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Wines of Sicily ~ Part 1 – Sicilia en Primeur 2015

The 12th edition of Sicilia en Primeur was held this year in Taormina at the Grand Hotel, Atlantis Bay from April 14th to April 18th. Organized by Assovini Sicily, it’s one of the most important events of the year – it’s the international preview of the last vintage, addressed to both Italian and international press.

Who is the Assovini Sicily?

Assovini Sicilia was founded in1998 by three leading wineries: Diego Planeta (Planeta Estates); Giacomo Rallo (Tenuta di Donnafugata); and Lucio Tasca d’Almerita (Conte Tasca d’Almerita) for the purposes to meet the challenges of the winemaking sector, including the promotion and communication on behalf of its members.

Assovini Sicily currently has 72-member companies, which express all the areas of production.

Today it represents 80% of bottled wine in Sicily and 59% of it is exported exclusively to USA, Canada, Brazil, China, Japan, Russia, Switzerland, Germany, UK and Scandinavia. The total amount of the bottled wine by the Assovini shareholders is worth approximately 250 million euros.

Sicilia en Primeur 2015

Over 70 international and 20 Italian wine journalists attended this year’s Sicilia en Primeur. We had a chance to speak directly with owners, winemakers and marketing teams. Forty members from Assovini Sicily participated and here we the opportunity to taste over 300 wines from the 2014 harvest, including some previous years. The tasting was a full expression the different wine areas of Sicily.

This year’s theme was sustainability and biodiversity. Of the 72 members, 61% have environmental certification, 39% produce wine from organic grapes and around 82% operate according to the rules of the guided and integrated pest management. Assovini Sicilia also believe “it’s their ethical duty to the local community and nature, to be concerned for the environment”. What makes this Sicily so special is that the producers take great lengths to preserve the environment by: recovering indigenous grape varieties which are naturally adapted to their microclimates; invest in technology to produce clean energy, such as solar panels and wind mills; and reduce the resource consumption by using efficient work procedures. Several protocols of sustainable practices have been adopted.

Francesco Ferreri, President of the Association states: “we have set ourselves the aim of presenting to the world oenology quality that respects the environment and safeguarding the biodiversity that characterize Sicily”. This says it all.

Vintage 2014 – A Great Year

It was a difficult harvest everywhere but Sicily, with producers being optimistic. The weather conditions improved at the end of June and the vineyards enjoyed a warm and dry growing season typical to the island. Francesco Ferreri, president of Assovini Sicilia says: “The quality of the production this year will give great balance and elegance to Sicilian wines”.

Sicilia en Primeur 2015 – Tasting

The tasting was organized two ways.
There was the “Producers Room” which was dedicated to “meet and greet” the owners, winemakers and marketers. Here we had the opportunity to taste wines from different vintages and participate in vertical tastings, with a strong emphasis on the 2014. Then there was the “Sommelier Room” which was dedicated to tastings coordinated by sommeliers. Some of us seized the opportunity to participate in blind tastings.

Sicilia en Primeur 2015 – My 2014 Favorites and ones to look out for:

Cottanera Etna Bianco 2014

Baglio di Pianetto Ficiligno 2014

Caruso & Minini Grecanico 2014

Donnafugata Prio 2014

Fazio Aegades Grillo 2014

Feudo Maccari 2014

Girolamo Russo Nerina Etna Bianco 2014

Masseria del Feudo Grillo 2014

Occhipinti SP68 Bianco 2014

Planeta Cometa Fiano 2014

Rallo Beleda 2014

Rapitalà Vigna Casalj 2014

Tasca d’Almerita Cavallo delle Fate 2014

Terre di Giurfo Suliccenti 2014

Valle dell’Acate Zagra 2014

Zisola Azisa 2014

Sicilia en Primeur 2015 – List of participating wineries:

