Noble rot: one of Italy’s most famous dessert wines Sept. 25!
Above: Traditional drying method for Vespaiola grapes used to make Torcolato, one of Italy’s most famous desert wines.
It sounds paradoxical, right?
It’s actually a reference to botrytis, a form of bacteria that is allowed to grow on grapes that are destined to become one of Italy’s most famous dessert wines: Torcolato.
As the grapes are hung and dried in a traditional attic (like the one above), the “rot” desiccates (i.e., removes moisture) from the fruit, thus concentrating its sugars and its flavor.
The result — as in the case of the Maculan Torcolato that we’ll be pouring this evening at Vino Vino — is one of the most coveted and expensive wines in the world.
Here’s a preview of Chef Marco’s superb menu. Reservation info and details follow.
2012 Sauvignon [Blanc] – cured salmon
2012 Pino & Toi [Pinot Bianco, Pinot Grigio, Friulano] – frisée salad
2010 Brentino [Merlot, Cabernet Sauvignon] – grilled veal sweetbreads
2009 Fratta [Cabernet Sauvignon, Merlot] – oxtail gnocchi
2001 Dindarello Moscato [Moscato Fior d’Arancio]
2008 Torcolato [noble rot Vespaiola]
Maculan: an Italian Icon
Weds., Sept. 25
$75 per person
not including tax & gratuity
five SIX wines – five courses
PLEASE CALL (512) 465-9282 TO RESERVE.
Angela Maculan will be pouring her family’s iconic wines and speaking about her father Fausto’s legacy as one of Italy’s greatest and most influential winemakers.