drev et bageri og et pensionat i Songo-Uíge i Angola, hvor José blev født. ”Jeg er simpelthen født ind i faget. Jeg husker, hvordan jeg som dreng serverede på rulleskøjter, fordi det var den hurtigste måde at komme igennem restauranten på”. Familien flygtede til Portugal i 1975 og ankom til noget familie i Dão, netop som druehøsten gik i gang. ”Det var en meget bemærkelsesværdig oplevelse, for jeg kom jo direkte fra junglen i Afrika og ud i vinmarken med mine onkler. Men jeg elskede det, og så godt som hvert år siden 1975 er jeg kommet tilbage for at give en hånd – og et sæt fødder – med.” José Santos har arbejdet på vinerier i Provence og i Loire, i årene før han kom til Danmark. Nu efter 23 år i den nordiske lilleputstat er José Santos stadig glad for at være her, men har også drømme om at returnere til Portugal. ”Min lidt konservative holdning til vin gør Danmark til et skønt sted at arbejde. Her kan man få alt, og karrieremulighederne er meget større i en by som København. Men af samme grund tænker jeg, at jeg måske kan gøre en forskel i den restaurantkultur, som skyder op flere steder i Portugal i disse år. Så hvem ved, hvor jeg er om 10 år”, afslutter José Santos og rydder instinktivt af på vores bord.

Folk er altid spændte, når jeg præsenterer en portugisisk vin

    José Santos

sommelier på restauranten Mielcke & Hurtigkarl

• Bor på Vesterbro i København
• Født 1961 i Angola af portugisiske forældre
• Flygtede til Portugal i 1975 pga. stridighederne om Angolas løsrivelse fra kolonimagten Portugal
• Mødte danske Dorthe på Algarve i 1986, tog med til Danmark og fik samme år job som tjener på Restaurant Gastronomique – i de selvsamme lokaler, som nu huser Mielcke & Hurtigkarl. Dorthe og José er i mellemtiden blevet skilt
• Arbejdede fra 1986 på diverse restauranter i København og omegn, herunder på den berømte Les Étoiles, Hotel Fortunen og Den Gule Cottage
• I sin fritid holder José af at læse dagens avis, sludre om fodbold og slubre espressoer på stamcaféen på Vesterbro, når han ikke motionerer eller går på opdagelse i det københavnske vinmiljø.

  Josés portugisiske yndlingsvine lige nu

• Hvid: Muros Antigos 2007, Vinho Verde
  • Forhandles af Brødrene D.’s Vinhandel (www.dvin.dk) til 109,95 DKK
• Rød: Poeira 2006, Douro
  • Forhandles af Atomwine (www.atomwine.dk) til 229 DKK
• Rød: Vinha Paz Reserva 2006, Dão
  • Forhandles af Michael Jepsen Vinimport (www. mjvinimport.dk) til 140 DKK

      Restaurant Mielcke & Hurtigkarl   Ejes og drives af Jakob Mielcke og Jan Hurtigkarl

• Åbnede i sin nuværende form i august 2008
• Beliggende i nogle fine, gamle bygninger, som er en del af Det kongelige danske haveselskab ved Frederiksberg Have i København
• Restauranten er med egne ord en: ”kuriøs – men super stilfuld – kabaret af gourmeteksperimenter, kontemporærkunst og udførligt design”. Aspirationerne om at levere en sådan sanselig helhedsoplevelse forløses i en længere række af kunstnere og designeres bidrag til udformning af interiøret og spisemiljøet i det hele taget, lige fra de tydeligt haveinspirerede vægdekorationer til akustik og en maritim, let skvulpende lydkulisse, møblement, lyssætning og nogle ualmindeligt kreativt dekorerede toiletter. 
• Udgangspunktet er dog uden tvivl køkkenet, som byder på et originalt møde mellem det moderne dansk/franske med tendenser i retning af det ny nordiske, men med tydelig inspiration hentet i det japanske. Helt samme vægtning af principper og inspirationskilder findes der ikke mange af i Norden.
• Mielcke & Hurtigkarl serverer til aften én menu a otte retter med tilhørende vinmenu. Pris menu 850 DKK, vinmenu 850 DKK.
• Læs om åbningstider med mere på www.mielcke-hurtigkarl.dk

