Archive for February, 2020
Wine
A Wine Professional's Notes - It is easy to become a wine professional with a bit of study.
By: Reno Spiteri, BBA., CCTP., ACWP., Dip.Marketing
It is not the first time, that I happen to be entertaining guests at a restaurant, or giving advice to someone about wine selections for a private occasion, and even sometimes when one happens to strike a conversation with a restaurateur, or even overhears someone ordering a wine, that as far as they know wine falls just under two categories. It's either Red or White (or in more incongruous and daft situations, someone might also add another category - Rose D'Anjou - yes that's correct not just Rose', but you read well, Rose D'Anjou!). One has to sympathize with such a mentality or lack of knowledge, because the subject of wine is a vast and intricate one, but also one that has its rewards in the enjoyment of this exquisite beverage, especially if one knows what he is on abou...
Wine
Viticulture Notes by Reno Spiteri, BBA (Mngt).,Dip. Mrkt., ACWP
It is a sacrosanct fact, that is advocated by most wine professionals that high quality wine can only be produced from high quality fruit. This means that great wines and top quality wines are made in the vineyard, in fact 80 per cent of quality winemaking happens in the vineyard. There are a host of factors, both in the vineyard as well as in the winery that can affect the final product as it goes through the various procedures and is finally bottled and sealed. Even so, some top quality wines require further aging in the bottle, in some cases even for years rather than months, in adequate and temperature controlled cellars before they are released for sale to the consumer.
Many believe that the whole character of wine can be achieved in the winery, through modern equipment and new techniques, or through age-old traditional winemaking practices. Others incl...
Restaurant
August was a busy month for us, as apart from the five restaurants that we visited, (one of them twice) in Gozo, between the 15th and 18th of August, we had also visited and favourably reviewed another seven restaurants. Short reviews of these restaurants with photographs have already been published in our Facebook Group, but a concise, full round-up, of these seven restaurants shall be given here as well.
Dinner at Al Molo Restaurant - Portomaso Marina.
Friday, 1st August, 2014.
A wonderful five course degustation menu prepared by Chef Andrew Pace was enjoyed last Friday.
Very select, small portions of flavourful delicacies, masterfully prepared there and then by the chef, who also selected the wine to pair with his creations.
This is the type of food that has to be appreciated for its delicate flavours and preparation, and not for its quantity.
Food served in separate servings:
Aged speck with Roquefort cheese c...
