Gambero Rosso Trebicchieri Tour 2022

 

June 21, 2022

After three years of absence, the Trebicchieri tour came back to Montreal on Wednesday, June 1, 2022. The event was held in the spacious and modern special events area in the Centre des Science, located in the Old Port of Montreal. It was open to the professional wine growers and distributors as well as dignitaries, wine connoisseurs and  the wine experts form the hotel and restaurant businesses. Numerous superb Italian wines were offered for tasting, all made form native Italian grapes. The event's attendance was impressive.

The program included two master classes and later there was the Montreal Top Italian Restaurants Award Ceremony. (Unfortunately, I had to leave earlier.)

The event was a part of the Gambero Rosso World tour. Next stop will be in Toronto on June 23, 2022.

Here is the photo reportage from the special Gambero Rosso Montreal wine tasting event.

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Les rendez-vous Beaujolais 2022

 

Les rendez-vous Beaujolais

Salon and panel discussion

June 13, 2022

The Salon began with an hour long panel discussion: “Soil mosaic, diversity of vintages” moderated by Jacky Blosson.

The Beaujolais wine growing regions were discussed as well as the characteristics and the specificity of the soils for growing various vintages.

The discussion panel was followed by wine tasting in an adjacent room in the presence of 8 winegrowers and merchants from France and their representatives.

The following photos capture the tasting process, the introduction to various wines, and the delight of the new discoveries.

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Oregon & Washington 2022: Wine and Gastronomy

Oregon & Washington 2022

Wine and Gastronomy

June 6, 2022

This event in Montreal was a celebration of specialty wine and food and featured a great number of producers from the USA Oregon and Washington states.

The event was held in Old Montreal, at the spacious upper floor of Marché Bonsecours.

It was an incredible chance to discover 250 wines from these US west regions. Many vintages were aged and/or produces in limited quantities. It was a great opportunity to learn about many dynamic wine regions and their unique terroir.

The event also presented a chance to talk to numerous wine and food producers or their representatives.

There were also novel and tasty food items on display and offered for tasting.

At the center of the hall was a table with finger food. Later on, chef Sara Hauman, who came directly from Portland, Oregon (Top Chef), presented cooking demonstrations. Unfortunately, I had to leave earlier.

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