SPECIAL FEATURE:
SPECIAL FEATURE: GASTRONOMY This year at Vinexpo, the choice of where to find sustenance during the day on the “Allée du Lac” is mind-boggling, but for a truly gastronomic tour of what France’s southern island region has to offer, La Rôtisserie Corse is again set to be a favourite. Run by the Conseil Interprofessionnel des Vins de Corse, this edition of Vinexpo will feature the team from Corsica’s Grand Hotel de Cala Rossa: Patrick Fioramonti, Michelin Starred chef Pascal Cayeux, Francis Penn, not forgetting Christophe Giraud, Clément Calendini from Col Tempo, and José Salge from l’Ile aux Desserts. Jacques Abatucci will be present with his famous organically raised veal – a variety particular to Corsica known as “Veau Tigré”. Set to cook at midnight for the next day, the veal is a speciality at the Rôtisserie. Chef Pascal Cailleux told Vinexpo Daily that the choice this year will be mouthwatering: “Delicacies also include lobster salad, Corsican cold cuts, Aziminu aux Coquillages, local cheeses, and exceptional desserts, such as the Noisette de Cervione et le Miel AOP du Maquis.” Bringing it all together, Sommelier and renowned author Patrick Fioramonti – based at the Cala Rossa in Porto-Vecchio – is currently recognised as being the finest connoisseur of Corsican wines, of which he is now global ambassador. Fioramenti proudly explains to Vinexpo Daily, “The idea at La Rôtisserie Corse is to propose all kinds of artisanal products, with Corsican wines in such a way as to add value; a kind of shop-front, during the brief period of this trade show.” Pascal Cailleux Chef, La Rôtisserie Corse Gourmet Corsica The Island of Beauty surprises and delights at Vinexpo At the last edition of Vinexpo, the Rôtisserie was already extremely popular. This year, seating will be reduced by over 20% in order to improve the level of service. FOR MOST PEOPLE, IT’S A DISCOVERY… AND ABOVE ALL THEY ARE SURPRISED BY THE QUALITY “It’s essential for us to be able to advise people in the right way”, says Fioramenti. “This will truly add value to the dining experience, without increasing the price in comparison to the last show.” Fioramenti smiles about the slogan for Corsican wines – “Forcément Inattendus” (bound to be surprising): “For most people, it’s a discovery… and above all they are surprised by the quality!” Allée du Lac, L11 Mixing’n’Matching The growing importance of correctly combining food and wine With a series of workshops taking place at Vinexpo this year on how to combine the right wines with the right foods, many new ideas are bound to be discussed and debated. One of those giving such a workshop is Thomas Bühner, Chef at La Vie restaurant in Osnabrück, Germany, with his Sommelier Sven Oetzel. We asked Thomas to whet our appetites a little in the run up to his presentation… The central theme will be cheese, which of course in France is very popular. In our kitchen, we try to get the best flavours from each product and we always try to decline the product in different ways. For example carrots may be cooked, raw, fermented or creamed. We use the greens from the carrots, and then we may add cheese. Our aim at the workshop will be to impart some different ideas when it comes to using cheese, and in this sense, also combining this with the right wine. I am sure there will be a lot of things people have never seen before. We will not be talking about a cheese platter. We make cheese in different styles. It’s a bridge between salty and sweet things. In the live workshop we will look also at Roquefort, and the best combination here is of course sweet white wines. Among the public most people tend to think of cheese and red wine… what are your thoughts on that? Stupid… stupid! White wine is a much better combination. When it comes to selecting the right wine, Sven Oetzel makes the choice in this sense. How important is it to have the recommendation of a sommelier? Thomas Bühner Chef, La Vie Restaurant, Osnabrück, Germany …NORMALLY PEOPLE ONLY DRINK WHAT THEY KNOW AND THEY ALWAYS MAKE THE SAME MISTAKES… It’s very important, because normally people only drink what they know and they always make the same mistakes. We have a wine menu with wine by the glass, meaning people can get a different wine with every course. This is interesting for the guest when the sommelier is able to recommend which wine matches each dish. Some restaurants are attempting to replace the sommelier with an interactive tablet, this is interesting, but you can’t replace the human who can talk to the guests and fully understand their needs. 14 VINEXPO DAILY / PREVIEW EDITION / TUESDAY 9 TH JUNE 2015
