Pairing Tuscany white and red wines with antipasti at our latest tasting @ IaIa Cristina.
The hit of the evening was Palagetto Chianti Colli Senesi DOCG 2012.
📝 Cherry notes, violets and hint of tobacco complemented with round tannins and balanced acidity!
Georges Vigouroux white wines were presented for the first time in Barcelona @ParkerBCN this summer 2017!
Absolutely everyone loved their new Pigmentum Sauvignon blanc 2016. Classy, fresh and fruity, the best expression of Côte du Gascogne.
Full-bodied Chenin blanc from Châteaux Mercuès 2014 and slightly mineral Chardonnay Albesco 2015 were also highly appreciated!
Master-class of the Italian cuisine was highlighted with wines provided by ViniComm for each dish.
📌 Insalata di Pasta and Vernaccia di San Gimignano DOCG 2016 by Palagetto
Bright lemon colour, fresh flowers of fruit trees, sweet citrus on the nose, very balanced acidity, medium body and nice structure on the palate, pleasant finish. Pairing: perfect aperitif, also goes well with light pasta dishes, like in our case insalata di pasta with herbs.
📌 Pasta alla vongolle and Tenute Niccolai Reserva, Vernaccia di San Gimignano DOCG 2011 by Palagetto
Intense lemon gold colour, tropical fruits, honey, peach, hint of herbs in the nose. In the mouth opens up in a complex taste of grapefruit, almonds, lychee, refreshing acidity and long persistent finish. Pairing: the personality and freshness of this wine along with the tropical fruits presented make it the ideal pairing for seafood dishes. Spaghetti alla vongole is a dish of complex and intense flavours, so this wine with a lot of body, volume and acidity very well integrated will not fade, but enrich the taste of food.
📌 Gnocchi alla sorrentina and 100% Negroamaro from Puglia by Cardirola
Intense ruby colour, ripe cherries and jam on the nose, some spices with earthy aromas. Well balanced, with soft and velvety tannin, with the long sweet finish. Pairing: a rustic style of this wine balances perfectly the delicate structure of gnocchi and mozzarella. Ripe red fruits combine well with red sauce and parmesan.
Best sweet wines paired with exquisite desserts – that is the combination our participants were looking for!
Madeira, Portwine and Jerez in one sweet tasting that included desserts from the Pastry Chef was a unique opportunity on one of the summer evening in Barcelona.
Madeira semi-sweet wine 5 years old was the winner of the degustation for its balance and complexity. Glossy amber color, sweet spices and raisins aromas in the nose. In the mouth, vanilla notes with a slight touch of lemon skin developing to a dominant caramel/sugarcane flavour. Pleasant and round wine that pairs perfectly with honey cake or honey bread.
Some participants, however, have chosen Pedro Jiminez Monteagudo by Delgado Zuleta that was aged 12-14 years through the process of “Soleras and Criaderas” in American oak casks. Complex sweet sherry aromas, some coconut and coffee on the palate in combination with balanced acidity were highly appreciated.
Our afterwork tasting took place on the rooftop terrace of Amister hotel and included 5 exclusive champagnes Premier Cru by Champagne Duménil with cheese pairing.
Absolute favourites of the majority were Brut Grande Reserve and Millésimé 2007. Some other guests loved Brut Rosé and Blanc de Blancs.
We hope these refined champagnes will be available in Barcelona soon!
