To communicate wine it is necessary to study the Italian world in order to understand some peculiarities that arise from history, from life lived every day, from pleasure and need.
In our previous articles we have approached the theme of communication in some of its different forms. With today’s lines, we would like to change the view for a moment and fit fully into the main topic that our magazine deals with in this issue: the world of bubbles. Do not worry, it might seem that it goes off topic, but, in reality, at the base of everything remains knowing how to communicate and being able to do it in the correct way.
Those who produce sparkling wines (both with the classic method and with the Martinotti method – let me call it with the Italian name) in our country have always had as a reference (but also as a competitor) the companies of the great French Champagne region. They certainly deserve the credit for having given history a wine product recognized all over the world. The difference with the lively Italian world, however, lies in the fact that, while recognizing the greatness of the classic methods of our cousins from beyond the Alps, the boot can boast some interesting traditions. Not entering into the merits of the important production of classic or Martinotti methods based on interesting native cultivars of our country (which can certainly reveal the various facets of some great vines – as a good Tuscan I immediately think of Sangiovese spumante, for example -), but evaluating an element of communication – not surprisingly -, I send you the signal of how important it can be to evaluate the historical pairing between gastronomy and wine.
You know the Emilian one of cities like Bologna, Parma, Modena, Reggio, Piacenza? A world made up of rich dishes, with a great tradition based on tortelli (therefore pasta with fillings that are often important and doughs rich in eggs), but also cured meats, sausages. Well, what better than combining these foods with a wine that could degrease? And immediately let’s think about Lambrusco. A perfect match, harmonious, ingenious at times. It is therefore necessary to remember, think and study the Italian world to understand some peculiarities that are now in the daily routine, but which arise from history, from life lived every day, from pleasure and need. Those who approach our country must have the right tools to understand this path and it is up to us to help those who love Italy and its products to understand these historical paths.
Here, then, where correct communication comes into play together with precise and detailed training. The ultimate goal is to make the most of these pearls that our food and wine tradition offers. So I just have to send you a warm Cheers which, in this difficult period for the whole world, also sounds like a sound of hope and as soon as possible of freedom and liberation from the yoke of this terrible pandemic.
Riccardo Gabriele, Pr Communicating wine
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