FRENCH PROVINCE: ALSACE ALSACE Great wines between tradition and innovation Alsace vineyards are world renowned for their stunning white wines, amazing terroirs, and longstanding traditions, yet Alsace wine growers are on the move and will be presenting some top of the notch innovations at Vinexpo. KEY FACTS ABOUT ALSACE WINES There are approximately 15,000 hectares of vineyards in the Alsace region, covering 119 villages, and with production capacity of over 100-million litres. Of the vineyard surface: 78% 90% 25% has been classified for the production of AOC Alsace wines About 90% of the wine produced is white of the production is exported 4% 18% for AOC Alsace Grand Cru for AOC Crémant d’Alsace. The five largest export markets for still Alsace wine in terms of volume are Belgium, Netherlands, Germany, Denmark and the United States. A 10 th Alsace Grand Cru for Bestheim Bestheim has added a Riesling Alsace Grand Cru Schlossberg to its range of terroirs. Located in the commune of Kientzheim, the Grand Cru Schlossberg is one of the largest and oldest terroirs of Alsace. It has an altitude of 230-350 m and presents a unique granitic soil. With an area of 80 hectares, this terroir is renowned for its pure and mineral Riesling. The Grand Cru Schlossberg 2013 Bestheim is dry and racy, positioned as a great food wine. Shipping 15 million bottles per year, and with 1350 hectares of vineyards, Bestheim has three key sites: Bennwiht (still wines), Westhalten (Crémants d’Alsace) and Kientzheim (for high class selections). Through this new reference Bestheim affirms its will to go up-market and produce wines of character and high quality. Hall 1, Stand D-109 An Innovative Assembly © Frey-Sohler © Bestheim CIVA @ VINEXPO 2015 ALSACE WINES AT THE BLEND, SUNDAY 14 TH CONFERENCE MONDAY 15 th & TUESDAY 16 th SPARKLING WINES • Maison Cattin Freres Crémant d’Alsace “Grande Cuvée” • Maison Frey-Sohler - Crémant d’Alsace rosé WHITES WINES • Domaine Michel Fonne Muscat “Tradition”, 2013 • Famille Hauller - Riesling “Tradition”, 2014 • Domaines Viticoles Schlumberger Riesling “Grand Cru Kessler”, 2010 • Maison Louis Sipp Pinot Gris “Nature’S”, 2010 • Cave Vinicole Cleebourg Gewurztraminer “Reifenberg”, 2012 • Wolfberger Gewurztraminer “Grand Cru Spiegel”, 2013 • Domaine Rolly - Gassmann Gewurztraminer “Brandhurst de Bergheim” SéLection de Grains Nobles, 2007 ROSÉ WINES • Cave Vinicole De Hunawihr et environs Pinot Noir Don’t miss the conference “Grands Crus d’Alsace, l’Expression de Grands Terroirs” organised by CIVA From 3:30 pm to 5 pm each day, in Tasting Lab #3, CIVA Oenologist Thierry Fritsch and sommelière / journalist Caroline Furstoss will take attendees on a virtual tour of Alsace wines. Indeed, in Alsace, a turbulent geological history has allowed the emergence of a multitude of magnificent and varied terroirs. These soils, in infinite modulations have led to the choice of diversity, as much in grape varieties as in cultivation methods. Through the tasting of 10 wines from the major geological families, this conference aims to highlight the link with the terroir, subtle alchemy between soils, grape varieties, microclimates, expositions and wine growers. Hall 1, Stand BD-316 The Alsace-based vineyards Frey- Sohler are presenting, for the first time at Vinexpo, a 2013 vintage from their “Rittersberg” vineyard which has the peculiarity of being from a blend of Riesling, Pinot Gris and Gewurztraminer rather than being a mono varietal as is usual in this region. The highly granitic soil of Rittersberg (translation: mountain of the Knights) gives the wine a particular character. “We wanted, by this Assembly, to express the mineralogical nature of this exceptional terroir, producing a gastronomic wine for long keeping,” proprietor Damien Sohler told Vinexpo Daily. “ Also on our stand we will present a Riesling 2002 ‘Sélection de Grains Nobles’. This wine, from successive sorting, is often produced in the Gewürztraminer grape variety, and much more rarely in Riesling”, says Sohler. Also new this year is the fact that Frey-Sohler have recently adhered to the “Terra Vitis” Charter: “Although we practice ‘green cover’ in our vineyards (one row out of two) for decades already, we wanted to adhere to an officially recognised Charter.” Discover the history of the family and its vineyards: www.Frey-Sohler.fr Hall 1, Stand A-289 VINEXPO DAILY / PREVIEW EDITION / TUESDAY 9 TH JUNE 2015 15
