Category Archives: AGENDA

PROVENCE WINES CONQUER POLAND

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The wines of Provence are known for their attractive pink wine. Their whites and reds are also very high qualitative. The fame of the wines of Provence makes them take the path of export.

Poland, too, is interested in the wines of Provence. Recently, a large delegation of Polish importers and buyers visited Provence to taste the wines of Provence and choose to import into these important central-european country. The CIVP helped them select wines that will appeal undoubtedly to the  taste of Poles who also love summer wines. Indeed,  this continental country can sometimes be very hot during the summer.

PROSECCO MEETS KITCHENS OF THE WORLD AT “VINO IN VILLA 2012”

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From Denmark to Japan and Russia, the Conegliano Valdobbiadene Prosecco Superiore confronts the world at “Vino in Villa”, the classic Prosecco’s rendez-vous , from 19 to  21 May 2012 at San Salvatore’s Castle -close to Treviso- in Italy.

 

 

 

 

 

 

 

 

From Denmark to Japan to Russia, the kitchens of the world meet in the hills of Conegliano Valdobbiadene Prosecco Superiore to marry a wine that has become an international success.

At Vino in Villa, an event scheduled from May 19 to 21 at San Salvatore Castle’s in Susegana (TV), visitors can taste the new vintage of Treviso bubbles in combination with Japanese cuisine, sushi and sashimi, prepared by  Sosushi. The Russian presence will ben ensured by Skaski, which selects Russian products like smoked salmon, red salmon caviar and pirozhki. Special guest will be the Danish cuisine, thanks to collaboration with the Tourist representation  VisitDenmark, who will fly to Italy with  chef Klaus Styrbæk of the restaurant Kvægtorvet Odense (Fiona), for a five star dinner for the press.
The presence of the cuisines of the world will be coordinated by “gastrotourist” journalist  Vittorio Castellani better known  as Chef Kumalè, expert of world food in Italy.
As usual there will be the “Menu of Conegliano Valdobbiadene”. Also this year, in fact, chefs of restaurant of Treviso will propose one or more specialities that blend perfectly with fruity sparkling wine bubbles, the  most loved ProseccoSuperiore, from appetizer to the dessert.

YOUNG FARMERS AND WINEGROWERS WANT TO BE HELPED FOR THEIR GENERATION RENEWAL

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CEJA and MEP Milan Zver hosted a roundtable event in the European Parliament this thursday april 12th 2012 entitled “Sowing the Seeds to Harvest in Future: Supporting Young People into Farming” on the subject of generational renewal in European agriculture and young farmers measures in the CAP reform. Bringing together representatives from all three EU institutions, including a video message from Farm Commissioner Dacian Cioloş, interventions from MEPs Dess and Dantin, and Jesper W. Pedersen, Chairman of the SCA, there was broad consensus on the issue of the lack of generational renewal in European agriculture and the need for substantial measures to be taken to change this.

Attended by over 150 people, including MEPs, agri-attaches, journalists and young farmers from across Europe, the roundtable was hailed a success by co-organiser MEP Milan Zver, who said of the event: “Our objective was reached. We wanted to make sure more people knew about the lack of young people in the sector and that there are solutions to remedy this problem. That is what we achieved. The CAP reform is now in the Parliament’s hands, and it is up to us to make sure that the measures included on young farmers in the Commission’s proposals are secured and improved.”

Followed by a press conference, this event attracted significant attention from agri-representatives across the sector, and President of CEJA, Joris Baecke, used this opportunity to urge all three institutions to prioritise generational renewal in the CAP reform. Mr Baecke, speaking directly to the institutions, stated that “The future of agriculture is in your hands. We cannot wait another five years for these crucial measures, or there won’t be any European farmers left for the CAP to cover. We have highlighted the importance of the problem and proposed the appropriate solution: you must now ensure that this reform opportunity is not missed, so as to secure a competitive, productive and sustainable future for European agriculture.”

MONACO: LE LOUIS XV CLEBRATES ITS 25th ANNIVERSARY OF ESSENTIAL CUISINE

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This year, the Louis XV is celebrating its 25th anniversary.

“My encounter with Monaco was a magical and important moment in my life. It is here between France and Italy that I have concentrated my Rivieras. Today, I know that this region that serenades the sun has inspired all my cooking. Its strength and honesty are drawn from the earth.” Alain DUCASSE

Launching a year of celebration, a very special birthday menu will be inaugurated this spring, on 22 March, a perfect illustration of the Louis XV cuisine: sincere, well tuned, respectful and delicious. An event that will be the cause for a worldwide celebration from Alain Ducasse’s chefs, who will pay tribute to essential cuisine by adding an especially created Mediterranean-inspired dish to their menu; others will chose the Louis XV signature dessert: le Baba au rhum comme à Monte-Carlo.

