ITALIAN FOOD | Sardinian Wine, Cheese, Bread and Honey
Celebrating wine and cheese and honey and bread and all of the good things that nature has to offer so it’s been a tough time it’s been a tough year and we uh let me start with Artisans you know when I started working in uh the food industry I was immediately struck by the
Passion and the love that all my Artisan friends and suppliers have it’s the common denominator for The Artisans and um it’s it’s a lot of love and so I think that if we can start from that common denominator of that love and passion that Artisans have for
Their products and for the Shepherds the Shepherds have the most unbelievable relationship with their animals it’s just they my one of my shepherd friends says they’re more important for than the family I don’t know if that’s true but there’s a lot of love between the she their Shepherds and their
Animals Sardinia it’s um it’s it’s Italy’s second biggest island but it’s not huge and when I came here in 1990 I was struck by the variety uh it’s incredible um I was studying ancient Greek at the time and so I learned very quickly that Sardinia is a paradise for
Linguists and there are four languages spoken on the island so we’re not talking about dialects we are talking about gramat you know grammar lexicon four languages so on the island of Carlo Forte we actually have our having our tonada the tuna fishing is going on right now they speak a medieval genoves
The genoves fisherman came over and that’s why we have a pasta with pesto and tuna pasta laal fora which is a fantastic pasta we’ll make that one time um in algero up north we have uh a language uh it’s basically medieval Catalano the center of the island we
Have the closest living language to Latin um and then of course where we are in in K the plains the flat lands we have a mixture of all of the Invaders who came they gave us something so we have some Spanish we have some Arabic we have Italian and I’m sure there’s a
Bunch more languages so those those are our four languages and when we talk about variety the food tradition it’s amazing every town you go to there’s a there’s another handmade pasta um the teir for wine we have clay we have Gran Granite we have mountains we
Have sand and uh tonight I’m here with jeppe carus okay hi John CH jeppe distance so uh we’re here with jeppe Kus jeppe is the writer for gar Roso for all of Italian wine so he’s an Italian wine expert but you’re from you’re Sardinia yeah okay yeah I’m from Sardinia okay so
We have the best of the best here and uh we’re in jeppe and Alexandra’s restaurant it’s a beautiful I just love what you did here it’s just I mean really really cool yeah uh how when did you when did you uh open up seven years
Ago wow yeah wow and now I’m very happy because tomorrow we restart with the with the with the restaurant nice after 3 months that we are close nice so we’re so I’m very happy for this getting back to normaly it’s like uh I went to the beach
Today and uh it was great it was like you know we actually just like a regular Sunday went to the beach and laid there in the sand and it was just fantastic just don’t take anything for granted right yeah so we’re in a cuch eat and uh here we have a map of
Sardinia okay yeah by the way we made t-shirts we made we made t-shirts for this event because um we thought that well it says here it says panu which in Sardinian means bread and cheese and wine to the the brim and that’s actually uh remember last if you
Were with us last week we were with Mikel kususa shearing the sheep and we showed you one of the shepherd’s recipes and um that was basically Panara Sardinian very thin bread to tomato sauce cheese and an egg on top you know really simple and another Shepherd’s kind of meal and now
It’s just a Sardinian tradition it’s um bread and cheese and wine and then maybe some abti or or you know um what are I yeah pairings thank you and uh so actually before we start let me I want to show we got to show you everything we’re doing tonight so we’re
Doing we’re doing sardan wine but we’re also we decided to bring a taster a professional taster even though your your profession is really you’re a doctor right this is sanella and uh I brought sanella a range of Sardinian cheeses um it’s nice when you have a
Dinner party at least I like to have Different Strokes for different folks so some people are going to like a stronger cheese some people are going to like a more mild cheese some people are going to be okay with a raw milk cheese maybe somebody’s pregnant and they don’t want
To eat so I really like to celebrate when I have a dinner party uh a lot of different cheeses since the island we have you know more sheep and goats on the island than people and we have you know just uh we have a hundred dairies that make cheese plus all the Shepherds
So there’s just an infinite amount of cheese so tonight I brought for you sanella I brought you a 30-day um peino from selus from the mtas family it’s one of my favorite 30day pecorinos I like it when I just come home I melt it on a
