Today we have attended to another master tasting session led by Daniel Arias (@daniel_sumiller), president of the Balearic Association of Sumilleres (@abs_sumilleres), and Miquel Calent (@miquel_calent), chef and owner of the Can Calent restaurants in Campos i Cuit in Palma. They have tasted a sparkling white wine made with premsal blanc, one of the local grapes in the Balearic Islands. They have talked about the process of production of sparkling wines, focusing on the specific characteristics of the sample they were tasting, as well as possible pairings meals for this type of wine.
Excellent master lesson from Pere Gost Galmés (@peregoga), sommelier at Pleta del Mar restaurant in Canyamel, to an enthusiastic Melani Costa (@melani_costa1), who was very keen on learning everything about Mallorcan wines. The rosé wine, made with two local grape varieties, mantonegro and callet, can be enjoyed during the warm months that lie ahead, and should be served very cold. It has a great versatility of pairings.
As part of the campaign to promote consumption of local products, the Agriculture, Fish and and Food Council is backing these virtual gatherings where a Majorca wine is tasted and commented by a prestigious sommelier and prominent figure of the Majorcan society.
The first session was held today, and was focused on a wine of the DO Pla i Llevant, with the collaboration of Sebastián Longo (@polloportenio_mallorcasomm), sommelier of Zaranda restaurant, and the prestigious pastry chef Lluís Pérez (@lluisperespastisser). A delightful conversation where both professionals brought together two worlds that are always related, food and wine.
The wine was an organic barrel -aged white wine from 2018, and made of Giró Ros, a local grape variety . The sommelier highlighted the effort that has been invested to recover and grow this variety that has been recently incorporated in many Majorcan wines all throughout the island. It has deep yellow color with intense stone fruits aromas. Kind, intense with long persistence in mouth. Lluis Pérez suggests pairing it with an apricot sponge cake or an ensaimada.