È finito anche Colfondo#2 ed un po’ mi spiace, perché è stata una bella giornata, con bella gente, buon vino e buon cibo e buoni propositi.
Devo dunque ringraziare Stefano Caffarri che l’ha organizzata nella bella cornice dell’' Acetaia San Giacomo di Andrea Bezzecchi a Novellara , as well as all the staff who welcomed us and Cocola for the entire day.
We arrived at 10 and a half, a little 'running' after we had made an unexpected stop, and have got everything ready: tables, chairs, cups, napkins, people ready to welcome .
After the greetings of the case we are also able to make a short visit to acetaia.
Here, I pause a moment here because I had never seen a vinegar before yesterday to see all these barrels in line, sniffing the air that smelled of vinegar, but vinegar! Fragrances smell strange for my wine, good, from the licorice candy, from apple to pear ... and then silence, is required for a magical transformation that makes the wine and vinegar that makes my thoughts turn into action ... a unique experience, certainly be repeated with much more calm.
At 11 you are open presentations, tastings and discussions, and Stefano presented the event which consisted of two phases:
- Phase 1: a blind tasting of samples, possibly without guessing by saying his friend next (otherwise there sbacchettava first and then we closed in prison J )
- Phase 2 sampling of specimens discovered on the samples tasted in comparison with phase 1, or blind.
During the blind (1), the order was:
- Sample # 1: The Basset
- Sample # 2: Zanotto
- Sample # 3: Lorenzo Gatti
- Sample 4: Bele Casel
- Sample 5: Costadilà
- Sample 6: Nicos
- Sample number 7: "The Intruder" Nature Mauzac
[Nicos is a manufacturer of Colbertaldo of Vidor, Valdobbiadene area, while the intruder was a colfondo French.]
In Phase 2, but the order was:
- Champion numero 1: Nicos
- Campione numero 2: Zanotto
- Campione numero 3: Gatti Lorenzo
- Campione numero 4: Bele Casel
- Campione numero 5: La Bassetta
- Campione numero 6: Costadilà
- Campione numero 7: “L’intruso” Mauzac Nature
Dopo le due degustazioni sono iniziati i commenti, e devo dire che ho fatto davvero fatica a riconoscere il nostro vino dagli altri: forse era una bottiglia un po’ particular, or perhaps I was too distracted me, the fact is that I have "discovered" at the very last and the comparison sample found it gave me confidence.
Anyway it was nice to see the guests "brew" their impressions of each saying and asking questions when all of us producers explained the way they work in the vineyard and winery in the area, the land, etc..
After all that drinking, around 1:30 p.m. we were refreshed with a number of products Emilia:
- antipasto misto: where the mixture was cut into the delicious mortadella abundance of fantastic erbazzone made by holy hands, the crackling of the grain from the hood and deftly brushed with balsamic vinegar, the vinegar St. James.
- Tortelli stuffed with herb butter and parmesan cheese: even those made by holy hands that probably grind to handcuff tortelli
- creamy onion risotto with balsamic vinegar: cooked by important culinary experience of Stephen, as we say "na stuff granda! "
At There are about 16 were the greetings, so in the end we stayed with our sport more Vittorio Tirebuchon with the intent to make a miniriunione ... transformed into a large and dense saber by any means (knives, glasses and other means of fortune) and Any package (even a bottle cork O_O) by an overwhelming Ernesto.
At 18 we finally took the road home, where I proposed to Riccardo Zanotto to eat a pizza.
We had an interesting exchange of ideas, opinions and impressions and there are already the basis for a Colfondo 3
... so be careful, the Colfondisti are active!
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