      Nyt nordisk køkken   Det ny nordiske køkken er navnet på et gastronomisk paradigme, som for tiden er fremherskende på mange af de bedste restauranter i Norden. Det tager udgangspunkt i et æstetisk ideal om renhed, enkelhed, sikkerhed og etik, hvilket primært kommer til udtryk i valget af råvarer, som i videst mulig udstrækning skal være af nordisk ophav i bred forstand. Men det kommer også til udtryk i tilberedningen, som har ladet sig inspirere af både den spanske molekylærgastronomi og det japanske køkkens præcision, enkelhed og meget nænsomme behandling af råvarerne. Det ny nordiske køkken er desuden en del af en kampagne i Nordisk Ministerråd, hvis formål det er at brande Norden inden for regionale værdier, gastronomi, erhvervsudvikling, råvarer og turisme.   Læs mere på www.nynordiskmad.org og www.nordiskkoekken.dk.       Efterårsmad fra Mielcke & Hurtigkarl   Køkkenchef Jakob Mielcke har skabt følgende forret og hovedret med afsæt i traditionelle nordiske råvarer, men i absolut moderne tilsnit. Sommelier José Santos har valgt to portugisiske vine, der passer til   Økologisk laks Hyldeblomstvinaigrette, lune beder, stikkelsbær, samt krydderurteolie, rogn og blomkål   Opskrift til 4 personer 400 g økologisk laks 1 dl hvid soja 4 små majroer 4 radiser 4 små bolsjebeder 4 stikkelsbær 1 buket blomkål Urter fra haven   Laksen tages fra skindet og benene tages ud med en laksetang. Skæres i 4 skiver og marineres i den hvide soja i 2 timer inden servering. Lige før servering tilberedes laksen ved 45 grader i ca. 15 min.   Grønsagerne skrælles, blancheres og varmes hver for sig i lidt vand og smør ved servering.   Stikkelsbærrene skylles og deles i to. Blomkålen skæres i tynde skiver på en mandolin, og marineres i lidt krydderurteolie og salt.   Laksen anrettes med urter fra haven, rogn og hyldeblomstvinaigrette.   Hyldeblomstvinaigrette 120 g æggehvide 8 g salt 270 g vindruekerneolie 30 g hyldeblomsteddike   Alt blandes og blendes sammen med en stavblender.   Josés vinforslag Pó de Poeira Branco 2008 ”For det første er det en rigtigt god vin at starte middagen med; den har en sprød struktur og er livlig, frisk og dejlig. Den passer til laksen pga. sin veldefinerede syre, som skærer igennem den fede fisk og giver en rensende eftersmag. Og så er vinen ikke helt knastør, og derfor fungerer den godt med det salte fra laksens sojamarinering. Bedst ved 12 grader.”   Slag fra højreb 8+ Marineret i vadouvan og piment d’Espelette, sellericreme og Cévennes-løg   Opskrift til 4 personer 600 g slag fra højreb 8+ Vadouvan Piment d’Espelette 1 knoldselleri ½ l fløde 1 hvidløg 2 løg 3 spsk. hyldeblomsteddike lidt smør frisk timian   Okseslaget skæres fri for sener og fedt. Det marineres dagen før i lidt vadouvan, piment d’Espelette og oliven olie. Slaget grilles af og steges i ovnen ved 160 grader i ca. 10-15 min. alt efter tykkelse.   Knoldsellerien skrælles og koges i mælk. Hvidløget pilles og bages mørt i ovne med lidt olivenolie. Fløden reduceres til det halve. Selleri, fløde og hvidløg blendes til en lind creme og smages til med salt.   Løgene skrælles og skære i tynde ringe på en mandolin. Sauteres i smørret, til de er glasklare uden at tage farve, og smages til med hyldeblomsteddike og fint hakket timian.   Anret med lidt kalvesauce smagt til med sommertrøfler og friske ærtespirer.   Joses vinforslag Quinta do Vallado Touriga Nacional 2006 ”Fuld af viol, kærnemælk, blomme og en mineralsk antydning jordbundens skifer, som får vinen til at holde sig rank og ikke oxidere. Vinen har en vis frugtsødme pga. de meget modne druer, men også den struktur der skal til at matche kødet med sin mørke sauce og søde Cévennes-løg. Den fine syre gør vinen behagelig at drikke. Bedst ved 16 grader.”

