Issue link: http://digital.copcomm.com/i/948966
82 / the tasting panel / march 2018 A beautiful fall market salad was then served with the Sartori di Verona Ferdi 2015 Bianco Veronese, an IGT from the hillsides of Soave. "It takes all the natural characteristics that Garganega has and wraps it in a great big hug," Leicht quipped. The winery dries the grapes for 40 days to concentrate the flavors before pressing and maturing them on the lees for six to seven months. This approach adds complexity and mouthfeel to the wine, inspiring Leicht to give it the name "SOAVARONE." The next course was a bit of a gamble in regards to both the pairing and the bottling. Leicht introduced the La Lus 2015 Albarossa, a "rediscovered" grape variety first produced commercially in 2006 (the hybrid grape, a cross between Barbera and Nebbiolo, was introduced in 1938 but forgotten after World War II). Captivated by the varietal, Banfi and a handful of other producers replanted it in some parts of Piemonte. At our dinner, the soft, plummy tannins with notes of fig and hoisin accented the caramelized flavors in the pan-roasted sea bass; the lack of acid in the savory leek and sunchoke broth, mean- while, allowed the bright red fruit in the wine to flourish. We transitioned to the next pairing as Leicht poured the Poggio all'Oro 2010 Brunello di Montalcino DOCG Riserva from the Banfi Castello collection: "In spite of everything I've said before, there are some wines that scream for meat," he said. Produced only in optimal vintages, the wine's muscle and grippy tannins gave way to a bold, feminine mid-palate layered with a dusty profile that's decidedly Old World. We quickly inhaled the wine with buttery wagyu beef and savory, fermented soybean glaze. At left, pictured from left to right: Bill Brandel, VP/Sales & Marketing, The SOMM Journal; Paul Coker, Sommelier; Lindsay Pomeroy, MW Candidate, Wine Smarties; Meridith May, Publisher/Editorial Director, The SOMM Journal; Jay James, Master Sommelier; and Lisa Redwine, Advanced Sommelier, MS Candidate. At right, pictured from left to right: Michelle Morin, Buyer, Montage; Brian Donegan, Advanced Sommelier, MS Candidate; Joshua Orr, Advanced Sommelier, MS Candidate; Lars Leicht, Banfi Wines; and Megan Yelenosky, Director of Catering, Hilton San Diego Bayfront. Not pictured: Woody van Horn, Advanced Sommelier; Tami Wong, Advanced Sommelier; Kenny Daniels, Buyer, San Diego Wine & Culinary Center; and Péter Molnár, General Manager, Patricius Winery. Molnár topped off the evening by sharing fresh aszú berries and the Patricius Aszú 2006 6 Puttonyos with the guests. The luxurious wine's aromas of ripe yellow peach, buttery pie crust, and avocado honey contrasted with the bright and silky tangerine flavors on the palate. A 6 puttonyos wine is now defined as having at least 150 grams of residual sugar, and although the Patricius Aszú 2006 was on the richer end of the spectrum, 6 puttonyos wines have the most variation in style. Puttonys, the plural form of puttony, are the traditional containers used to pick the aszú grapes (mainly Furmint and Hárslevelu " ), and the final sweet- ness level of the wine is attributed to the number of puttonys added to a Hungarian oak cask. Today, 6 puttonyos wines include the aszú Eszencia style, too, and producers can also use the 5 puttonyos designa- tion as long as the wine has a minimum of 120 grams residual sugar and a minimum 19% potential ABV. Throughout the evening, the somms and winery ambassadors shared their personal stories and experi- ences: whetting their palates in preparation for the two days of learning to follow.