Tag Archives: Ticino

Good times with PLUS in Switzerland.

 

 

 

Last week I was working the market(s) in Switzerland with two sales agents from Meregalli, our distributor there. First thing that struck me (after I snapped out of my trance at how beautiful the place was) was the vast area that the guys had to cover. My first day consisted of visits in Lucern, Zurich and Bern. Very hardcore!

The next two days were visits in the Ticino area, further south and closer to the Italian border. This area is simply stunning with various lakes that lie in the parallel valleys surrounded by spectacular mountains with incredible lake views (and really tiny, steep roads).

One of the stops was particularly memorable for the food. Locanda Orico is in the center of Bellinzona, surrounded by awesome castles. Chef/Owner Lorenzo Albrici was nice enough to come out after lunch and taste wines with us…

Image(Above, Dario, Chef Albrici and Saverio @ Locanda Orico)

By chance I had mentioned how much I loved the Bastianich PLUS with Foie Gras… Chef Albrici jumped up and went to the kitchen, returning with a fresh plate of Foie…

Image(That’s our man Maurizio lunging for another taste of PLUS with his Foie Gras…)

It was really a magic moment to see people get as excited as I do about the wines and about a great pairing. Plus is such a special wine, unlike anything else you find in Friuli… Super-concentrated (Tocai) Friulano grapes from 60-year-old vines, 10% of which are dried for about a month to concentrate them EVEN more…

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Vinification done in stainless steel to let the grapes do all the talking and let the majestic power of this wine show without interference from wood. It’s a little gem we make here, just 6000 bottles or so. 

Old-vine Friulano is rare because usually Friulano is a fresh and relatively inexpensive daily drink… When the vines get past 30 or 35 years-old they start producing less fruit, making the resulting wine more expensive, but the concentration is so intense! It’s a shame that only a handful of producers in Friuli make an old-vine Friulano. 

Foie Gras is only one of the great pairings with Plus, it’s intensity and body works great with spicy dishes (I remember a stewed octopus with pepperoncino in Croatia that was AWESOME with Plus) like Thai or Indian but it’s also a wonder with Shellfish (lobster and scampi come to mind) because of the slight sweetness echoing between the wine and the fish…

OK, now I’m hungry… 

 

 

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