March 17, 4:00 P.M. Beverage Class: Bubbles and Barolo
March 17, 2024 04:00 PM
A Guided Tasting with Next-Gen Winemakers Clara Dechelle and Maurizio Sanso
25 11th Ave, New York, NY 10011, USA
Clara Dechelle of Champagne Philippe Dechelle and Maurizio Sanso of Cascina Sòt Barolo, are the next generation of European wine growers continuing their families' legacies from vines their grandparents tended, During this guided tasting, Dechelle and Sanso will share their expertise on three Grower Champagnes and three expressions of Estate Nebbiolo that they each grow, cultivate, harvest, vinify, and age.
Because what grows together goes together, wines will be accompanied by light bites of artisan cheese and charcuterie enhanced with freshly shaved Tuber Melanosporum from ALBA Royal Truffle Company. And, as a nod to St. Patrick’s Day, guests will be sent off with a goodie bag of handmade artisan Irish chocolates from Bean and Goose.
Join us for this special seminar and learn why the land they tend makes the greatest sparkling wine on Earth and produces the undisputed King of Italian wines.
General Admissions: $95
MENU:
Fromage Chaource with Black Truffle
Champagne Philippe Dechelle 36 Month Sur Lie Cuvée Philippe Brut NV
Champagne Philippe Dechelle Blanc de Blancs 2014
Champagne Philippe Dechelle Blanc de Noirs 2014
Cascina Sòt Langhe Nebbiolo 2021
Cascina Sòt Barolo Del Comune di Monforte D’Alba 2019
Cascina Sòt Barolo Bricco San Pietro 2020
Artisan Cheese and Charcuterie with Black Truffles
Handcrafted Bean and Goose Irish Chocolates
Wines, Truffles, and Chocolates Generously Donated by ADYA Global and ALBA Royal Truffle Company.
About Clara Dechelle:
Clara is the fourth-generation force behind Champagne Philippe Dechelle. Growing up amidst the vineyards, Clara works side-by-side with her father, Philippe. Called a “New Grower Sensation” by master of wine Christy Canterbury, Clara has expanded her wine world, learning appassimento winemaking from Italians and Icewine production in Niagara-on-the-Lake, Ontario. Her Champagne winemaking style is hand-sorting grapes in the vineyard, no oak, minimal to no dosage, and patient and extended aging on the yeast for texture and complexity.
About Maurizio Sanso:
Maurizio is a third-generation grape farmer, but the first in his family to make wine. His parents and sister work closely with him on their 17-hectare sustainably farmed estate producing about 5,000 cases per year, including his legendary Bricco San Pietro Barolo from near-century-old vines. Unconfined, he produces each wine in a unique way to best convey its terroir. From unoaked Langhe Chardonnay with six months bâtonage to acacia barrel fermented native white grape Nascetta to Barolo with three times daily punch down by hand, this young talent is getting great recognition in Europe, and about to come onto an even bigger stage with ADYA Global in the US.
About ADYA Global:
New York-based ADYA Global curates an import portfolio of estate-grown wines, gourmet foods of origin, and handcrafted collectibles, working with its producers to create one-of-a-kind immersive agriturismo travel experiences. Their website, adyaglobal.com is a content-driven, e-commerce, global marketplace start-up that emphasizes fair producer partnerships and more sustainable and mindful travel experiences.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.