Ho passato 2 ore a cercare sul web la lista delle DOCG italiane per regione e non son riuscito a trovarne una aggiornata a oggi – Novembre 2009.

Alla fine guardando qua e là sono riuscito a scoprire che sono 46:

PIEMONTE (12):

01 Dolcetto di Ovada

02 Dolcetto di Dogliani

03 Barbera del Monferrato Superiore

04 Barbera d’Asti

05 Barolo

06 Barbaresco

07 Ghemme

08 Gattinara

09 Bracchetto d’Acqui

10 Asti Spumante e Moscato d’asti

11 Gavi

12 Roero e Roero Arneis

LOMBARDIA (5):

01 Franciacorta

02 Valtellina Superiore

03 Sfursat

04 Oltrepò pavese metodo classico

05 Moscato di Scanzo

VENETO (6)

01 Prosecco della Valdobbiadene

02 Prosecco d’Asolo

03 Recioto di Soave

04 Recioto di Gambellara

05 Soave superiore

06 Bardolino superiore

FRIULI VENEZIA GIULIA (2)

01 Picolit

02 Ramandolo

EMILIA ROMAGNA (1)

01 Albana

MARCHE (4)

01 Vernaccia di Serrapetrona

02 Conero rosso

03 Verdicchio di Matelica riserva

04 Verdicchio dei Castelli di Jesi riserva

UMBRIA (2)

01 Montefalco Sagrantino

02 Torgiano rosso riserva

ABRUZZO (1)

01 Montepulciano d’Abruzzo Colline Teramane

SICILIA (1)

01 Cerasuolo di Vittoria

SARDEGNA (1)

01 Vermentino di Gallura

CAMPANIA (3)

01 Greco di Tufo

02 Taurasi

03 Fiano di Avellino

LAZIO (1)

01 Cesanese del Piglio

TOSCANA (7)

01 Carmignano

02 Vino Nobile di Montepulciano

03 Chianti

04 Chainti classico

05 Brunello di Montalcino

06 Morellino di Scansano

07 Vernaccia di San Giminiano

It’s day two and I’ve realised that what I’m doing in Las Vegas is basically the culinary version of Fear and Loathing. If he hadn’t blown himself out of cannon in Aspen, Hunter S. Thompson might be proud. This is gonzo food journalism, and any previous misconceptions I may have had about heavy food and booze weeks have been blown out of the water by what I’m experiencing right now. This is like the Michael Phelps diet, squared.

Scallop at Aureole

We arrived on Wednesday night, to an exquisite five course dinner of two ways with foie gras, scallops and lamb at Charlie Palmer’s Michelin starred restaurant Aureole at Mandalay Bay, where Master Sommelier and James Beard award winner William Shear plied us with delicious wines and regaled us with tales of the founding of Palmer’s restaurant’s exclusive International Sommelier Conspiracy wine label. He also said that despite the city’s 18 Master Sommeliers (who knew!?) some snooty wine suppliers still turn their noses up at supplying the desert city.

The wine tower at Aureole

These suppliers clearly haven’t been to Vegas lately. Over the last decade, some amazing chefs have moved in, and the Michelin Guide with them – with the city now boasting 13 starred restaurants – including Joel Robuchon’s 3-star at the MGM Grand. Last night we had the pleasure of eating at Paul Bartolotta’s eponymous restaurant in the stunning new Encore at the Wynn hotel, which specialises in Mediterranean seafood (a ton of which is imported fresh to the restaurant every week).

Said fritto misto. Look at those tenticles!

The fritto misto of calamari, flying squid, whitebait and delicious little soft shell crabs was divine, and I’m a big fan of Bartolotta’s concept of honest, family-style Italian food, served abundantly on the table with everyone encouraged to tuck in. It’s quite a brave move for Vegas, this brand of simple, rustic Med fare – and it really works.

The 'lake of dreams' at The Wynn hotel

Our table of journalists, which had been treated to a mixology seminar and several cocktails courtesy of Patricia Richards just minutes before the meal, and were feeling a bit on the full side, couldn’t resist tucking in to the salt-caked whole roasted bass.

If you think that sounds indulgent, I’ll put it into context for you. We started the day with tequila tasting after digging into guacamole that we made ourselves at Dos Caminos at the Palazzo. This little refreshment was followed by a HUGE Mexican lunch of vegetable and three cheese quesadillas, tacos and beef and seared tuna with deep fried yucca (it’s a root vegetable) fries. It was yummy, but my favourite part was making the guacamole. Here’s how we did it:

Mash some chopped chilli, corriander, onion and salt

Add chopped avo

Add the juice of half a lime, some more onions and chopped tomato

Give it a good mashing but leave chunks for texture, add a touch more salt and voila!

