By Anne the 12/12/2022
Such a request may seem incongruous: to invite winemakers to talk about each other's wine while setting the festive table. But the culture of wine is tinged with passion and emotion, which lends itself to a sharing experience.
And they are happy to go along with this match. Harmonising the wine with food, perfectly pairing – always with admiration and pride for the work accomplished by their fellow winemakers.
Making wine takes time and involves many processes. The hazards of the weather, the maturation of the grapes, the vinification of the harvest, the aging, and finally the storing of the wine. The hard work undertaken by Corsican winemakers in recent years to bring Corsican wine on, is a giant leap forward for all wine lovers.
The selection of the wine in this way proves another certainty. When it comes to choosing wines to compliment your holiday meals, there is no need to look elsewhere. Whatever type of wine, whatever pairing required, Corsican winemakers, whether they work in private cellars or in cooperative groups, are able to deliver the perfect taste. And above all, they bring their own identity, and their own originality: sciaccarellu, niellucciu, vermentinu, biancu gentile, minustellu, carcaghjolu neru, the range of native grape varieties is so diverse that it offers compositions and vintages that are truly original.
Éric Poli, Christian Estève, Gilles Seroin, Pierre Acquaviva, Christian Orsucci, Jean-Baptiste de Peretti Della Rocca, Marie-Brigitte Poli, and Françoise Giudicelli have proved themselves as knowledgeable guides. They love their job and of course, wine. As an added bonus, they are interested in gastronomy.
Florence Giudicelli (Domaine Vecchio) is happy to acknowledge her love of great gastronomy. To pair a dish where the flavours are layered and precise, calls for a vintage wine from Corsican soil. This winemaker of Chjatra knows just how to bring the ideal taste of wine to the palate...
To begin the celebration, a plate of oysters, preferably Nustrale, to which Florence Giudicelli proposes adding a simple lemon caviar, where the citrus pearls bring crunch to the texture and add a delicious element to the taste. She accompanies this with a white Granajola, "a fresh wine, tense, on the fruit, all in lightness".
To continue, another suggestion would a wood-grilled lobster with a homemade mayonnaise lightly sprinkled with grated bottarga - salted cured fish. The winemaker opts for a Cuvée E Croce from Yves Leccia , a Patrimonio, 100% Vermentinu, "a fleshy, fresh wine with a lot of complexity".
Pour la viande, Florence Giudicelli, propose le magret de canard aux figues confites au vin, sur lequel un Comte Peraldi rouge, appellation Ajaccio, fera un bon compagnon de table, « le craquant du sciaccarellu, la fraîcheur et la maturité sur l’élevage ».
For the meat course, Florence Giudicelli, proposes duck breast with figs confit in wine. For this dish, a red Comte Peraldi , appellation Ajaccio, will make a good accompaniment, "the freshness of the sciaccarellu grape is perfect for this aged wine".
Finally, for dessert, a fiadone, a Corsican cheesecake with brocciu ice cream, sprinkled with lemon caviar. Her choice is the muscat VDL from Domaine Gentile , "such a beautiful expression of muscat," comments Florence Giudicelli, "without the heaviness of sugar, beautiful acidity, beautiful roundness, really - a beautiful harmony.”
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