Piece of Panara I put a little honey on it uh I use it to make lasagna to make eggplant Parmesan it’s a wonderful melting cheese okay then uh last week we were at the kusu dairy and Mikel makes wonderful raw milk cheeses so we brought a a goat this is a 60-day
Goat cheese raw milk um then I have a a more mature like a 6 to n month goat cheese again from the moras family check this out uh this is an incredible you get that Seaman can you see this well SEO this is a a 12 Monon
Raw milk peino and it’s a barnyard cheese kind of stinky so like what I was saying about you know different Strokes for different folks and since we’re going to pairing with different wines I got really mild to really stinky okay not really stinky but you know
Perfumed then we got uh we got F fi if once you once you just find out what a Fior sardo is okay it’s one of our four dop cheeses so it has to have 120 days usually it’s smoked even if that’s not a dop rule it’s made from raw milk and
With Lam in it and I actually tonight brought a 12mon Fior sardo which is smoked with um Wild Olive and it’s a bomb so you’re going to have a tough job tonight okay so what we’re going to do is jeppe is going to take us through a lesson and just give an introduction
Into the Sardinian wines and the terar and we’re going to try to get some Notions about you know Sardinia compared to other regions of Italy and some you know just give you a good understanding of at least some of the major um uh uh grapes and then we’re going to after
Maybe we introduce a couple wines we then we’ll go to serenella and we’ll ask her have her taste the wine and have her do some pairing so maybe we’ll start to get a feel of how when you do a dinner party you can really take it to another
Level um so yeah so I think that uh you you want to start with um yeah something about Mar because there more fantastic gu with us yeah so Mara who by the way it was her idea to do this so it’d be ni it’d be nice to introduce her thank you
Mara um ex- colleagues and uh we come from technology so it’s a very common for tech people to go into to food so Mart and I met after years like what are you doing oh I’m exporting wine oh really um I’m doing the same thing where you doing at
I’m doing America so we just started talking about this and then jeppe is helping Martha pick the wines for the Asian market and so Martha will be helping us with some of the Vineyards that you work with and okay okay thank you thank you joh thank you so panu it’s
As you would say a very important claim in Sardinia but with your word I remember one more slogan about sard is so sard almost I I don’t know sard is a continent but I’m sure for the wine it’s a real continent why uh because uh um we
Have a lot of indigenous grape okay here we have the main grapes that we have and uh but we have more than 40 indigenous gra wow so to produce wine is very very important uh our native grapes and especially in this area we have also some International grapes that for example in
America knows very well as a cab S and S blank that ER grow very very well but come back to the indigenous grape uh here we are canari Moscato torbat malvasia veracha Balano very important Canon Canon now yeah so is it true I I hear Sardinian so because some you know sometimes
Sardinians exaggerate they say oh this is Sardinian is fantastic as not everything in sard sardin is is you know so but anyway is it true that uh canono is the first uh recorded uh grape to have to be found by archaeologists yeah in the we are sure
That in Europe yes uh 3,000 before Christ we found some seats of Canon near Bor and in the Gul ofano 5,000 years ago uh 5,000 years ago yeah 5,000 years ago yeah okay and um yeah can is very important because uh there are two um Regional DLC thein orig so
With the Canon and vermentino so so we have can sardia and vermentino sardia because all the terar is perfect for canona for vermentino okay so we have uh the the classic zone is er is the the the the Sub Zone of OA and baraja okay it’s very important for the canono but
To we have canono in galura in algero in the South part of Sardinia so near CER um also for the vermentino is the same the same grape or is does the Canon now change a little bit or it’s always the same grape change because change the ter
Okay okay so also if that the grape is the absolutely the same the wine are very very different for example here in Barb o yasta we have the ter that came from Granite it’s very important the soil of granite okay and uh here for example there is a lot of clay and uh
Also in in the South and near the sea we have a lot of veneers in the sand is incredible uh 50% of the veneers are into the hills and the other percent are on the mountain because for example in Barb there is a gen arent so we have some veneers uh that
Are also 700 me m of altitude so like nepente like like nepente for example but nepente from Orana yes is a little village in baraja but for example we have mamag oh is is a village near near o uh is is more Iger than also if you compare
