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Wine Tasting
Wine Tasting
Wine Tasting
Wine Tasting
Wine Tasting
Wine Tasting
Wine Tasting
Wine Tasting
Wine Tasting
Wine Tasting
Wine Tasting
Wine Tasting
Wine Tasting
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Wine Tasting

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from 2009 Tesol Italy National Convention

from 2009 Tesol Italy National Convention

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  • 1. ‘Come, come, good wine is a good familiar creature if it be well used; exclaim no more against it.’ (W. Shakespeare: Othello)<br />There is not the hundredth part of the wine consumed in this kingdom that there ought to be. Our foggy climate wants help. (Jane Austen: Northanger Abbey )<br />When I find someone I respect writing about an edgy, nervous wine that dithered in the glass, I cringe.  When I hear someone I don&apos;t respect talking about an austere, unforgiving wine, I turn a bit austere and unforgiving myself.  When I come across stuff like that and remember about the figs and bananas, I want to snigger uneasily.  You can call a wine red, and dry, and strong, and pleasant.  After that, watch out.... (Kingsley Amis: ‘Everyday Drinking’)<br />Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing. (Ernest Hemingway: Death in the Afternoon )<br />1<br />
  • 2. John Keats: ‘The Mermaid Tavern’<br />Souls of Poets dead and gone, <br />What Elysium have ye known, <br />Happy field or mossy cavern, <br />Choicer than the Mermaid Tavern? <br />Have ye tippled drink more fine <br />Than mine host`s Canary wine? <br />Or are fruits of Paradise <br />Sweeter than those dainty pies <br />Of Venison? O generous food! <br />Drest as though bold Robin Hood <br />Would, with his Maid Marian, <br />Sup and bowse from horn and can. <br />….<br />Souls of Poets dead and gone, <br />What Elysium have ye known – <br />Happy field or mossy cavern – <br />Choicer than the Mermaid Tavern? <br />2<br />
  • 3. John Keats: ‘Give women, wine, and snuff’<br />Give me women, wine and snuff,<br />Until I cry out &quot;hold, enough!&quot; <br />You may do so sans objection <br />Till the day of resurrection: <br />For, bless my beard, they aye shall be <br />My beloved Trinity.<br />3<br />
  • 4. Le Grane Colli Maceratesi Ribona DOC<br />Vitigno: 100% ribona (la ribona o maceratino è un vitigno raro che si coltiva solo nella provincia di Macerata). Vendemmia: inizio settembre, raccolta manuale.Vinificazione: pigiatura soffice e fermentazione in tini di acciaio inox a temperatura controllata per circa 12 giorni; alla fine della prima fermentazione viene aggiunta al mosto uva diraspata intera raccolta leggermente surmatura. Questa seconda rifermentazione, che viene chiamata tradizionalmente “fare le grane”, dura una ulteriore decina di giorni e permette l’estrazione di sostanze e profumi tipici della buccia dell’uva.Caratteristiche: la particolare tecnica di vinificazione e la rarità del vitigno conferiscono al vino peculiarità uniche. Il colore è paglierino intenso quasi giallo ed in bocca risulta strutturato, pieno ed armonico. Al naso si caratterizza per i profumi particolari di frutti maturi. Si abbina bene alle paste ed ai piatti di pesce della cucina Italiana, non disdegnando sapienti accostamenti con carni bianche o formaggi. <br />4<br />
  • 5. Youssou n’dour: ‘7 Seconds’<br />Musicis a way of life thatisusedtotransmit a messagetothosewho are abletounderstand and appreciateit. By mixing African, Caribbean and pop rhythms, Youssou N’Dourhasnevertiedhimself down to a single style buthascontinuoulsyevolved, lookingfor the perfectunionbetween the traditionofhisland and contemporarymusic. Wethinkhe’llintensify the bouquet , the refinedstructure, the fullness and harmonyof the wine aswellas the fragranceof ripe fruit. <br />5<br />
  • 6. W.B. Yeats: ‘A Drinking Song’ <br />Wine comes in at the mouth<br />And love comes in at the eye;<br />That&apos;s all we shall know for truth<br />Before we grow old and die.<br />I lift the glass to my mouth,<br />I look at you, and I sigh.<br />6<br />
