the effervescent quintessence of Chardonnay • Food and Wine Italia

Ruinart is renowned for its work with Chardonnay, so it is voto negativo surprise that the twenty-eighth vintage of the Blanc de Blancs is also a masterpiece. A tribute to the vision of Dom Thierry Ruinartthe enlightened monk who has continued to inspire his family and descendants since the 18th century. Although he was not the physical founder (the Maison was founded per mezzo di 1729 by his nephew Nicolas Ruinart), he nevertheless experienced effervescence, benefiting from a favorable period for innovations, per mezzo di an secolo of Enlightenment per mezzo di which a curious aristocracy drank “wines with bubbles”.

Started per mezzo di 2010, the new course of the first winery per mezzo di Champagne dedicated to the effervescent wine par excellence is expressed today with the second release, Dom Ruinart 2013 (the first was Dom Ruinart 2010), which has more distant roots and which cellar Frédéric Panaïotis inherited from the first experiments carried out by its predecessors at the end of the 90s, according to a refinement which involved the choice between two viable paths: the use of the traditional crown cap the cork stopper the cork stopper. It’s true: the use of cork for maturation the yeasts is completely anti-intuitive (per mezzo di theory, after disgorgement the moment of wine evolution begins). Panaïotis, however, was convinced of the opposite already when he arrived at the Maison per mezzo di 2007. Two years later, per mezzo di fact, he was almost ready to start with the first launch of Dom Ruinart with cork stopper but he wanted to take more time to also have the approval of the his team. Thus, he analyzed the bottles and realized that this material coming from the bark of the trees is an object which is 95% composed of air and which can be defined as a solid sponge allowing, per mezzo di the first period of the wine, more oxygen. After six years of study, the permeability of the cork remained much more stable, giving the wine a reductive character to maintain one of the most sought-after qualities per mezzo di Champagne: freshness.

Precisely this characteristic is sublimated by Risotto with Amalfi lemons, clams, razor clams and buffalo yoghurt, one of the signatures of Domenico Raffinatezza, the chef of Campania origin at the helm of La Minareto – Borgo Laetitia per mezzo di Rome, the two Michelin stars which is part of the prestigious (very Italian, per mezzo di this case) circuit Ruinart Assemblage 1729. For the whole month of November, this and other dishes are present per mezzo di the tasting dedicated to Dom Ruinart 2013 developed by Raffinatezza and Rudy Travagli, restaurant and sommelier of the Roman restaurant, as well as president of the Noialtre su association and, since 2013, per mezzo di the family La Minareto (of which he is now also a socio), an address chosen by the Maison as a symbol of the Cellar to table project, created to highlight the dialogue between chefs and sommeliers of the best restaurants per mezzo di the world.