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A lot has happened since then, but I remember that class as if it were yesterday. It was a little over a year ago that I attended my first sommelier class. An outlet for his creativity, for his curiosity.
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A product of different wine making techniques, a combination of various grape varieties, a series of trials and errors. Not really, though I was thinking about Calypso… He answered.Ī name wasn’t important.
This creation had been in the bottle since about the 20th of August 2010. Fifteen days of maceration in wood then its 6 months of slow fermentation in a demijohn. This is added to the marc of passito, dessert wine, made with Fiano, Coda di Volpe, Greco di Tufo, and Malvasia. Coda di Volpe (that I was able to guess), Bombino, and Trebbiano (ah ha!). Luigi…allora? I asked… What have you been up to? The flavor, to my surprise, was slightly frizzante. Luigi smiled and poured me a glass.īrilliant golden rays of sunshine left the bottle and shone in my glass. This bottle held one of the wines that he makes for himself in small quantities. So when I saw him during the Dsfida di Soffritto with a dark, green unlabeled bottle, my curiosity got the best of me. We shared it the judges table over 12 plates of spicy soffritto. On several occasions, I’ve tasted his 2007, not out yet, but he brought a bottle or two along with him to Ariano Irpino last month. I’ve had his 2005, most recently at last weekend’s Parlano I Vignaioli. It was perfect with a panino di salsiccia alla brace under the stars. I tried his 2006 for the first time last summer in Taurasi’s centro storico. With grapes from vineyards that are at least 85 years old. A wine made with aglianico grapes from his vineyard in Paternopoli (Av). And he makes a Taurasi that everyone has been talking about Poliphemo. I’m looking forward to the next ‘little get together’…Ġ81 have a friend named Luigi.
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By the end of the evening, I believe that each of us went away with a clearer understanding of sparkling wines, a respect for the farmers who cultivate this amazing Asprinio grape (one in danger of extinction), and a full and satisfied stomach. Questions, answers, more questions, and more answers between courses. The discussions between forkfuls of appetizers, pastas, chicken, and desserts. The chef’s challenge to present a menu to go hand in hand with the wines. That the difference in this tasting as compared to my other tastings with Grotta Del Sole was the wine and food pairings. A sweet sparkling wine that paired perfectly with Parrella’s creation.Īnd that is when it hit me. This time we moved to the Vesuvius area for our wine. For these two dishes, Martusciello shared his third version of Asprinio Asprinio D’Aversa Spumante Metedo Classico.ĭessert was also a treat tiramisu with pistachio nuts. Then the chef’s surprise, and one of my favorites …pasta lardiato. Parrella presented his second course home range chickens that had been slow roasted and stuffed with fave beans, pancetta from Tramonti, and porcini mushrooms. Then along came the heavy hitters, so to speak. Paired with a generous serving of pasta with potatoes and provola cheese with a creamy sauce made with Provolone del Monaco DOP drizzled on top. a dry white wine with a hint of lemon in the aroma. Then time to move onto another version of Asprinio D’Aversa. Appetizers included a lightly fried mozzarella with an anchovy and basil pesto and a baccala (cod) tartar on an olive pesto. In the meantime, Parrella and his staff continued with wonders from the kitchen. One I have had on several occasions up close in personal by Francesco in his winery. He explained the wine making process, the differences between Metedo Martinotti and Metedo Classico. While sipping a glass of Asprinio D’Aversa Spumante Metedo Martinotti, Francesco continued with a mini-lesson on sparkling wine. Vines that produce this acidic grape which they use for three wines.
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Images of past harvests played on the wide screen TV as Francesco talked about this grape, grown in vineyards with vines measuring up to 20 m high. Especially when he talks about Asprinio… Asprinio D’Aversa. A story that I’ve heard before, but never tire of listening to. He designed a menu to pair with four wines from Grotta Del Sole.Īs we ate our starter a crunchy bruschetta with guanciale, Martusciello presented his family’s winery. And it was at Parella’s restaurant that his latest little get together took place. Well, Giovanni’s friends include Chef Francesco Parrella of A Taverna Do Re and Francesco Martusciello, CEO and winemaker for Grotta Del Sole. One of the little dinners that he throws about twice a month in which he invites friends to hang out and talk about food and wine. That’s how Giovanni Lamberti, photographer and sommelier described it as he invited me to dinner last week.
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