1/22/2024 0 Comments Nimble nectar priceAll wines were scored on a 1–5 rating in categories of color, varietal correctness, nose, body and taste. The sommeliers tasted wines submitted from 31 wineries over two rounds, tasting whites before reds. The panel included Zoccolillo and Chris Marcus from Nectar Alexandra Cherniavsky, formerly of Rarest, Amada and Striped Bass Dan Rivas from Bank and Bourbon Heather Curtis of Hollywood Casino Michelle Konopi from Savona Jamie Ruben from Davio’s King of Prussia Tom Dean from Fred Magnotta Wines and Jimmy Bartolino from Overbrook Country Club.ĭuring the event, chef Feury’s menu featured foie gras on toast with apricot, ramp and Yellow Springs Farm goat cheese quiche, warm cheese gougeres, PeeKee toe fritters, fried sex on the bay oysters with a seaweed salad, tea-smoked duck breast with true leaf greens, house smoked salmon with crème fraiche, spicy seared tuna canapé and a Yellow Springs Farm cheese table hosted by proprietors and cheesemakers Al and Catherine Renzi. The sommelier panel judged more than 110 entries, exclusive to vinifera varietals and blends during a blind tasting. We’re so excited to have hosted this ‘taste around’ event featuring the best wines in the state, the top sommeliers in the region and some delectable creations from chef Feury.” “This really is a cool event, and something that has never been done in this fashion in the state. “It’s a celebration of Pennsylvania and a toast to some really stellar winemaking,” says Scott Zoccolillo, general manager and sommelier of Nectar. Notably, the winning wineries will also have the opportunity to be picked up by the sommeliers’ respective wine programs. Three wines were selected by the sommeliers as Best of State, Best Red and Best White (read on: we promise to reveal the results!).įor the first time, Pennsylvania’s winemakers had top sommeliers judging their wines, rather than a standard competition panel. The top 10 wines were revealed and celebrated during this tasting event. In April, the Pennsylvania Winery Association invited wineries from across the state to submit locally grown and produced vinifera (the species of grapes used for fine winemaking) wines for blind judgment by a panel of nine top sommeliers in the region. The torrential downpours and occasional claps of thunder did little to deter guests and fellow winemakers from attending to sniff, swirl, sip (and spit) while noshing at the well-attended event. Together with Chef Patrick Feury of Nectar Restaurant in Berwyn, the Pennsylvania Winery Association hosted a PA Sommelier Judgment Day tasting event on Monday, June 19.
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