A journey to the heart of the Rivieras … Inspiring and inspired

In May 1987, Mr. Ducasse opens the doors to the Louis XV. Prince Rainier III of Monaco and Monte-Carlo SBM entrust him with the daunting task of turning the Louis XV into the first hotel restaurant to be awarded three Michelin stars, and as a deadline, he is given a maximum of four years. Against all odds, only thirty-three months later, Alain DUCASSE -33 years old at the time – wins the challenge: three stars are awarded to the restaurant. The momentum is gathering, yet the adventure has only just begun. On the Casino Square, the Hôtel de Paris is home to the Louis XV. The moment the client exits the revolving door, they are plunged into the history of this legendary Palace, so evocative of the elegant splendor of the Belle Époque. Those seeking culinary emotions are naturally drawn towards the Louis XV. Then begins a journey where time stands still. The sumptuous Versailles-inspired dining room, frescoes, velvet, chandeliers and large mirrors, the fine bone china, crystal and vermillion … Inside this dazzling setting, the service evolves, a discreet ballet of an attentive staff, entirely dedicated to the 50 guests.

A tribute anniversary menu

The menu imagined by Alain Ducasse, Franck Cerutti and Dominique Lory to celebrate the 25 years of the Louis XV simultaneously pays tribute to Nature, who within it, presents all its treasures, and to those who are its modest craftsmen. During his years as an apprentice to Michel Guérard, Roger Vergé and Alain Chapel, Alain Ducasse has retained what has become the cornerstone of his culinary philosophy: to exalt the truth in all products without impairing them, searching for the source of the flavor. The cook only interprets with measure and humility what Nature has offered. It is this simple story that the chef has written throughout the years at the Louis XV. As a lover of life and Nature, the chef declares his unconditional passion for the produce. He apposes his hallmark onto masterfully orchestrated cuisine, uniquely inspired and simplified in appearance.

“Because a restaurant is above anything, a place to eat” says Alain Ducasse, adding that we owe it to ourselves to “give back to technique its true and unique role: to reveal the flavors of nature.”

http://www.alain-ducasse.com/

BORDEAUX 2009: A MAGNIFICENT VINTAGE

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Weather conditions this year have been particularly favourable for the vine’s growth cycle and the grapes’ ripening process.

The months of July and August saw high temperatures and a generous amount of sunshine. This fine weather continued into September, with an alternation between cool nights and warm daytime temperatures, which encouraged a concentration of aromas and an increase in anthocyanins (pigments). The grapes ripened ideally and harvests dates are now being staggered.  Crops being gathered are perfectly healthy.   It is too early to make an estimate about harvest volume.We should keep in mind that hailstorms during the month of March caused significant damage to 19 000 hectares of vines (15% of the total Bordeauxwinegrowing region).  The extent of this damage varied considerably from one plot to another in vineyards, but the result is a decrease in production.

Dry white wines

Harvests of white Sauvignon grapes begun on 27th August in the earliest-ripening areas.  In September harvesting of this variety became widespread and continued afterwards with the Sémillon variety.

Red wines

Merlot grapes are currently being picked.  Harvests of this variety begun in mid-September for the earliestripening areas.  The berries are intensely aromatic, full of  fl avour, showing excellent concentration in sugar; the pips are crunchy and the skins appear to have marvellous colour potential (anthocyanan evels are high).  Acidity levels are low; this is an indication of excellent ripeness.Harvests will continue with Cabernet Franc in the  first days of October, followed by Cabernet Sauvignon, depending on the earliness of certain terroirs and how ripeness has developed.

Sweet white wines

 

CIVB A. Benoit

CIVB A. Benoit

Gathered by successive stages of manual sorting on the vine, harvests of grapes for sweet white wines have barely begun.  Weather conditions at present are ideal for these grapes that undergo the infl uence of an extremely specifi c micro-climate.  Humidity, in the form of early-morning mists, encourages the work of the botrytis cinerea fungus (noble rot), a vital factor for producing these wines.  Very warm daytime temperatures dry out the grapes and concentrate all their fl avours.  The grapes express remarkable aromatic potential.

 

HENRY BORZI

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