Before setting the table for a delicious festive meal, Settimana asked them to talk about the wine produced by their fellow winemakers and neighbours. In a collective profession such as this, it’s only natural.
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.
Marie-Brigitte Poli, woman winemaker
Marie-Brigitte Poli (Domaine Teddi)
represents a new team of women winemakers who are helping to ensure the success of wine making on the island. With strong personalities and assertive tastes - they challenge the conventional codes. Present in all terroirs, from all appellations, they keep a keen eye on the vines and on the vinification and bring their own brand of creativity and care to wine making as well as to the marketing of the wines.
To accompany the oysters, Marie-Brigitte Poli chooses a Calvi, Château Prince Pierre Napoléon
Blanc 2021, Cuvée Argentella. "Its salinity blends perfectly with the iodine of the oysters," says the winemaker.
She then pushes further into the terroir of Ajaccio, for a classic cabri en sauce festive dish: a Domaine de la Sorba,
Rouge Tradition 2019, for its "aromas of red fruits and spices. It is both supple and full-bodied".
For the cheese course, a must for Marie-Brigitte Poli, she returns to her roots in Patrimonio with a white, a Domaine Montemagni
- Cuvée Louis 2021. "It's the subtlety of the wood that will prolong the creamy texture of the cheese," she comments.
Finally, for the dessert, a citrus cake, the winemaker suggests another white, a Domaine Giacometti
- Cuvée Sarah 2021. With notes of lemon and a slightly woody wine, "its vanilla side enhances the citrus".