The Slow Wine approach? Sip and savor

Slow Wine is an ongoing initiative that strives to bring back the pleasure that comes with taking the time to truly enjoy the art of eating and drinking, and getting to know the people involved in this industry, that we sometimes find difficult to do in our often hectic and overly fast-paced contemporary world. Conceived of in Italy, where people still tend to linger over and savor their meals, the Slow Wine guide highlights wineries and distilleries that favor the betterment of society and the environment over the “bottom line,” and operate under fair and conscientious business practices and sustainable methods of production, to make quality wines and spirits.

Slow Wine held its annual New York City event at Eataly Downtown this year and the wines, spirits, and beer, much like the turnout, were impressive. Eataly Downtown was a fantastic choice in which to host the Slow Wine event, given the market and restaurant conglomerate’s emphasis upon organic and sustainably grown products.

An abundance of wine producers from regions throughout Italy such as Piedmont, Umbria, and Oltrepo Pavese, as well as those from other parts of the world, including the United States, were in attendance.

Azienda Agricola Riverdito Michele showcased a portfolio of elegant Barolo and other Nebbiolo grape-based wines.

Donnalia winery featured some noteworthy Barbera-based wines.

Barone Pizzini’s selection of Franciacorta highlighted some of the great things coming out of traditional method, sparkling wine production in Lombardy, while Agricola Azienda Pievalta from Marche showed attendees just how refreshing a Verdicchio-based bubbly can be.

Wines made with the native varietals Grechetto and Sagrantino from Terre Margaritelli winery were among the best of what the fine wine area of Umbria has to offer.

Piedmont-based Borgo Maragliano Societe Agricola brought over a crisp and refreshing sparkling Blanc de Noirs made in the traditional method, along with some other expertly-crafted vintages.

Troon Vineyards from Oregon featured a trio of biodynamic wines including a gently sparkling Pet- Nat, as well as a Syrah, and a white blend of Vermentino, Riesling, and Roussane.

Spirits were also well represented at the Slow Wine event. After all spirits, like wine, are meant to be sipped and savored. The Glera grape-based grappas made by Andrea da Ponte were paradigms of what a quality pomace brandy should be.

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