Archive for February 13, 2014
© J. Nossiter-Goatworks Films/Rezo films/Fotolia |
The director of the controversial but highly acclaimed documentary Mondovino is back with a new film, celebrating natural wine producers in Italy.
Jonathan Nossiter’s “Natural Resistance,” premiering at this week’s Berlin Film Festival, follows four winemakers in Tuscany, Emilia-Romagna and Piedmont.
While “Natural Resistance” is about wine, it is not intended to be a sequel to “Mondovino,” according to Nossiter. However, it’s likely to ruffle a few feathers. Not only does it extol the virtues of so-called “natural wine” – a term that has no agreed definition – it attacks the country’s quality system, the denominazione di origine controllata (DOC), as well as conventional grape growing methods.
“Natural Resistance” is “the most joyful and optimistic film I have ever made,” said Nossiter. But the introduction to the 86-minute documentary, published in the Berlin Film Festival brochure, will displease many Italian wine producers within the country’s DOC system: “What looks like a bucolic paradise, where intelligent people produce wine according to time-honored and organic methods, is actually revealed to be a battleground. The DOC association, which is supposed to look after the interests of independent vintners, promotes winemakers who produce vast amounts in a standardized quality; and the agricultural industry with its hygiene regulations excludes traditional methods of production.”
It adds: “The only thing saving the landscape from being totally destroyed is affluent foreigners using the old vineyards as summer holiday homes.”
In an interview with Nossiter at the festival, he discussed the stars of the film: Giovanna Tiezzi of Pacina estate in Tuscany, Elena Pantaleoni of La Stoppa in Emilia Romagna and Stefano Bellotti, owner and winemaker of Piedmont’s Cascina degli Ulivi. “These people are pacifist rebels, who have been able to offer positive role models, who have thought about how to rethink the world, how to operate a moral resistance to a system that no longer works, finding a way to survive, to live,” he said.
Bellotti has produced natural wines for 25 years. “He is someone who is not afraid of anyone, who speaks freely and every thought has an ethical and political sense,” said Nossiter.
Natural wine producers, according to Nossiter, “are a model of ethical, political and human success” and a message of hope.
“Neither one is like the other, their wines are not alike, but they have found common ground. Their common value is: freedom for oneself and respect for others,” he added.
See the theory of food and wine pairing in action with this easy to use chart. Then, understand the simple science behind food and wine pairing based on our basic sense of taste.
You can learn the fundamentals of how taste components like sweet, sour, spice, bitter and fat go together. Then, try pairing wine by letting the characteristics of your food suggest your wine.
Food and Wine Pairing Method
Easy to Embed Copy/Paste the code.
Original Source: Food
and Wine Pairing Method
How it works in action
In this example, we selected a few ingredients and a preparation method to show you how the how the poster can create guidelines for a successful pairings. Remember to focus on the most important flavors as the key ingredients.
Today there is more information than ever on why we love certain foods and flavor combinations. When it comes to food and wine pairing, most folks lean on the phrase “What grows together, goes together” as a starting point. So, for instance, you might have tried an Italian Sangiovese with pasta or a French white wine like Muscadet with oysters. Interestingly enough, there have been new studies backing up the scientific reasons why these pairings work.
Why do certain wines go with certain foods?
When you start analyzing the structure of wine, each type of wine features different characteristics such as acidity, tannin, alcohol level and sweetness. If you start thinking about wine traits as flavor ingredients, it becomes easier to pair them with a meal.
So how come a bold red wine doesn’t go with a fatty fish like salmon?
Tannin and fat actually counteract each other quite well, so it would seem like an oily fish such as salmon would pair well with a red wine. The reason it doesn’t work is because the tannin in the wine and the fattiness of the fish cancel each other out leaving you with a residual fishy flavor. Basically, this pairing brings all the negatives of each component to the forefront as the final taste in your mouth.
Fish pairs well with wines that have a cleansing effect (a.k.a. high acidity). The wine acts as a scraper of the fish flavor left in your mouth. This could be why highly zesty wines like Champagne go well with many different types of foods. If you’re interested, you can read more about pairing wine with fish.
Food pairing is a science
Dr. Paul Breslin, a sensory biologist at Rutger’s University, has been studying the effects of taste on the palate. In a recent study he conducted, he focused on how oiliness and astringency interact. He took a closer look at how greasy food leaves an obnoxious taste on the palate. In the study, when tasters rinsed their mouths with water, the greasy feeling would not subside. However, when people rinsed their mouths with tea (a liquid with light tannins and moderate acidity), the greasy feeling went away.
What Dr. Breslin found was that our saliva glands produce proteins to lubricate our mouths. When we eat greasy foods, our mouths over-salivate and make our tongues feel slippery. Tannin and acidity counteract this slippery feeling by pulling out the proteins from our tongue. Of course, this action can also go in the other direction when you drink a very tannic wine with no food. This will leave you with an equally obnoxious astringent and dry feeling in your mouth.
This study illustrates how powerful the acting forces are on the basic characteristics of taste. So the next time you grab a bottle of wine ask yourself:
‘What am I having for dinner?’
You can find Dr. Paul Breslin’s study ‘Opponency of astringent and fat sensations’ on cell.com
2 μέρες hip hop αντικουλτούρα στη Βίλα Ζωγράφου 21-22/02
19.00 | Παρουσίαση – Συζήτηση
Το “μεγαλείο” του hip hop ως μορφή εμπορευματοποίησης. Για την ενσωμάτωση της αντικουλτούρας και το ξεπέρασμά της.
20.30 | Xιπ Χοπ Συναυλία
before/after Djset από souarap
Μέρος των εσόδων θα διατεθεί για την ενίσχυση του ταμείου των διωκόμενων αγωνιστών & το υπόλοιπο για την κάλυψη ιατρικών εξόδων συντρόφου