[Taipei 台北] Wine Tasting Event at Bellissimo Bistro 向日葵餐廳 Valdivieso Chilean Wines Mushroom Risotto Braise Osso Bucco

Six Varieties of Valdivieso Chilean Wine

Bellissimo Bistro 向日葵餐廳

Address: 台北市和平東路一段141巷7號之2
Phone: 02 2391 9722
Date: 2014/10/18
Price: 1600 NT (dinner included)
Valdivieso Wine Tasting Event

I haven't written a restaurant review for a while. Instead I have been busy getting familiar with the research at Harvard and planning the life in Boston. Moreover, this imminent medical relief mission to Nepal requires some preparations as well. Last week, I was contacted by Taiwan Root Medical Peace Corps for an interview on the police radio station pertaining to my recent volunteering and future plans. The orientation for the Nepal trip was on the following Monday, so I planned the trip to get the most out of it. I messaged Kelly, a wine retailer and blogger of the famous Les Femmes Co. 微型輕熟女人類誌, for a meetup to learn about her trip to Spain, how she decided to become a wine retailer and start the blog, and her planned trip to Cambodia. Unfortunately, she was busy this weekend because her company was hosting a wine tasting event on Saturday. As a wine novice, I am eager to learn more about wine. So I asked her to sign me up.

Here's the list of six wines that we got to taste, wine details from the invitation:

1. Valdivieso Sparkling Extra Brut 威帝偉士大甘型汽泡酒

法國葡萄酒大賞 卓越優勝獎 / 神之雫第 30 集

2. Valdivieso Reserva Carmenere '07 威帝偉士精選陳年卡門內里紅酒

世界葡萄酒大賽 銅牌獎 / 知名葡萄酒作家陳匡民推薦

3. Valdivieso Single Vineyard Pinot Noir '10 威帝偉士單一葡萄 園黑皮諾紅酒 

世界葡萄酒大賽 金牌獎

4. Caballo Loco No. 9 癲馬旗艦酒 

智利十大名酒 / 智利十八羅漢排名第三 / 世界上唯一使用雪莉桶方式釀造的酒款

5. La Primavera Field Blend '04 春天旗艦酒

釀酒師超越巔峰之作,限量釀造的秘密酒款

6. Eclat  Botrytis  Sémillon '11 「一克拉」貴腐甜白酒 

Decanter 品醇客世界酒展 銀牌獎

湘誠, the company Kelly works for, has invited the Import & Export Director of Valdivieso, Christian Sotomayor, to this particular event to introduce Chilean wine. According to Mr. Sotomayor, Valdivieso of Chile dates back to 1879 when Alberto Valdivieso founded Champagne Valdivieso. It was the first company in Chile and South America to make sparkling wine. Then, in the late 1980s, the company expanded in a new direction when it began commercial production of still wines, as Viña Valdivieso, in the Curicó Valley winery in Lontué. Mr. Sotomayor introduced the history and characteristics of each wine in English, and then Kelly would translate into Mandarin. I am glad that he did not speak in Spanish, I have not used Spanish since taking the classes in high school. I will need to sharpen up.

We first started off with the Sparkling Extra Brut from the Lontué Valley in Chile, served in a tulip-shaped glass. This glass is shaped to retain and enhance the effervescent character of sparkling wines This sparkling wine has 60% Chardonnay, 40% Pinot Noir. The color is shiny golden wheat yellow, and has a fizzy appearance. The nose is apple and buttered toast. The taste was a bit sweet and moderately tart, with notes of lime and apple. I did not take a picture, but it is the one that Mr. Chen, the CEO of 湘誠, was holding (right).

 Next, the appetizer was served to go with this wine. The appetizer consisted of Crostini with Smoked salmon and onion in pastry roll and tomato salsa and crispy bacon, but I was too hungry and ate it before I took pictures.

Parma Ham with Mozzarella Cheese Mixed Salad Served with Oil Vinegar Dressing

 帕馬火腿.瑪芝瑞拉起司野菜沙拉佐油醋醬

 What is the difference between parma and proscuitto? They look the same, and taste the same....I wondered. After doing some research, parma is a very specific product of proscuitto. It originates only from Italy’s Emilia-Romagna Region in Northern Italy and must be guaranteed by the Consorzio de Prosciutto di Parma (CPP). The salad was very delicious, it opened my stomach.

The Valdivieso Reserva Carmenere '07 was served next. I was particularly excited because I have not drunk Carmenere before. Carmenere is a popular wine in Chile, originally from the vineyards of Bordeaux. It has disappeared from Europe and has found a particularly suitable home in Chile. The wine has an intense dark purple red color. Mr. Sotomayor mentioned that Reserva Carmenere has a nose of vanilla, mint, cedar, cocoa, spices, and black cherries. I was only able to smell the black cherries and the spices....Why couldn't I smell the cocoa? I thought I am a chocolate lover?

