7 marzo 2011 Presentazione a Roma di Slow Wine da Open Colonna
Another evening at Taverna do 'King and the other confirming the importance of having, in accompaniment to the delicious dishes of Francesco Parrella, not only fine wines but also their creator. Yesterday there was a producer, but the winemaker
Vincenzo Mercurio, who needs no introduction, especially in these days when his name appears in the news along with that of major wine makers and producers. The winemaker is, with the grapes, climate, terrain, and with the manufacturer, the main architect della creazione di un vino ed è un personaggio spesso non citato quando si recensisce e si commenta una buona bottiglia; spesso infatti si tende ad attribuire il merito (o il demerito) della riuscita (o meno) di un prodotto esclusivamente all’azienda che lo produce. Vincenzo Mercurio ha spiegato qual è il ruolo dell’enologo e lo ha fatto presentando alcuni dei suoi vini.
In degustazione: - Falanghina spumante “Malazè” di Cantine Babbo, - Greco di Tufo “Montefusco” 2009 DOCG delle Cantine San Paolo - Fiano di Avellino “Pietramara” 2009 DOCG, delle cantine I Favati - Aglianico spumante “Jacarando” delle Cantine San Paolo. He screen headed tasting Massimo Florio, Head Sommelier Association of Naples, which in the other occasioniaveva helped to appreciate the elegance with wines highlighting the visual, olfactory and gustatory. Thanks to Vincent and Max, the evening was held as usual in an atmosphere of familiarity and friendliness, these have shown great interest and have contributed to the success of the event with speeches, comments, questions. Here are the courses: - skewers of scallops and prawn salsa of guacamole - Feuille of buffalo fish flag with provolone and tomato soup and toasted pine nuts - Dome salmon with risotto and sea-scented sauce zucchini - squid stuffed with escarole and provolone - Chef's Surprise - squid ink sauce to Catania, created by a loyalist of the evening, Lucio Carbone - Chatter and pudding. Source: Communication by Gianni Lamberti
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