Cellar Tours Blog

Luxury Food & Wine Tours in France, Ireland, Italy, Portugal and Spain

Report from Merano Food and Wine Festival 2008

Posted by gen On November - 15 - 2008

This past weekend we attended the phenomenal Merano Food and Wine Festival in Northern Italy. Held in this South Tyrolean spa town, elite food and wine producers from around the world descend on Merano for this fair. All we can say is we have a tough job! Here is a full report of what we saw, tasted and fell in love with:

About the Merano Wine Festival:

-It was launched on November 4th, 1992, as a platform for the absolute best selection of wines, presented by the producer/owner themselves.

- Each producer´s wines have to pass a rigorous selection tasting process in order to be present and only wines that get the highest ratings are there. The producers introduce new wine vintages not yet on the market.

- There are over 600 wine producers from Italy, France, Austria, Spain, Portugal, Chile, USA, etc

- Over 100 gourmet food producers from Italy

- 15 Michelin starred Italian chefs

- A simultaneous truffle auction takes place here at Merano at the same times as in Tokyo and Alba (see results of this year´s truffle auction here.)

The fair is huge and so we focused on specific events like- “Centum”, “Italia Excellentis” and Culinaria.

We spent a bit of time tasting the big names and famous regions like Tuscany, Franciacorta, etc, and LOVED-

Cabochon Franciacorta from Monterossa- vintage Franciacorta, made with Chardonnay and Pinot Noir, over 40 months on the lees, elegant, complex, rich nose, long aftertaste.

Ai Suma and Bricco della Bigotta from Braida

Lupicaia from the superb Castello del Terriccio estate in Northern Maremma

Setteponti - (their wine Oreno was one of the wines for the wine auction held on Saturday http://www.grwineauction.com/)

La Quadratura del Cerchio from WineCircus - one of Roberto Cipresso´s projects (the famous Italian winemaker)

Then we focused on “lesser known” grapes, wines, regions:

Pignolo from Dorigo winery - Pignolo is one of the most ancient grapes and wines from Friuli; abandoned in the past as it gives very low yields. Dorigo started replanting it in 1976, now there are very few producers in Friuli making it (about 10), but they are increasing, as this is one of the best red wines you can find there.

Tazzelenghe 1999 La Viarte - Also a red native grape, its name means “Tongue stinging” or “Tongue cutting” as it has very strong tannins and needs age to smoothen out; it is hard and rustic when young, but velvety and with very distinctive character after aging

Sciacchetrà Buranco - one of our favorites from the Cinque terre

Asprinio Grotta del Sole - Unusual white from Campania. It is an ancient indigenous grape from the Caserta subregion , in particular Aversa: It is cultivated using the “maritata” or “alberata” syste. This estate produces 2 sparkling wines-one Charmat method, light and very fruity, easy to drink (prosecco style); one with traditional method in the bottle (champagne style) that has strong orange notes on the nose, long lasting and small bubbles, very fresh in the mouth, creamy, full bodied, long aftertaste, good acidity.Perfect to match with the fabulous fish products we tasted at the Culinaria Event from Trota Oro high quality fish from the Trentino region.

Tal Luc, Confini and Lis from Lis Neris -Lis is made with Chardonnay – Pinot Grigio – Sauvignon: it is complex, intense, unusual. Confini is made with Gewürztraminer, Pinot Grigio and Riesling, straw yellow, intense notes at the nose, with white fresh fruity hints; soft in the mouth, well balanced, full bodied, long aftertaste. Tal Luc is the sweet wine made with Verduzzo and a little bit of Riesling. Gold yellow, clean on the nose with strong notes of apricot, honey, vanilla. Sweet, but well balanced, intense and complex. Perfect with the exquisite blue cheese made with buffalo milk we tasted at Culinaria!

Pinot Nero and Essenzia from Pojer e Sandri -Pinot Nero aged in barrique. Clean, red fruits, tobacco and chocolate at the nose. Well balanced, full bodied, sapido. Essenzia, sweet wine made with a blend of Chardonnay, Sauvignon, Riesling Renano, Gewurztraminer, Kerner. With pourriture noble (noble rot). Very intense notes of ripe fruit at the nose, aromatic in the mouth, full bodied.

In the Culinaria section as mentioned above we tasted some AMAZING FOOD! Some of the foods we fell in love with and their producers include:

- Blue cheese made with real Buffalo milk, produced in Lombardy (see link above)

- Salame cotto and Lingua salmistrata from Salumi Migliorati – Via Gerrone 26010 Cremosano (CR) Tel. +39 0373 274407

- San Daniele Ham from Bottega del Prosciutto-Levi Via Umberto I 2 – 33038 S.Daniele del Friuli (UD) – Tel. +39 0432 957043 (they have 5 pigs per hectare, free range in the woods)

- Soppressa from Salumificio Bazza – Via Fossetta 3 – 35020 Terrassa Padovana (PD) – Tel. +39 049 9501066

- Lardo from Lardo di Colonnata di Giannarelli Via Comunale di Colonnata 2 54033 Colonnata (MS) Tel. +39 0585 758093

- Rice from Cascina Veneria – Tenuta Veneria – 13034 Lignana (VC) – Tel. +39 0161 314233

- Capperi (Capers) patè and pesto, Capperi di Pantelleria, Cucunci from Bonomo and Giglio

- Mozzarella and Burrata cheese, served with parsimone cream

- Olives and L’Olio Almeoli extra virgin olive oil

- Chocolate with Brunello wine from Via del Paradiso in Montalcino

- Celebrity chef Moreno Cedroni´s products like Salumi and Confezioni