Mr. Sotomayor and Kelly then informed us that Carmenere has a smooth subtle taste, soft tannins, and some acidity. It is best paired with white meat, lamb and pork. Tannin is a natural polyphenol found in plants, seeds, wood, leaves and fruit skins. In grapes, tannin is found in skins, seeds and stems. Tannin tastes dry and astringent, you can feel it on the middle of the tongue, it is very much like drinking black tea. I like how the wine taste slowly fill the palate, and the tannin was silky and soft. I am not a big fan of tannin and usually go for the low-tannin wines.

Risotto with Mixed Mushroom & Truffle in Cream Sauce

松露野菇奶油燉飯

Risotto is one of my favorite dishes. It is said to take around 20 minutes to make, and is advertised as an easy, quick midweek supper. But it is actually not that easy. I learned that there are five key points in making the perfect risotto: 1) choosing the right rice; 2) tostatura; 3) stock; 4) mantecatura; 5) all'onda - "the wave effect".

Arborio is the traditional favorite used to make risotto for its high starch content and ability to absorb liquid without breaking apart or sticking together. Thus, maintaining its consistency. Carnaroli rice is an short and plump Italian variety that is also notable for making risotto. Vialone Nano is a medium grain, shorter and thicker than arborio, and can absorb liquid more than twice its size. The tostatura is the toasting of the rice and onions. If the rice gets too brown, the starch would be locked in and the texture of the risotto will be affected. The flavor of the risotto would be ruined if the onion gets too brown as well. The stock must be kept at a rolling boil. Stir constantly to prevent scorching, and add another ladle of the hot chicken stock to the rice when the latter is almost dry. Mantecatura is to make the texture creamy and smooth by adding cold butter and parmesan cheese and continuing to stir . Properly cooked risotto has a rich and creamy appearance with some firmness to bite (al dente). The texture should be fairly fluid and wavy (all'onda).

We were told to mix the truffle bits with the risotto for enhancing the flavor. It was savory. A creamy appearance was conspicuous, and the al dente and all'onda were evident. I wanted a second serving, but knew to keep my stomach for more wine and the main course. This mushroom risotto is perfect with the Pinot Noir, as it emphasizes the its fruitiness.

 Valdivieso Single Vineyard Pinot Noir '10, Maule Valley

威帝偉士單一葡萄 園黑皮諾紅酒

Maule Valley is located about 250 km (155 mi) south of Santiago. It is the largest wine growing region and one of Chile's oldest and most diverse valleys. Maule Valley is best known for its powerful Cabernet Sauvignon and aromatic and spicy Carmenere wines. This Pinot Noir has won many prizes, including the Chilean Pinot Noir Trophy from the International Wine Challenge in 2010. The color is bright red with the aromas of blackberries and sweet oak. Only the nose of blackberries and flavor of dark berries were apparent to me, but a wine enthusiast pointed out that it also has cassis and mineral aroma, with a fresh and bright finish. This Pinot Noir has low tannins and medium high acidity. 

Braise Osso Buco with Vegetable Puree and Citrus peel

義式柑橘風味慢燉小牛膝

Osso Buco literally means "a bone with a hole" and originated in the 19th century in Milan, Italy. Osso Buco is a cross-cut veal shanks braised with vegetables, white wine and broth.There are two types of osso buco: the traditional version, ossobuco in bianco, is flavored with cinnamon, bay leaf and the condiment, gremolata. It is often accompanied by Risotto alla milanese. Then there is the modern version that includes tomatoes, carrots, celery and onions. Gremolata is optional, and usually eaten with potatoes, mashed potatoes or pasta. We didn't have Risotto alla milanese, but we had the mushroom risotto as the previous dish.

The osso buco was very tender and moist. The mirepoix or the mixture of chopped celery, onions, and carrots added flavor to the osso buco. In my opinion though, the potatoes could be cooked a bit more because it was still kind of hard. I am not sure if white wine was added because I could not taste it.

Caballo Loco No. 9

癲馬旗艦酒  

(50% 2004, 50% 1990~2003)

Next up is the Caballo Loco, literally meaning "Crazy Horse". This wine is one of Chile's top 10 wines and the most famous among all the wines tonight. Caballo Loco is named after Valdivieso's previous winemaker Jorge Coderch, who created this wine over 12 years ago. He is often referred to as "the crazy horse". A blend of Cabernet Sauvignon, Malbec, Carmenere, Cabernet Franc and Merlot, the Caballo Loco was created by the Solera system, similar to that in the production of Sherry. After the barrel maturation of the current edition, 50% of the wine is then blended with the previous edition. The concept is comparable to making sourdough bread. Sourdough bread is made using a starter as a leavening agent that was developed from indigenous yeasts, flour and water. A piece of starter is used for every new loaf of bread. The starters are kept going for years by adding more flour and water. Using a starter imparts great flavor to the bread and renders good crumb and chewy texture. Just like the sourdough, this solera system enables Valdivieso to create a wine so complex and unique solely achievable by the mixture of aged wine and new wine. Brett Jackson currently makes the Caballo Loco for Valdivieso. Caballo Loco is the only wine in the world that is made by the Solera system.