AL – CANTARA
ARIANNA OCCHIPINTI
AZ. AGRICOLA GREGORIO DE GREGORIO
AZIENDA AGRICOLA TORNATORE
BAGLIO DEL CRISTO DI CAMPOBELLO
BAGLIO DI PIANETTO
BARONE BENEVENTANO DEL BOSCO
BARONE DI VILLAGRANDE
BARONE SERGIO
CANTINA WIEGNER
CANTINE RALLO
CANTINE SETTESOLI
CARUSO & MININI
COTTANERA
CUSUMANO
DONNAFUGATA
DUCA DI SALAPARUTA – CORVO – FLORIO
FAZIO CASA VINICOLA IN ERICE
FEUDI DEL PISCIOTTO
FEUDO ARANCIO
FEUDO MACCARI
FEUDO PRINCIPI DI BUTERA
FIRRIATO
GIROLAMO RUSSO
GRACI
LE CASEMATTE
MARCHESI DI SAN GIULIANO
MASSERIA DEL FEUDO
MUSITA
PIETRADOLCE
PLANETA
PRINCIPE DI CORLEONE – POLLARA
SPADAFORA
TASCA D’ALMERITA
TENUTA DI CASTELLARO
TENUTA DI FESSINA
TENUTE RAPITALA’
TERRE DI GIURFO
VALLE DELL’ACATE
ZISOLA

Also integral to the event we visited the production territories and visited 10-13 wineries, depending on which tour you were assigned. See Wines of Sicily Part 2 – The Tour

Liz Palmer

Veuve Clicquot RICH – The Champagne for Mixologists

Each year LVMH unveils exclusive new products that celebrate the summer season.
One of their latest sun-drenched offerings debuts with “RICH”, a new champagne from Veuve Clicquot. Enveloped in seductive silver foil, RICH is an exciting new expression of Veuve Clicquot’s savoir-faire, created specially to be used in mixed cocktails. RICH is sweeter than other champagnes and brings out the best in the fruit and vegetable that it’s mixed with.

Cellar Master Dominique Demarville reconnected with the origins of Champagne-making traditions, when sparkling wines were dubbed “rich” because of their sugar content. A perfect example is the 1840 Veuve Clicquot found at the bottom of the Baltic Sea off the Aland Islands, which contained more than 150 grams of sugar.

Intrigued by this style of champagne, Demarville set out to reinvent this tradition with a fresh approach. Working with mixologists, he composed a cuvée with much higher sugar content than other Veuve Clicquot champagnes, at the same time increasing the percentage of Pinot Meunier grapes in the assemblage to emphasize the freshness and fruitiness of RICH.

Designed to be enjoyed on the rocks or bring out the Clicquologist in you and combine Veuve Clicquot RICH with pineapple, grapefruit zest, cucumber, celery, pepper or tea.

“Sugar in champagne is like spices in a recipe: when the dose is perfect it reveals new aromas and transforms the palate,” Dominique Demarville explains.

Review of Casa De Campo, Dominican Republic

By Robert Roland + Liz Palmer

Casa De Campo, one of the Caribbean’s legendary resorts boasts six restaurants and three award-winning golf courses – one being the top golf course in the world, the Teeth of The Dog. That’s just the beginning and the Casa story tells the tale of constant evolution and corporate contribution.

Casa de Campo translated means “homes from cropland” and the real beginning started in the late 1960’s with the success of the Gulf + Western sugar mill operation at La Romana.

Alvaro Carta operated the largest producing mill in the world at the time, and was interested in investing profits into impoverished parts of the island. Alvaro Carta decided to bring in designer Pete Dye in to design a hotel and golf course. Originally the plans were drawn up for an area just outside Santo Domingo but Dye focused on an area near the La Romano Sugar Mill.

Dye started building an Executive Course for the employees of the Sugar Mill and in walking the Caribbean coastline realized that a course along the shore was something special. This course was hand-built by over 300 Dominicans. Coral rock was chipped by sledgehammer and soil was carted in by wagon.

