Events

Christie's Masterclass at the St. Regis Hotel featuring the wines of Maison and Domaine Leroy 2000 Bordeaux Event at Picholine Portugal at the Dakota 2nd Annual Burghound Weekend @ Per Se Denis-Bachelet Charmes-Chambertin Dinner at Artisanal The Great Uruguayan Tannat Tasting 2007, Centrico - NYC The Wine Workshop's Annual Sunset Sail 2004 White Burgundies with Clive Coates

The Great Uruguayan Tannat Tasting 2007, Centrico - NYC

The fourth annual Great Tannat Wine Tasting in New York City welcomed the media and industry trade to discover the taste of Tannat, as well as many other more familiar grape varieties that are planted throughout the regions of Uruguay.

This year's Tannat tasting was presented with the inspired cuisine of Chef Aaron Sanchez of Centrico Restaurant.

Chef Aaron Sanchez is the Executive Chef of Centrico Restaurant, and America's next Iron Chef. Hosting Uruguayan winemakers for the 4th Annual Great Tannat Tasting, he stated, "I enjoy Uruguayan wines and have offered them in my restaurant. Uruguay is making high quality wines with entirely unique taste attributes, essential criteria which we look for in selecting wines at Centrico."

"In our recent tasting of Tannat wines the robust varietal character really came through, although each winery has also imprinted their signature style on their wines. I was also pleasantly surprised by the superior quality of Uruguayan white wines. Uruguay really is a rising star in South America and needs to be taken seriously for Tannat wines and more!"

"When it comes to food pairings, the flavor profile of Tannat wines offers considerable versatility. It works with more traditional dishes, as well as more complex recipes. Guests at this Great Tannat Tasting are able to sample both styles. For example, I have prepared Beef Anticuchos with Mint-Almond Mojo (grilled skewered beef with Mint-Almond gravy) and Rollitos de Filet Mignon con Jicama y Salsa de Queso Cabrales (Filet Mignon rollitos with a yam bean and a blue cheese sauce.)"

"I have been using Uruguayan meat for several years. It's very lean and packed with flavors that work beautifully with my cooking style. The cattle in Uruguay are grass fed and naturally raised so they have access to clean air and pure water, all of which contributes to the quality of the meat. This same respect for the natural environment, in my opinion, is also what sets the wines apart."

When MercoPress asked him which Uruguayan wines did he think are the best quality, without pause, Chef Sanchez replied, "Bouza".

DATE:

September 10, 2007


	Events Christie's Masterclass at the St. Regis Hotel featuring the wines of Maison and Domaine Leroy 2000 Bordeaux Event at Picholine Portugal at the Dakota 2nd Annual Burghound Weekend @ Per Se Denis-Bachelet Charmes-Chambertin Dinner at Artisanal The Great Uruguayan Tannat Tasting 2007, Centrico - NYC The Wine Workshop's Annual Sunset Sail 2004 White Burgundies with Clive Coates The Great Uruguayan Tannat Tasting 2007, Centrico - NYC The fourth annual Great Tannat Wine Tasting in New York City welcomed the media and industry trade to discover the taste of Tannat, as well as many other more familiar grape varieties that are planted throughout the regions of Uruguay. This year's Tannat tasting was presented with the inspired cuisine of Chef Aaron Sanchez of Centrico Restaurant. Chef Aaron Sanchez is the Executive Chef of Centrico Restaurant, and America's next Iron Chef. Hosting Uruguayan winemakers for the 4th Annual Great Tannat Tasting, he stated, "I enjoy Uruguayan wines and have offered them in my restaurant. Uruguay is making high quality wines with entirely unique taste attributes, essential criteria which we look for in selecting wines at Centrico." "In our recent tasting of Tannat wines the robust varietal character really came through, although each winery has also imprinted their signature style on their wines. I was also pleasantly surprised by the superior quality of Uruguayan white wines. Uruguay really is a rising star in South America and needs to be taken seriously for Tannat wines and more!" "When it comes to food pairings, the flavor profile of Tannat wines offers considerable versatility. It works with more traditional dishes, as well as more complex recipes. Guests at this Great Tannat Tasting are able to sample both styles. For example, I have prepared Beef Anticuchos with Mint-Almond Mojo (grilled skewered beef with Mint-Almond gravy) and Rollitos de Filet Mignon con Jicama y Salsa de Queso Cabrales (Filet Mignon rollitos with a yam bean and a blue cheese sauce.)" "I have been using Uruguayan meat for several years. It's very lean and packed with flavors that work beautifully with my cooking style. The cattle in Uruguay are grass fed and naturally raised so they have access to clean air and pure water, all of which contributes to the quality of the meat. This same respect for the natural environment, in my opinion, is also what sets the wines apart." When MercoPress asked him which Uruguayan wines did he think are the best quality, without pause, Chef Sanchez replied, "Bouza". DATE: September 10, 2007
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