July/11 - Salerno wine tasting and dinner at Chelsea Inn.

 The Time and Date: Wednesday July 6 2011, 4PM to 10PM

The Event: A wine tasting of Salerno wines followed by a dinner, sponsored in part by the Italian Chamber of Commerce of Ontario.

The Venue: Delta Chelsea Inn

The Target Audience: wine trade, members of the Chamber, and media

The Availability/Catalogue: none of the wines are generally available in Ontario.

The Quote/Background: The Province of Salerno and Enoteca Provinciale helped sponsor a wine tasting of diverse reds and whites from half a dozen producers in Salerno. But there was no catalogue and no prices, not even FOB. One of the wineries was organic.

The Wines: About fourteen wines were tasted. The whites were Fiano while the reds were mostly Aglianico.

 

**** Four Stars (91+ in Quality/Price Rating terms):

-Verrone Aglianico Riserva 2003 DOC Cilento, 14.5%

-Montevetrano Colli 2007 IGT di Salerno, 13%, a sort of superSalerno with 60/30 Cab/Merlot and 10% Aglianico – in Ontario at $100 a bottle.

-Milaviolo Aglianico 2008 IGT Colli de Salerno, 14.5% ABV.

 

***1/2 Three and a Half Stars (88 – 90 in Quality/Price Rating terms):

-Milaviolo Fiano 2009 IGT Colli de Salerno, 12.5% ABV.

-Verrone Prime Vigne Aglianico 2009 DOC Cilento, 15%

-Casabianche Cumale Fiano 2010 IGT Paestum, 12.5%

-Cantine Barone Pietralena Cilento Aglianico 2009 DOC, 14.5%

-Casabianche Cupersito Cilento Aglianico DOC 2009

-Casabianche Dellemore IGT 2009, 13%

-Milaviolo Aglianico 2007 IGT Colli de Salerno, 14.5% ABV.

 

*** Three Stars (85 – 87 in Quality/Price Rating terms):

-Verrone Prime Vigne Fiano 2009 DOC Cilento, 12.5%

-Verrone Prime Vigne Rosato 2009 IGT Paestum, 13%

-Cantine Barone Vignobella Fiano DOC 2010, 13%

-Cantine Barone Marsia 2010 IGT Rosso Paestum, 13% (barbera and sangiovese)

 

The Food: Dinner was at the hotel's Bb33 Bistro Room, the menu created by Chef Gino Guercio, with wine pairings --

* Black Angus Beef Carpaccio salad, organic baby greens, Parmigiano Reggiano shavings, 12-year balsamic and white truffle essence. There was Milaviolo Fiano 2009 IGT Colli de Salerno (from the reception, which was without food) and Verrone Prime Vigne Aglianico 2009 DOC Cilento. Both played out well against the meat salad.

* Herb and toasted hazelnut crusted Provimi Veal Tenderloin, crispy Portobello mushroom risotto cake, grilled asparagus, veal sweetbread and port wine reduction. Paired against the overwhelmed Casabianche Cupersito Cilento Aglianico DOC 2009, but fitted nicely with Montevetrano Colli 2007 IGT di Salerno, 13%, a sort of superSalerno with 60/30 Cab/Merlot and 10% Aglianico (in Ontario at $100 a bottle through Nuray Ali of Ex-Cellars).

* Quebec Artisan Cheese Board, fruit compotes, savoury breads (Chevre Noir cheddar, an 8 year old cheddar, and a semi-soft cheese), served with Cantine Barone Pietralena Cilento Aglianico 2009 DOC, 14.5%, which was useful but I would also have wanted one or two more reds to try with the cheeses. The selection also needed a blue and a creamy cheese. There were three desserts (zabaglione, figs, and gelato) but no accompanying wine. This was a waste of resources.

The Downside: while the tasting actually started 15 minutes early, the dinner (with a different set of guests) started 45 minutes late.

The Upside: a chance to break bread with some wine agents and talk about wine.

The Contact Person: Giorgio Tinelli  trade@italchambers.ca

The Marketing Effectiveness/Execution of the Event(numerical grade): 87.

 

Chimo!  www.deantudor.com AND http://gothicepicures.blogspot.com

 

Dean Tudor, Ryerson University Journalism Professor Emeritus
Treasurer, Wine Writers' Circle of Canada
Look it up and you'll remember it; screw it up and you'll never forget it.
Creator of Canada's award-winning wine satire site at http://fauxvoixvincuisine.blogspot.com