The course was originally called Cajielies which refers to the cashew trees in the mountains, the name was changed to “Teeth of The Dog” when Dye heard locals refer to the sharp coral rock, which looked like canine teeth, as “ diente del perro” (teeth of the dog in Spanish). Teeth of The Dog officially opened in 1971 with seven of the most spectacular holes in golf along the shore of the Caribbean. We toured this and this is something to be seen.

By 1974 the Casa De Campo resort opened as an executive retreat for Gulf + Western Employees and a private airport was built at the resort to accommodate CEO’s and other executives who arrived by private jet.

Over the next ten years Casa has evolved into a resort for many reasons. Prince Maharajah Jabar Singh helped start organized polo, breeding and training. Tennis was added. Altos de Chavon, a village showcasing Dominican art and culture was completed and features many cafes, restaurants and a 5000-seat Grecian style amphitheatre inaugurated by a Frank Sinatra HBO televised special on August 20, 1982.

In the mid-1980’s the property was sold to the Central Romana Corporation and Carta’s dream started to take off in a whole new dimension which is still expanding to this day.

In many ways the story of Casa de Campo in 2015 is being rewritten again.

Casa de Campo’s resort community is spread out over 7,000 immaculately manicured acres which includes: the main hotel, guest rooms, world-class spa, riding stables, polo, tennis, an immaculate private beach, marina, Altos de Chavon – a cultural village with amphitheatre, seven restaurants and several neighbourhoods of privately own villas with many pampering amenities. Casa de Campo’s has its own real estate brokerage onsite and helipad. This sheer size is class and understated, in fact you actually get a golf cart to manoeuvre around the property when you check- in.

Accommodations are everything one would expect of from a world-class hotel and Casa de Campo did not disappoint. We stayed at one of the elite guest rooms, which was conveniently a two-minute golf cart ride to the main building and face out onto one of the greens.

Amenities include a 42-inch flat screen television, marble vanities, iPod/iPhone docking stations, an espresso coffee machine with L’Occitane products found in the bathrooms.

Hidden away in the tropical foliage of Casa de Campo is Casa de Campo Spa – it’s a true sanctuary for renewal. Everything at the spa speaks to the body, spirit and mind being one and being in total alignment. It is delivered by exceptional practitioners, in world-class facilities and one client described the spa as “an incredible spa experience that truly lifted my soul”. There are seven spa suites, each with a private shower with a Zen garden. With a local twist, indigenous ingredients are used such as Dominican Coffee exfoliation, Fruity-Herbal Body Wrap and Choco Body Mask. A true indulgence!

There are seven restaurants in and around Casa de Campo to indulge in. The three main dining experiences are La Caña by Il Circo (Steak, seafood with a good selection of wine) overlooking the pool and spa area, Lago Grill, a full-service restaurant with alfresco dining, and Beach Club by Le Cirque, an elegant beach front dining experience featuring Le Cirque-trained chefs.

Other popular restaurants include La Piazzetta, a gourmet Italian dining experience at Altos de Chavon, La Casita at the marina, where seafood and tapas are the draw and Chinois with breathtaking views at the marina views serves up pan-Asian flavors, Cantonese specialties, Japanese sushi, sashimi and other Oriental dishes.

Our top two were the Beach Club by Le Cirque with two outstanding signature dishes: Lobster Salad and Grouper, and La Piazzetta both for their top service, wine list and over all dining experiences.

At Casa de Campo we found an excellent equestrian center which staff is on hand for lessons in English or Western-style riding and jumping. For ages seven and up, three ponies rides are available on Anita, Juanito or Miguelito. We did a trail ride around the polo fields and saw some teams at practice.

World-class polo has come to the Caribbean – There are three polo fields: one practice field and two for matches.

Casa de Campo is best known for its three Pete Dye-designed golf courses, namely The Links, The Dye Fore and considered by many to be the top 18-hole course in the Caribbean and one of the top in the world, Teeth of the Dog. This course has seven holes along the brilliantly colored Caribbean Sea. One of the golf pros told us “most of the world’s great oceanside courses play along high cliffs, the Teeth of the Dog is ocean level and you’ll feel the spray of the waves on a couple of holes”.