  • 7. W.B.Yeats ‘All Souls’ Night’  <br />Midnight has come, and the great Christ Church Bell<br />And may a lesser bell sound through the room;<br />And it is All Souls&apos; Night,<br />And two long glasses brimmed with muscatel<br />Bubble upon the table.  A ghost may come;<br />For it is a ghost&apos;s night,<br />His element is so fine<br />Being sharpened by his death,<br />To drink from the wine-breath<br />While our gross palates drink from the whole wine<br />7<br />
  • 8. Saltapicchio Marche Sangiovese<br />Vitigno: sangiovese 60%, merlot 40%. Vendemmia: fine settembre, inizio ottobre, raccolta manualeVinificazione: dopo una lunga macerazione sulle proprie bucce, matura in barriques nuove o di secondo passaggio per un periodo di 14-16 mesi, quindi viene imbottigliato e conservato per almeno sei mesi in azienda prima di essere immesso al consumo. Caratteristiche: il Saltapicchio si esprime con la finezza e l’eleganza dei profumi, e con la ricchezza, la morbidezza e la dolcezza dei tannini, esaltando al massimo le caratteristiche di tipicità del Sangiovese delle Marche. Pur preferendo l’abbinamento classico alle carni rosse, questo vino può accompagnare i primi piatti sostanziosi della cucina tradizionale italiana. <br />8<br />
  • 9. Diana Krall: ‘How Can YouMend a <br />Brokenheart’<br />Shehas a soft, sensual voice. Herelegant and refined sound allowshertointerpret the classicsof jazz . Diana Krallisperfectforsetting the mood in a sophisticated atmosphere likethatof Sangiovese Saltapicchio, whoserefinement and eleganceisenhanced, aswell the richness and softnessofitstannins.<br />9<br />
  • 10. Emily Dickinson ‘I taste a liquor never brewed’<br />I taste a liquor never brewed, <br />From tankards scooped in pearl; <br />Not all the vats upon the Rhine <br />Yield such an alcohol! <br />Inebriate of air am I, <br />And debauchee of dew, <br />Reeling, through endless summer days, <br />From inns of molten blue. <br />When the landlord turn the drunken bee <br />Out of the foxglove&apos;s door, <br />When butterflies renounce their drams, <br />I shall but drink the more! <br />Till seraphs swing their snowy hats, <br />And saints to windows run, <br />To see the little tippler <br />Leaning against the sun.<br />10<br />
  • 11. Ben Johnson: ‘To Celia’ <br />Drink to me only with thine eyes<br />And I will pledge with mine; <br />Or leave a kiss but in the cup <br />And I&apos;ll not look for wine. <br />The thirst that from the soul doth rise <br />Doth ask a drink divine; <br />But might I of Jove&apos;s nectar sup, <br />I would not change for thine. <br />I sent thee late a rosy wreath, <br />Not so much honouring thee <br />As giving it a hope that there <br />It could not wither&apos;d be; <br />But thou thereon didst only breathe, <br />And sent&apos;st it back to me; <br />Since when it grows, and smells, I swear, <br />Not of itself but thee!<br />11<br />
  • 12. Rosso Piceno<br />Vitigno: montepulciano (50%), sangiovese (50%). Vendemmia: fine settembre per il Sangiovese, seconda metà di ottobre per il Montepulciano. Raccolta manuale.Vinificazione: pigia-diraspatura soffice e fermentazione in tini di acciao inox con rimontaggi programmati e frequenti; lunga macerazione del mosto sulle bucce. Affinamento del vino in barriques di rovere francese di secondo e terzo passaggio per 10-12 mesi. Caratteristiche: di colore rubino profondo, questa moderna versione del Rosso Piceno al naso presenta una caratteristica nota speziata con sentori evidenti di vaniglia, cioccolato e piccoli frutti rossi; in bocca i tannini si estendono in una trama cremosa e avvolgente che garantisce un finale piacevole e persistente. Può essere facilmente abbinato ai piatti tradizionali tipici del Centro-Italia, come può accompagnare le preparazioni della nuova cucina italiana. <br />12<br />
  • 13. MalikaAyane: ‘Soul Waver’<br />Her voice is strong, creamy and compelling. Itfeelslikeblackvelvet and bringsto mind warmfar-awayplaceswherealthoughshedidnotgrow up there, shehashad in her home sinceshewas a child, in the smelloffood and in the coloursofMorocco. Wesuggestaccompanyingitwith the Rosso Piceno ofwhichwe are surewillhighlight the spicyflavourwithunmistakeableclearscentsofvanilla, chocolate and smallredfruit, so that the taninnswilllinger in yourmouthasMalika’s soft musicwillremain in your mind.<br />13<br />

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