More installments on the way…

Seth, peeking out from behind the bar at Michael's, surrounded by some beautiful bottles of red.

Seth Liebman, an incredible, hospitable guy who loves wines, joined the Michael’s family a year ago. We are so happy to have him on the floor with us every night, working to keep our customers happy.

He came to us after being part of the teams at some of the East and West Coasts’ best restaurants.  At Gramercy Tavern, working under Danny Meyer, Seth learned the importance of hospitality. Then he moved to San Francisco and took up residence at Rubicon, working with the amazing Larry Stone.  Seth grounded himself in a straightforward and down-to-earth style that Stone respected and encouraged. He then worked under sommelier Brian Kalliel at Melisse in Santa Monica, where he learned the power of generosity in the restaurant world.

Seth loves finding new wines and small producers. His passion for wine shines through in the beautiful choices he makes for our guests, whatever their tastes or budgets. He loves helping people find the right wine for the meal and making everyone happy.

This man is most definitely not a wine snob. He is warm, friendly, and beyond helpful.  Come on down for dinner, and Seth will help you choose the absolute best wine, or wines, to pair with your meal.

Throughout my experiences in enjoying wines, Sommeliers have in many instances suggested wines that I otherwise would have never tried or experienced.  Such was the case at dinner at John Ash & Company whereby the Sommelier suggested trying a wine from Whetstone Wine Cellars.  He told us of Jamey Whetstone’s beginnings in the wine industry and his development as a “Rock Star” in the wine industry and the quality wines he crafts.  Jamey began at Turley Wine Cellars in the summer of 1998 and the evolution for him continues as he is the founder of the Whetstone Wine Cellars label, is co-founder of Manifesto! Wines and is a consulting winemaker for JT Wines.  That initial taste made me a believer in Whetstone’s quality and I have enjoyed Whetstone wines ever since.  A particular favorite wine of mine is the Phoenix Ranch Syrah and Jamey and Michelle Whetstone were gracious enough to invite us to a private picnic lunch at Phoenix Ranch.  Located in the southern part of Napa Valley, Phoenix Ranch experiences the perfect climate for the quality Syrah fruit this vineyard consistently produces.

Phoenix Ranch (Napa)

Michelle had set up a spread of sandwiches and Whetstone wines for us to enjoy and as we did so we enjoyed the beautiful view of the scenic Phoenix Ranch Vineyard — what a memorable experience in such a beautiful setting.  I had only tasted the Whetstone Pinot Noir and Syrah and noticed that Michelle had included the Russian River Viognier for us to try.  My wife and I had previously made the mistake of limiting ourselves to the reds and the Viognier made us aware of the quality whites Whetstone also produces.    It was a pleasure spending time with both Jamey and Michelle  — they both demonstrated their passion reflected in the wines they represent.

Michelle & Jamey Whetstone

If you have not had the pleasure of enjoying Whetstone Wines I highly suggest you take an opportunity and do so — you will be impressed.

Whetstone Wine Tasting Room is located at 1130 Main Street; Napa, CA

Cantine del Castello Conti
via Borgomanero 15 -  28014 Maggiora (NO)
Sabato 7 novembre 2009 dalle 18 alle 22
 
si terrà la manifestazione
                                                                                                    
Terre di vite: vino, volti, suoni, immagini e parole

introdotta, alle 17.00, da una tavola rotonda sul tema

“Il vino tra terra e poesia”

interverranno:

Sandro Sangiorgi                         fondatore e direttore di Porthos, giornalista e sommelier

Marco Arturi                          giornalista

La manifestazione si inserisce nel settore della viticoltura di qualità all’interno del vivace panorama vinicolo italiano.

Il filo conduttore della serata è l’amore per la terra, per il territorio in cui si opera e per il lavoro nelle vigne, nel segno di un ritorno a una naturalità che non rinuncia alla cultura, ma anzi la incontra per un arricchimento i cui beneficiari sono l’uomo e l’ambiente.