Other “Sporting Life” activities

Water sports such as boating, fishing river sailing, ocean sailing, kayaking, snorkeling and Scuba

Tennis at La Terraza Tennis Center with 13 Har-Tru Courts

Jim McLean Golf School

Bicycle rentals

Fitness Center with Cybex equipment, treadmills, stationery bikes, free weights with an area dedicated to improving golf performance

Shooting Center with more than 200 stations for sporting clays as well as three trap and skeet layouts

A 150-slip Marina & Yacht Club facility with upscale shopping

Supervised children’s programs

Power Patrons:

Bill Clinton – Former US President

Elizabeth Taylor – Actress

Luciano Pavarotti – Famous Tenor

Carolina Herrera – Fashion Designer

Shakira – Singer

Gloria & Emilio Estefan – Musical Icons

Marc Anthony – Singer

Enrigue Iglesias – Singer

Jimmy Carter – Former US President

Puff Daddy – Famous Rap Singer

George HW Bush – Former US President

Greg Norman – Professional Golfer and Course Designer

Jean Chretien – Prime Minister of Canada

Nick Faldo – Professional Golfer & Course Designer

Karim Ostreicher – Princess of Austria

Mikhail Gorbachev – Former Leader of the Soviet Union

Michael Jackson and Lisa Marie Presley were married at Casa de Campo.

At Casa De Campo you have the very best of everything… fabulous accommodations, gourmet dining, world-class sporting adventures, pampering spa treatments and personalized guest services. You might even bump into an international celebrity or dine under the stars besides one of the world’s financial moguls or politicos.

Casa de Campo

1-800-877-3643 or (305) 856-5405

www.casadecampo.com.do

Twitter: @casadecampo

Facebook: Casa de Campo Resort

Review of Serisso 47, Trapani Silicy + Saint Germain (Brut) Firriato

Serisso 47 is located in the heart of Trapani’s historical center and it is interesting to note that it was formerly a Bourbon palace in the 17^th century.

Serisso 47 has a wonderful cozy and elegant atmosphere. The cuisine truly interprets the traditional cuisine of Trapani – the catch of the day, which is brought to your table by trolley. I highly recommend you experience this as each fish is pointed out and explained along with the cooking preparation. There are other regional dishes including spaghetti with sea urchins.

I found the wine wine list to be large with a great selection of regional Sicillian wines. Our choice was Firriato’s Saint Germain (brut) – these wines come from Borgo Guarini estate in Trapani. This sparkling wine was the perfect accompaniment from our appetizer right through to dessert.

Tasting Notes:

Colour: straw yellow

Nose: notes of white fruit with some citrus

Palate: varied and complex, the balance of acidity and freshness enhances the persistence through to a finish marked with mineral notes. Persistent bubbles.

It’s interesting to note that Catarratto and Grillo’s individual characters are present and easily distinguished.

Overall with Serisso 47 you get tradition, innovation, wonderful local flavors and excellent presentation.

Serisso 47

Via Serisso, 47

91100 Trapani

T: (0039) 0923 26 113

www.serisso47.com

Liz Palmer

Wine + Lifestyle Journalist

Interview with Meritxell Lecha Vinuesa, Manager of Passion by Martin Berasategui, Paradisus Palma Real, Dominican Republic

Before assuming her current role as the Manager of Passion, Melia in Punta Cana, Meritxell Lecha Vinuesa worked with Martin Berasategui for 7 years in managerial positions at Restaurante Enoteca, Hotel Art (2 Michelin star restaurant in Barcelona) and Restaurante Lasarte (2 Michelin star restaurant in Barcelona), and Restaurante Gaig (1 Michelin star restaurant in Barcelona).

Martin Berasategui winner of 7 Michelin stars, and for the last six years his restaurant San Sebastian, Spain has been listed as one of The World’s Top Fifty Restaurants.