 Caballo Loco has a dark red-violet color. The nose is very fragrant with the profile of ripe berry fruits and note of sweet spices. Another wine enthusiast mentioned the additional aroma of coffee, cherry, earth, and vanilla. He also told me that the wine has a full bodied structure with velvety tannins and a sophisticated long finish. I don't quite get what "velvety" tannins feels like, but I think it is very smooth and not very acidic or zesty. I like this wine a lot that I asked for a second serving. I would buy a bottle of this myself and drink it at home or during special occasions.  

 La Primavera Field Blend '04
春天旗艦酒

La Primavera means "the spring" and is a high quality wine made by winemaker Brett Jackson. La Primavera is produced in the Lontué Valley, a sub-region of the Curico Valley in central Chile. There were only two bottles, so we did not get plenty per person. Mr. Sotomayor said this wine is rare and not many cases are sold per year. "I only sell them to friends", he said. A wine enthusiast sitting on my right immediately tasted this and uttered an "Ohhh~". She told me to try this, stating that it is like no other, much more smooth than the others we have drunk today. Upon hearing this, I helped myself to a good sip of La Primavera after aerating it. It tasted heavenly! "Mmmm..." was all I could manage to say. She laughed.

La Primavera is a blend of 56% Cabernet Sauvignon, 30% Malbec, and 14% Merlot. The wine has a dark red-violet color and a ripe cherry, fruity, and faint oak nose. Mr. Sotomayor said that the wine is very well-balanced and has a full body structure. I think it was the smoothest among all, I wondered how I was going to finish the remaining Pinot Noir?

Eclat Botrytis Sémillon '11
一克拉貴腐甜白酒

This Eclat Botrytis Semillon tasted fantastic! Never had it before, but I think I have become a fan. Sémillon is a grape with gold skin primarily used to make dry and sweet white wines. It is fairly resistant to disease, except when exposed to rotting by Botrytis cinerea when the grapes are ripe. The fugus infect grapes in two different ways. The first type, called the grey rot, results from consistently wet or humid conditions. Affected bunches cannot be used. If the grapes are under drier conditions and become raisined partially, this drying process is called the noble rot. Botrytis cinerea consumes the water of the fruit, therefore concentrates the sugar content in its pulp. The acid and sugar levels are intensified. There are only 50 cases of this Eclat made in 2011.

Honeyed grapefruit and gentle lemon on the nose. Fruity sweetness and high acidity on the palates. I drank mine before the dessert was even served. Thankfully, Mr. Chen asked me if I wanted a second serving.

Orange Cranberry Chiffon Cake

橙香蔓越莓戚風蛋糕

The chiffon cake was good, and paired well with the Eclat Botrytis Semillon.

Photo with Kelly after the event

This was my first Chilean wine tasting event, and it was a pleasant experience. I also had the chance to meet some old and new friends. I would love to participate in another wine tasting event if I have the time. Meanwhile, I will continue to find opportunities to taste wine and fine tune my wine smelling and tasting skills. Kelly informed me that 湘誠 hosts wine tasting about once every month. I wonder what types of wine they will be sharing next time? 

Overall: 

Food: 

The food was delicious, I enjoyed the dinner and the wines a lot. I particularly liked the mushroom risotto and the braised osso buco. For wine, La primavera, Caballo Loco and Eclat Botrytis Sémillon were my favorites...I know that one cannot judge a wine by just the price itself, but it seemed that way tonight.

Environment:

It was a private event, and the entire restaurant belonged to us. There were around 25 people, sitting in two tables of ten, and a small square table near the entrance. I must say, it felt the place was crowded, especially when people got up to socialize and ask questions. However, the warm lighting and decoration made us feel calm and happy.  

Service:

Wonderful! The waiters and waitresses were well-mannered, filled our glasses of wine and water promptly, and were attentive to all our needs. A wine enthusiast did not get the La Primavera at first (well, there were just too many glasses of red wine on the table..), and she was immediately poured a glass after notification. 

Price:

It looks expensive, but we got delicious Italian cuisine and some good quality wine.

Location:

More information about wine:

Valdivieso

http://www.valdiviesovineyard.com/Ingles/flash_index.htm

湘誠國際有限公司

http://www.real-wines.com/