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The project is funded by “Top Taste Original, High Quality Products from Europe,” an European Union campaign promoting the Consortium of Abruzzo Wines and the Piave DOP Cheese Consortium.
Hi everyone and welcome back to a special episode of Global Village. 欢迎回来【小酒馆大世界】的特别节目. Let's continue to talk about Abruzzo wines. After our talk with Davide who represents the Abruzzo wine region. I'm sure you all got to know a bit more about this beautiful wine region of Abruzzo and the unique wines and cheese it produces.
Now let's connect with one of our old friends, Roger. And Roger is not only a wine expert who regularly holds like master classes on wine appreciation, but also the owner of a few very popular restaurants in Xiamen, was one on Gulangyu Island, right Roger?
Yeah sure. I love my restaurant, anyway, this is by the seaside. Sounds beautiful! Love the seafood by the seaside.
I mean, so today we invite you to the studio. So hopefully we can get some insights from you as a wine expert and also obviously someone in the food and beverage business. What is your impression of Abruzzo wine? So first of all, what is your personal impression and perhaps also professional impression of Abruzzo wine?
OK! Shall we start with the professional side? Sure, of course. Which feel more, a lot more complicated. But overall, I think Abruzzo is not a very complicated wine, of course, but when it comes to the aging, and Abruzzo shows a very good potential of aging, shows complexity, shows the tertiary, a typical character of tertiary flavors, for example, like leather, chocolate, and which is (what) I like most.
And apart from that, Abruzzo always comes from very ripe grapes. And that gives the Abruzzo wine a very beautiful, you know, there's a plum, ripe cherry, the sort of red fruit or dark fruit flavors; and plus with there's some aging in the oak. So, give it a hint of vanilla plus the chocolate I talked about and toffee, you know, the sort of sweet tasting. But it's not sweet, it's like just give you the sweetness.
Sweetness, without the sugar. No, no sugar. So, I'm just talking about the ripening of the fruit. And it's no sweet but still really, really mature and ripe wine that you can have.
From the other side, we also have easygoing Abruzzo wines. So, it's like daily consuming wines. So, it's more like a red and dark fruit together with red berry, strawberry and mixed with plum, mulberries. They sort all the different red and black fruits all mixed together.
Lots of berries.
It does, lots of berries over there. And it shows... there're sort of the really fruitiness and all over again and again, give you a really nice feeling of… in the flower garden, you know this sort of things.
The floral and the fruity feeling. It all... from what you're describing, it sounds like quite an approachable wine. When I say approachable, I mean, some of the wines, although very famous, very like big wines from Italy, but they are actually harder for beginner wine lovers because they find it way too heavy. You know, like the Barolo, not everyone, especially like the beginners, they don't have that palate to appreciate that.
So, it sounds like with the fruitiness, with the floral tasting notes, Abruzzo wine sounds perfect for people who want to know a little bit more about Italian wines.
Exactly Lulu, I totally agree with you. For the big wine, for example, like what you say about Barolo and Barbaresco. They are big wine. They are really big. However, it's very harsh, you need a really good time for you to do the canteen and then to solve out all the tannin.
Actually, for some beginners, you feel a lot of tart, you know, this sort of black tea, this sort of feeling that makes you like try to run away from it. Like quite a lot of people who first contact of the champagne, they can't even deal with those yeast. I know. A very strong yeast taste over there. It's the same story.
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