I sat down with Meritxell to discuss everything from the restaurant Passion, to Chef Martin Berasategui, to glassware, and of course Champagne. Step into Meritxell’s world with me.

Liz Palmer

I understand that Paradisus Resorts are responsible for bringing Martin Berasategu, the seven-star chef to the Caribbean two years ago. Can you tell me has it been a success?

Meritxell Lecha Vinuesa

According to Trip Advisor, Passion is the number one restaurant in Punta Cana and the number two restaurant in all of the Dominican Republic – that tells us!

Liz Palmer

Has Passion won any recent awards?

Meritxell Lecha Vinuesa

I’m very proud to say that we received four months ago the 4-Diamond Award by AAA.

Liz Palmer

What is Passion by Martín Berasategui’s signature dish?

Meritxell Lecha Vinuesa

That’s funny that you ask this — the signature dish at Passion and all of Martin’s restaurants Spain is Egg cooked at lower temperature with fine-herb liquid salad. People all over the world ask for this dish – it’s a very popular on the menu.

Liz Palmer

How often does Chef Berasategui come to the Dominican Republic to oversee his restaurant and brand?

Meritxell Lecha Vinuesa

Martin comes three to four times a year to review the menu. His presence also impacts the selection of products, staff training and standard operating procedures.

One of Martin’s philosophies is that he works with local produce and fruits and meats. In the Dominican his menu and recipes are 50/50 50% Spanish and 50% Dominican influence.

When Martin changes a recipe he changes it gradually and slowly.

Every two to three months he changes two to three dishes.

One thing to note is that the chef is very flexible in changing the menu for customers that have food allergies and for strict vegetarians.

Liz Palmer

Tell me about the wine list, like who selects the wines?

Meritxell Lecha Vinuesa

The wine list is developed by the head sommelier who works together with the chef and the tasting menu.

The specially selected wine pairings have been developed from three separate wine lists created exclusively for the restaurant.

Liz Palmer

Which stemware does Passion use?

Meritxell Lecha Vinuesa

We use Stölzle from Germany, its innovative, excellent quality and lead-free for wine glasses – the various shapes and flutes. We also use their decanters.

It’s important that the team undergoes training and learns to understand the importance of each wine and food pairing.

Liz Palmer

Every year we see new and interesting restaurant trends develop. – What do you do to keep up and pushing the boundaries?

Meritxell Lecha Vinuesa

It’s important to compare competitors and to learn what they do and how they do it. It’s also good to travel to different countries and see and experience different cultures and bring this back home.

Liz Palmer

On a personal note – what is your favorite dish on the menu?

Meritxell Lecha Vinuesa

I have a few favorites: the turbot fish, slow cooked veal with potato risotto

What is your favorite restaurant around the world?

I have two favorites: Restaurante Martín Berasategui, in Lasarte. This restaurant has maintained a three-star rating from Michelin since 2001, and El Celler de Can Roca is at heart a local family-owned restaurant rooted in the fiercely independent state of Catalonia and named one of the top 50 restaurants in the world

Liz Palmer

You have an opportunity to taste lots of interesting and unique wines. Do you have a preference for Champagne?

Meritxell Lecha Vinuesa

Yes absolutely – my favorites are: Bollinger ‘Grande Année, Veuve Clicquot La Grande Dame, and Cristal Champagne and I do collect.

TYPE OF CUISINE:

Berasategui has incorporated Caribbean flavors into his signature cuisine. Local seafood has a starring role. Dining a la carte or enjoy the full sampling menu with wine.

ATMOSPHERE:

Rich with design and colour – airy vaulted ceilings with whimsical lighting features and stunning art pieces.

OPENING TIMES:
This gastronomic experience serves dinner nightly or Private Parties

DRESS CODE: Resort Elegant

Passion by Martin Berasategui is accessible to local residents and visitors.

Liz Palmer
Wine + Lifestyle Writer