This time it was conducted in English for a smaller group of our members.
|Presentation on Sicilian wines|
Today's presentation on Sicilian wine is available in English here.
This time we chose to focus on indigenous grapes. Sicily is known for a huge number of these, up to 100 including some historical ones now out of production, and therefore we inevitably had to make some painful choices.
|Bottles dressed up for blind tasting|
For the whites we started with a Gaudensius, a traditional method bubbly made by Firriato with a creative and happy blend of chardonnay and catarratto.
A carricante by Planeta revealed the richness of the volcanic soil on the Etna.
|Best pairing with arancino?|
This was followed by nero d'Avola in its incarnation as a component, together with frappato, of the only DOCG of Sicily, the Cerasuolo di Vittoria, Sammauro by Nanfro.
Then perricone, an intriguing black grape which is unfortunately less popular today than it used to be and harder to find. We appreciated a Gibellina by Tenute Orestiadi.
|crostini and sardines|
We also had a chance to try some pairing with Sicilian foods like arancini, cannoli and diversi tipi di crostini alle sarde e al pesto siciliano.
We also tried Sicilian extra virgin olive oil, fruity and aromatically assertive as we expected.
On behalf of the Associazione Italiana Sommelier our thanks to the following importers in Belgium:
And the following producers:
Tenuta Terre Nere
for their support of our Brussels club.
|End of an evening of hard work|