Who is the first person that you meet when you arrive at a restaurant? Usually, it's not the chef. Have you ever thought that you spend the most of your lunch or dinner with the food and wine service? It's the only link between you and the kitchen. There can be the most awarded chef to cook for you but you will not feel satisfied if the food and wine service is not experienced. Maybe because you didn't feel cuddled during the meal or you didn't like the wine suggested. I will discuss and analyse with three recognised industry professionals why the world of food and wine service is so important to the dining experience. Are you ready? Let's start!
What's your favourite wine from Franciacorta? It's a very large and famous area for sparkling wine production. There is something for all tastes. Without doubt, Guido Berlucchi is one of my favourite wineries. It has written the history of Franciacorta! The cellar is so amazing and magical to see (put a visit on your bucket list). If you are a zero dosage lover, you should certainly taste the Berlucchi '61 Franciacorta Nature collection. You'll be pleased! The lineup is composed of three vintage wines: Berlucchi '61 Nature (first vintage, 2009), Berlucchi '61 Nature Blanc de Blancs (first vintage, 2012), and Berlucchi '61 Nature Rosé (first vintage, 2011).
Have you ever been to Diano d'Alba? It's a small village - around 3,500 residents - in the Langhe region, 15 minutes by car from Alba. Diano d'Alba is located 509 m above sea level and it has a panoramic viewpoint. You can admire the Alps, the amazing vineyards and the castles such as Grinzane Cavour, Serralunga d'Alba and Barolo. It's right here that there is an important production of Dolcetto wine. In fact, Diano d'Alba is one of the three DOCGs based on Dolcetto, the others are Dogliani and Ovada. The potential viticulture for Diano d'Alba DOCG is 242 ha (based on data relased in 2017). All local people have a particular attachment to this black grape variety.
When was the last time that you tasted an Amarone wine? It's a full-bodied wine with high alcohol and sometimes it's too heavy. Usually, you have to find the right occasion or the best paring to open a bottle of Amarone. In a nutshell, it's hard to drink it. Ok, this might have been true in past, but now its style is quite different! A "slimming" transformation is underway on Amarone and this operation is not easy without distorting the wine. But some wineries have been successful. They obtained a more drinkable Amarone and always worked to high quality. I appreciated this good job by tasting several Amarone 2016 wines during the official preview last week. Some were bottled, others were barrel samples. Here, I'll give you my impressions about. Are you ready? Let's start!
What comes to mind when you hear Dolcetto? The Italian translation means "little sweet one". Trust me, it's anything except sweet! Dolcetto is a red grape variety from Piedmont. We've already seen Brachetto. Unfortunately it's very underrated. It has to compete with Nebbiolo (especially from Barolo and Barbaresco) and Barbera. It's not easy at all! Piedmont is a very complex region. It's composed of: 17 DOCG (Denominazione d'Origine Controllata e Garantita);42 DOC (Denominazione d'Origine Controllata). Microclimate, soil, and a lot of indigenous grape varieties are key factors of this complexity. But our focus is on Dolcetto and I want to give you more info. Are you ready? Let's start!