Last Saturday, at the Franciacorta Summer Festivalin the Riccafana Winery there was the first lesson on the Metodo Classico of Perlage Suite, held by the talented Oenologist Angelo Divittini. I think all participants can say it: it was a wonderful experience! When about a month ago Riccardo Fratus asked me to organise something together for the Franciacorta Festival I was really pleased, first of all because I like Riccardo very much, then because in my opinion he works really well. So I proposed to him that we organise not a classic visit to the winery, but a real lesson on the Metodo Classico and, in particular, the Franciacorta Method and I asked him to bring in Dr Angelo Divittini who is really good and a pleasure to listen to because he enriches without boring.
I'm finally stopping for a couple of hours to write this article! I've been working so hard this week, and I really couldn't do it before... but a week later I can say that Angelo Divittini taught me so much that the memory of his entire lesson is still perfect in me! But let's go in order...
Riccardo and I organised the lesson: being our first collaboration, we imposed a very limited number of places on ourselves to ensure the highest possible quality: only 16 people were admitted to our master's course. So I felt sorry for Laura and her 3 colleagues who did not arrive in time because they were stuck in The Floating Piers, the footbridge by the Bulgarian artist Christo that connected Monte Isola and San Paolo to the mainland, allowing so many visitors from all over the world to walk on water: I said no to at least 8 other people and it was a real shame! So it only remains for me to ask, also in the wake of the requests I have already received, Angelo Divittini to give many other sommeliers and enthusiasts the opportunity to attend another of his lectures on the Metodo Classico, perhaps in September, on the occasion of the new Franciacorta Festival!
The Riccafana was really beautiful: everything was in its place, with an order and cleanliness that I really appreciated! Of course this cellar is very beautiful, and for the first time I saw the roof garden: I think all roofs should be beautiful gardens like this one!
Another curious fact? Apart from the 4 who didn't make it who are from the Asti area, the other 12 participants (most of whom knew each other, they took a bus from Florence) were all from Tuscany! What delightful company! Most of my relatives are all Tuscan, I really missed hearing that accent! ?
The first to sign up were Alessandra and Maurizio from Grosseto (but with Brescia/Bergamo origins) a really lovely couple, she an architect and he an engineer! I hope to see them soon! Then came, directly from Mugello, the members of the Go Wine association, a beautiful reality that I did not know, with their delegate Roberto Ciancolini! Really exquisite people and it was a pleasure both to follow the lecture and to toast with them!
Last Saturday in Franciacorta was really hot, over 35 degrees without a hint of wind... so being in the cellar was a real pleasure! After a delicious welcome bubbly, the guests sat down in the beautiful room with stone walls that we had chosen for the lecture... where Nicola and I managed (with a bit of difficulty) to set up the projector before Angelo arrived (with his 50 or more slides, a great job!).
If you have been following me for some time, you know that I am always in the middle of the classic method and, in particular, the Franciacorta method. When Dr. Angelo Divittini began by saying that he had prepared an 'easy' lesson, I certainly did not expect a world to open up to me... and instead here it was, the slide that challenged my knowledge of sparkling wine methods: there are 9 methods! But did you know that? I had missed more than one of them... it's urgent to go into more detail as soon as possible!!! In any case, the whole lesson was very interesting and in-depth, I would call it just perfect for an AIS sommelier (or one from other associations) who has already had an initial lesson in his delegation!
Finally, I want to show you one of my most successful pairings: Franciacorta Satén Zero Riccafana with caviar! On the subject of caviar and its combinations, there are two schools of thought: on the one hand, there are those who exalt caviar with the classic method, and on the other, there are those who advise against it because it is not exactly canonical... Needless to say, I am for the caviar - Franciacorta combination!
The Caviar arises from the unfertilised eggs of the females of Sturgeon, a fresh and brackish water fish widespread in Europe, especially in the waters of the Caspian Sea, the largest lake in the world (so much so that it is mistakenly called a sea). The resulting eggs are washed in cold water and salted, with a proportion of between 4 and 8% of salt: any addition of salt by the producer diminishes the value of the caviar. The best tasting methodespecially when it comes to top-quality caviar, is to taste caviar on a spoon. Caviar can be recognised by its iodized flavouring with nuances reminiscent of hazelnut and with a pleasantly bitter and salty taste. It is also important to serve it at a temperature that is cool but not cold and, during its consumption, the container must not remain open for more than ten minutes because air - oxidation - alters its properties.
Riccardo proposed a Siberian sturgeon caviar that takes an average of 6-8 years to obtain. The grains have a medium-small size of around 2.5 mm and the colour varies from dark brown to grey. The texture is quite soft and delicate and is slightly moist with a pleasant translucent effect. The flavour is full, strong, with hints of nuts and hazelnuts and slightly iodised.
For this Caviar, I proposed a pairing with Franciacorta Satén Zero because the creaminess of the wine went so well with the creaminess of the caviar and the wine was able to cleanse the mouth without disappearing or overpowering the product. Two intense noses with the slightly iodine scent and the note of dried fruit in common. A food and wine pairing that really moved me... I would happily have an aperitif with it any day!
In short, it was a wonderful experience... and I would say that I can't wait to repeat it for the autumn Franciacorta Festival!!! But the real question is: will our talented professor Dr Angelo Divittini be with us?
Many thanks to everyone who made this a truly enjoyable day! From the staff to the guests... I hope to see you again at the next tasting class I organise ?
See you soon,
Chiara
P.S. a hug to Riccardo's wife and beautiful children who entertained us!!!
P.P.S. for the next lecture with tasting, what would you like to learn more about?
P.P.S. Thanks to Roberto Ciancolini for giving me the 2016 Go Wine guide... can't wait to read it!!!
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