Wine Tasting – Finer Things 2013

Finer Things

Wine Tasting - FINER THINGS

Wine Tasting – FINER THINGS

A tasting of select organic wines @ The Greenhouse
42-46 Bethel Street, Norwich NR2 1NR
Friday 25th October, 7.30pm
£17.50 per person
Pay in advance in the shop

What are the fine things in your life?

Are they possessions? Are they sensations? Are they experiences?

A good wine can be all three. It is, however, the most dynamic and transient of commodities – it can only be sensed and experienced when we open the bottle, and liquidate the possession. When we pull the cork and break the airtight seal, we allow time and space to enter the bottle. We allow the wine to “breathe” – and we allow ourselves to breathe.

The finer things require time and space. Most wines attempt to express their terroir – the particular soil, microclimate and other characteristics unique to a particular place. Often, to a peaceful and secluded rural space. Yet most wines are destined to be tasted at speed in crowded urban environments, in rooms full of wines, inside which tasters fight for elbow room.

At Greenhouse wine tastings, we want to give you the time and space to give good organic wines the attention they deserve. Our evenings are relaxed and sociable. We seat guests at communal tables and give a brief guide of how to taste wine. We introduce each wine in turn, taste them as a group, and ask for your thoughts and opinions afterwards.

On Friday October 25th, we’ll go on a journey to some of Europe’s most prestigious terroirs. We will begin in Burgundy with Philippe Goulley’s Chablis, then travel to the Loire Valley for Christian Dauny’s Sancerre. We’ll return to Burgundy for two reds from Renaud Boyer – a 2008 Bourgogne Rouge, made without added sulphur dioxide, and a 2011 Beaune, from the heart of Burgundy. We’ll finish the evening in north Italy, sampling Erbaluna’s Barolo from Piedmont, and Fasoli Gino’s 2007 Amarone della Valpolicella from the slopes of Lake Garda, Verona.

Making an Amarone requires time, space and attention. Whole bunches of grapes are picked and left in drying rooms for up to three months. When the drying (or appassimento) process is complete, the resulting must is gently pressed, and the juice fermented. The wine is then barrel-aged for at least two years before release. The drying process concentrates the flavours – but reduces the volume. These wines are about creating small quantities of nectar to savour. And about creating experiences that linger even longer than the fine flavours.

The tasting line up:

Chablis, Philippe Goulley 2011
Sancerre Les Caillottes Dauny 2010
Bourgogne Rouge, Renaud Boyer 2008 (no added sulphites)
Beaune Les Prevolles Renaud Boyer 2011
Barolo, Erbaluna 2009
Amarone della Valpolicella La Corte del Pozzo Fasoli Gino 2007

Feedback from Bread and Wine, our last organic wine tasting:
‘The knowledge of the host is really impressive. Thank you for being so informative without pretension’
‘I can’t think of any possible improvements’