 |
New identity: White Tai, Tai Red and Lison Classico |
|
|
|
1 to 3 March, the event
created by journalist Marcello Coronini was selected the Region Veneto,
partners of the event to publicize the new identity of Tocai which last
year lost the battle with the Hungarians and was renamed Red Tai Tai and white in Berici
(Vicenza) and Lison Classico area of Lison Pramaggiore (Venice).
During the magnificent wines, one of three events planned next to the congress Gourmet Chef in Concert, and Seduction of Gola, a selection of gourmet, you can taste the Red Tai Tai Lison and White classic, presented by companies Col Bugano Socuietà Agricola , Azienda Agricola Cavazza, Italo Cescon, Pegoraro farm and Qualithos for Tai, an association that presents the wines from two wineries Dal Maso and Le Pignole and Bosco del Merlo, Mosole for Lison Classico. Here is some more information on these extraordinary wines, the pride of the Veneto. Tai: production typical of Berici, presents the two types Red, White and first and foremost. In particular, the White Tai develops mainly in the production of the Piave. Thanks to the Veneto Region, from October 18, 2007 was introduced on behalf of Tai. The ampelography can pull over to the Red Tai Cannonau of Sardinia and then to the south-east French Grenache and all'Alicante red (or black) of Spain, particularly the area of Barcelona. The small differences, which often relates to the size of the cluster, the length of the stalk and other parameters (sugars, acidity and weight of the bunch), depend solely due to changes in biotypes examined. It 'a supple wine that allows many possibilities for combining them, demanding prefers pasta dishes, the finest meats. E 'excellent with ham, poultry and noble with polenta and salt cod. Tai White, however, presents the classic characteristics of Tocai. Pale yellow color, fresh aroma and light, pleasant and fruity, a dry, fresh and harmonious. It goes well with light pasta dishes, dishes made with cheese and fresh vegetables. The Lison Classico: Produced in the area of Lison Pramaggiore, in the Venetian, its cultivation is attested by the end of the eighteenth century according Dalmasso, who baptized him in 1933 Tocai Friulano. After the ruling that banned the use of the name Tocai, assumed the name of Lison Classico. Yellow in color, more or less loaded with green reflections and sometimes golden, dry flavor, velvety smooth and elegant. E 'with good body and persistence. Ideal as an aperitif, with light appetizers, light pasta dishes, fish. The Veneto is also the protagonist of Congress Gourmet Chef in Concert. Tai and Lison Classico, in fact, will be paired with three dishes made with Venetian Excellence: The Slow Food Chicken and Lamb Padovana dell'Alpago. To interpret the products will be Conrad Fasolato the Met restaurant in Venice, Chef Renzo Dal Farra of Locanda San Lorenzo, Nicola Portinari of the restaurant La Peca and Franco Luis del Molino Stucky. The Veneto is present then enjoying the scene with its best expressions, the beauty of Venice, the flavors of dishes and aromas in the glass. In addition to these, Magnificent Wines will host about 100 wineries throughout Italy arranged according to provenance, sea, mountains, plains and hills. There will even foreign guests, the wines of Austria and Slovenia. "Ours is an extraordinary country," says Marcello Coronini, creator and organizer of the event "because you can find in unexpected places real delight. So we made room to winery also unknown but of great quality and value with a story to tell. Visitors can then make a real tour of Italy and Europe through the glasses. Among them a place of honor will be reserved for Tai and Lison Classico ". Information: www.gustoinscena.it - This e-mail address is being protected from spam bots, you need JavaScript enabled to view it tel 02-29404086. |
| < Prev | Next > |
|---|
|