Saranno presenti i seguenti produttori vitivinicoli, con relativi banchi d’assaggio:

Cantine del Castello - Elena Conti (doc Boca - Piemonte)

Le Piane - Christoph Künzli (doc Boca - Piemonte)

Antoniolo - Lorella Zoppis (docg Gattinara - Piemonte)

Antoniotti Odilio - Odilio Antoniotti (doc Bramaterra - Piemonte)

Cappellano - Augusto Cappellano (docg Barolo - Piemonte)

Ar.Pe.Pe - Isabella Pelizzatti Perego (docg Valtellina Superiore - Lombardia)

Az. Agr. Crociani - Susanna Crociani (docg Nobile di Montepulciano - Toscana)

Az. Vin. Fiorini  - Cristina e Alberto Fiorini (doc Lambrusco di Sorbara - Emilia)

La serata, ideata e curata dalle sorelle Conti, Barbara Brandoli e Luigi Metropoli dell’associazione culturale Divino Scrivere, Gianni Usai, si articola in un percorso sinestetico ricco di seduzioni, di intrecci sensoriali che allieteranno anche lo spirito. Oltre ai banchi d’assaggio, nella cornice delle Cantine Conti, dove si possono degustare i vini delle varie aziende presenti, si potrà intraprendere un percorso fotografico, “Tralci di vita” di Massimo Prizzon www.massimoprizzon.it, che arricchirà la degustazione, mentre versi e rime di poeti contemporanei fungeranno da raccordo tra i vari banchetti.  

Durante la serata l’artista Oreste Sabadin www.orestesabadin.it realizzerà “Arte di Vino”, piccole opere su carta con i terricci e i vini dei produttori coinvolti. Scenografie e allestimento a cura di Mauro Maulini. Le poesie sono dei poeti: Maria Grazia Calandrone, Chiara Daino, Federico Federici, Paolo Fichera, Francesco Marotta, Adriano Padua, Anila Resuli, Ilaria Seclì.

La manifestazione, di respiro nazionale, intende porre in rilievo le problematiche della produzione vinicola di qualità, il lavoro artigiano, il rispetto per la natura, la multi-secolare tradizione vinicola che tutte le aree rappresentate ai banchetti continuano a testimoniare. E lo fa anche attraverso l’arte, poiché gli ideatori sono persuasi che il vino rappresenti il vertice di un incontro natura-cultura e sia di per se stesso un prodotto “artistico”, un miracolo che la terra genera con la complicità dell’uomo. È da questa convinzione che si avverte l’esigenza di introdurre la manifestazione con una tavola rotonda in cui si dibatterà del rapporto tra vino, terra e poesia, prendendo ispirazione dalla ormai celebre massima che Mario Soldati scrisse nel suo racconto Il vino di Carema: “il vino [...] è la poesia della terra”: con Sandro Sangiorgi e Marco Arturi, ci avventureremo in questo interessante viaggio.

La presenza di aziende medio-piccole, tutte a carattere familiare, è indicativa delle scelte effettuate, poiché esse rappresentano la testimonianza diretta dei diversi caratteri territoriali, di tradizioni multisecolari, di lavori artigiani che si confrontano con tecniche antiche e sapienti, consapevoli che sono la terra e la vite la base ineliminabile di un grande vino. Inoltre è un’occasione per dare slancio a piccole doc e docg che, malgrado un’elevata qualità raggiunta, scontano ancora una scarsa attenzione della stampa di settore. La manifestazione offre dunque la possibilità di confrontarsi con queste piccole realtà, emblemi della diversità, genuinità e qualità. L’offerta giunge da una prospettiva inedita, artistica in modo da favorire uno scambio altrettanto inedito tra le categorie del settore, gli appassionati, i ristoratori, i sommelier, i giornalisti… 

In occasione della manifestazione si potranno gustare menu dedicati “Terre di vite” a prezzo fisso, con tre vini in degustazione, e aperitivo “Terre di vite” presso bar ed enoteche della zona . 

Sabato 7 novembre 2009

Dalle 17 alle 18 tavola rotonda.

Dalle 18 alle 22 banchi degustazione.

Contributo d’ingresso 10 euro.

