$\"\"$ <\/a>
Fulvio speaking to some dinner guests<\/p><\/div>\n
Bressan not only entertained the guests’ questions, he even managed to sneak over to the bar guests who stopped in after the local football (soccer) game and befriend them!\u00a0 Behind this outgoing, down to earth person, lies an amazing wine maker, even more amazing is his approach to viticulture.\u00a0 Although he is as natural as he can be, their is a lot of science going on here, especially when it comes to harvest.\u00a0 The effect that the harvest of healthy grapes has on the final wine is tremendous!\u00a0 In fact, harvesting even one day “too soon” or one day “too late” can make a significant difference on the final wine.\u00a0 (click on the images below to enlarge)<\/p>\n
$\"\"$ <\/a>
Notes from a genius wine maker I - Fulvio Bressan 2010\/03\/13<\/p><\/div>\n
$\"\"$ <\/a>
Notes from a genius wine maker II - Fulvio Bressan 2010\/03\/13<\/p><\/div>\n
$\"\"$ <\/a>Fulvio spoke of how much one or two days effect the maturity of the grape, what climate does to the maturation curve (sugar versus phenolic maturity), volatile acidity relating to date of harvest, and hours of light exposure effecting grape maturity.\u00a0 He even spent a few minutes discussing oxygen exchange differences between different size oak barrels, the smaller the barrel, the thinner the wall diameter, the greater the oxygen exchange (and oak influence).\u00a0 The most important thing to understand here is that most of his science, and the most important part of it, is out in the vineyards – especially when it comes to the exact date to harvest – probably the single most important.\u00a0 He also mentioned that the only thing he does out in the vineyards is the copper and sulfur treatment, but never after the 31st of July.\u00a0 And, he never harvests before it has rained, so that the grapes can be rinsed.<\/p>\n
Enough said, now on to the dinner and the pairings!<\/p>\n
****<\/strong><\/p>\n
AMUSE BOUCHE
\n<\/strong><\/p>\n
$\"\"$ <\/a>
Yogurt Sorbet with Citrus and Olive on Toast<\/p><\/div>\n
****<\/strong><\/p>\n
FIRST COURSE<\/strong><\/p>\n
<\/strong><\/p>\n
$\"\"$ <\/a><\/strong><\/strong>
Porchetta, Apple & Apricot Compote with Lime, Radicchio Rosso<\/p><\/div>\n
<\/strong><\/p>\n
PAIRED WITH<\/strong><\/p>\n
\n
$\"\"$ <\/a>
2006 Verduzzo Friulano<\/p><\/div>\n
Comments:\u00a0 The delicate dried apricot aromas in the wine matched perfectly with the compote.<\/p>\n
****<\/strong><\/p>\n
SECOND COURSE<\/strong><\/p>\n
$\"\"$ <\/a>
Baked Saithe with Blackened Leek, Crispy Spring Onion, Artichokes and Scallop and Mushroom filled Ravioli<\/p><\/div>\n
PAIRED WITH<\/strong><\/p>\n
\n
$\"\"$ <\/a>
1999 Cru Pignol<\/p><\/div>\n
Comments:\u00a0 When I spoke to Fulvio on the phone about pairing his Pignol with a fish dish, he thought we were crazy.\u00a0 When he tasted the dish, he was stunned!\u00a0 The combination of fish, burned leeks and mushrooms created the link between the wine and the dish.<\/p>\n
****<\/strong><\/p>\n
THIRD COURSE<\/strong><\/p>\n
\n
$\"\"$ <\/a>
Confit of Duck Leg, Green Lentils with Fried Chicken Liver with Bayleaf Sauce<\/p><\/div>\n
PAIRED WITH<\/strong><\/p>\n
\n
$\"\"$ <\/a>
2004 Schioppettino<\/p><\/div>\n
Comments:\u00a0 The pepper notes in this wine and good acidity paired especially well with the green lentils and liver<\/p>\n
FOURTH COURSE<\/strong><\/p>\n
\n
$\"\"$ <\/a>
Locally made J\u00f8rnsberg Cheese with Tomato Sorbet and Brioche<\/p><\/div>\n
PAIRED WITH<\/strong><\/p>\n
\n
$\"\"$ <\/a>
2001 Ego (50% Schioppettino 50% Cabernet Franc)<\/p><\/div>\n
Comments:\u00a0 Although I rarely use a dry red wine with cheese, this wine was great with the cheese and tomato sorbet (slightly sweet).\u00a0 We got mixed reviews on this dish.\u00a0 Many guests expected the “dessert” to be something sweet, rather this was an Umami filled dish which was for many of us at our table, one of the best pairings of the meal.<\/p>\n
\n
\n
\n","protected":false},"excerpt":{"rendered":"
Event:\u00a0 Bressan Wine Maker Dinner Restaurant:\u00a0 Jacob’s Bar & Kj\u00f8kken Date:\u00a0 Saturday, March 13th 2010 Host:\u00a0 Fulvio Bressan, Vinosseur, 213 W Wine Imports I have done a producer profile on Bressan in past posts, but nothing I have written could have prepared me for such a down to earth warm person such as Fulvio.\u00a0 Energetic […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2,3,8,18,19,27,54],"tags":[240,368,425,455,500,559,626],"_links":{"self":[{"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/posts\/2700"}],"collection":[{"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/comments?post=2700"}],"version-history":[{"count":0,"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/posts\/2700\/revisions"}],"wp:attachment":[{"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/media?parent=2700"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/categories?post=2700"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/tags?post=2700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}