Cantine del Castello Conti, via Borgomanero 15, 28014 Maggiora (NO), Tel +39.0322.87187

info@castelloconti.it

Ufficio Stampa : Divino Scrivere

info@divinoscrivere.it

Per accredito stampa inviare un’email a info@divinoscrivere.it

Per conoscere i menù e ulteriori dettagli dei locali convenzionati con “Terre di Vite” consultare il programma sul sito www.castelloconti.it

El Palacio de Hierro realizará del 23 al 25 de octubre en su tienda de Santa Fe, Denominación Palacio. Conferencias, catas, talleres y degustaciones, así como la tradicional Ruta del Vino (un paseo libre por las casas de vino asistentes) son algunas de las actividades que se podrán encontrar.

Importantes personalidades internacionales formarán parte de los eventos a lo largo de tres días de exhibición: José Peñín, creador de la famosa Guía Peñín de Vinos, Torgier Bjorge productor del más famoso bacalao noruego, George Riedel, séptima generación de los creadores de las copas Riedel, Mauricio Garrido Vega, enólogo de Planta de Viña Tarapacá Ex-Zavala, en Chile, entre otros.

Los accesos al evento podrán comprarse en elpalaciodehierro.com.mx o llamando a los teléfonos 5229 3154 o al 01800 9095 300.

Aspiranti Sommelier FISAR ricevono l’attestato del II livello del corso 2009 durante la cena presso il resort “La Penisola” sul lago di Corbara

Screwpull Sommelier Gift Set

This set would make an ideal gift for the wine enthusiast who’s moving up from the amateur to the fanatical stage.

In addition to the popular Screwpull waiter’s friend corkscrew there’s the patented 4-wheel foil cutter, and a floating thermometer, all presented in a wooden case.

Screwpulls’ waiter’s friend corkscrew has a 2-step design and ’solid spine’, hinged at the handle, complete with intergral foilcutting blade and cap opener. Their patented 4-wheel foil cutter, removes the foil neatly and cleanly with just a gentle squeeze and twist. Also, you can check that your red Bordeaux wine is served at 15/17 degrees , whereas your champagne is at a chillier 7/9 degrees (with the deal temperatures for serving wine printed on the inside lid of the case).

Screwpull Sommelier Gift Set at WineBase

“There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October.”
~ Nathaniel Hawthorne

Thursday, October 1 & 15
Members’ Wine Tasting
1892 Fine Dining Room 5-6:30 pm
Complimentary – Please RSVP

Monday, October 5, 2009
Continuing Wine Education Series Part II
Bordeaux’s Right Bank
5-6:30 pm · $35 to cover cost of wine

Join accredited wine educator, Director of Restaurants and Sommelier Teresa Alampur to learn more about this classic region. Space is limited, so reserve to avoid disappointment.

The weekend of October 17-18
Pentâge Harvest Trip 2009!
Various Locations – Limited spots available!
$150

Our Okanagan visit includes dinner at Sumac Ridge Winery on Saturday evening as well, as continental breakfast and lunch at Pentâge on Sunday, where we’ll learn about wine making first hand! For more details, please see the full article.

Wednesday, October 21
Speaker’s Luncheon
A Tough Economy Demands ‘BE DIFFERENT’ Practices
Metropolitan Room Noon – 2 pm
$50, includes copy of ‘BE DIFFERENT or be dead’ by
Roy Osing, lunch, taxes and service charge.

Don’t just survive – thrive! – in tough economic times. Join Roy Osing for this special luncheon and learn how BEing DIFFERENT makes all the difference! Have lunch with Roy Osing!

Wednesday, October 21
Winemaker’s Dinner
Edgard Carter of Errazuriz
1892 Fine Dining Room
Reception 6:30 – Dinner at 7 pm
$99, inclusive of taxes and service charge

Just announced! Join Edgard Carter of Errazuriz – Chile’s 2008 Winery of the Year – for a superlative menu of food and wine in the next of our series of Winemaker Dinners! Meet Edgard Carter!

Tuesday, October 27
Seafood Buffet
Metropolitan Ballroom – Doors at 6:30 pm
$64, inclusive of taxes and service charge

Save the Date!

November 5 – Special Member Only Tasting – Louis XIII
November 12 – Classic Pairing – Baron of Beef & Bordeaux
November 19 – An Evening of Food Wine & Design to benefit te David Suzuki Foundation
November 24 – Seafood Buffet
November 26 – Members Wine Tasting – Tantalus

December 10 – Classic Pairing Luncheon – Turkey & Sangiovese
December 17 – Members Christmas Luncheon
December 20 – Dickens Brunch