With okay okay I have a I have a question for you so wine uh in the sand is it similar to other is it like more similar to clay or is it more or is it just its own thing sand is sand sand is sand sand is sand because there is a sand
But because there is also the influence of the sea and it is very important especially in this part in this Coast the mistal the wind the Westerly wind yeah we get a Westerly wind in sgin we we know very well my so M wind it’s very important for for our wines
Okay when the when the Westerly Wind Blows here it blows hard and it blows they say only for one or three or five days I don’t know if it’s true but okay so where should we start and um today we have a lot of wines we have four white wines different grapes
Different we start with the nagus we is the is the main city in Sardinia is also a dii so this part is a denom here we have Aus is very similar the word with the so this is one of your Vineyards right yes okay so we’d love
You to tell us a little bit about this Vineyard actually actually it’s very it’s a very interesting boutic Winery uh Antonella called is um a young lady she’s in her 30s and she comes from a family um of uh one producers very very famous actually her grand father was
Antonio jolas so one of the main wine producer in Sardinia but uh she studied uh she’s an agronomist so she studied a lot and she decided to take a part of the inherited land and to build her own business around Winery and uh she started just 10 years ago but uh she was
Very successful from the start and uh two years ago uh with the first with let’s say addition of can now she won a very important prize and for from gambo guide she won the TR for can now and also she won a very important price because as an Dem merging Winery in one
Of the merging wiy in in Italy so it’s a like a small um Boutique Winery and they produce uh around 30,50 ,000 bottles per year and they have three wines lus and we’ll see after the come out they also okay uh then we tasted the sarda
Semano seano is the name of the grape and sardia because also the semano we can produce the semano in in all the the our Island but there is Moo this came from moo is a sub Zone from sardia semano is more or less uh here because
It’s a classic Zone from semano gra so is one of the best seman that we have then we continue with vermentino the sarda and vermentino de galura so uh because vertino sard is the regional denomination Regional denomination and uh Joanna kesa uh is from uini uini is a little village
Near Al close to the close to Al is here and it’s very very important for for vermentino and cani and we taste both the CI is red and vermentino obviously is white and then one more vertino but is from galura so in galura here the green part is our first
Uh I think there is uh 100 kilm between galura and uin area the grape is the same is vermentino but wies are completely different wow here clay here Granite wow yes and um and then also a a rosé uh the Rosé in Sardinia are um I I think there are some
Denomination perect for the Ros one is mandai mandai is the earth of our island is mandai is a subzone of uh of Sardinia is the name of the denomination also the name of the the the ter is incredible because it’s a mix between the three main grapes that we have in Sardinia
Canona Bal and Monica um John you know that also the um ancient Von uh try to grow this grape they they try to make the blend in the vinegar so also the single vinegar they grow the some uh uh the proportion in the vineard is the same proportion
That you put in in the bottle so more or less uh 50% of Canon % of Bal that you love the Bal Grape Wine and then also the Monica the Monica grape and today we Tred the Mand Ros I think is the the first uh the first vintage yes the yes
It’s the first year they are they are making the the Ros and uh so they they wanted to present to P Italy but as we know unfortunately this year has not been possible so we’re we’re presenting it yes yes yes it’s the first time it’s the first time it’s presented to the
Public and uh this also this wiy is very interesting because it’s a small Winery it’s uh founded by three different Generations so there is the owners has are 75 years old 55 years old and 28 years old so three generation of relatives that decided to use their like family land to produce uh
So that’s you know um I’ve been doing these broadcasts for four weeks now uh thanks to Chef’s feed and and basically because I didn’t have a whole lot to do um all my clients were closed so I had a lot of time on my hands and uh I thought that this
Platform was great because while the restaurants are closed we could also work with the chefs and bring a little revenue of the chefs um and the same thing it’s I was just listening you talk and say we didn’t present of Italy well we just presented you know thank you
Chefsfeed you know we just presented the wine to a lot of passionate people about um this so you know I I think that in these times of of distress uh it’s it’s great to be able to have an instrument like this where we can all get together
Virtually uh albe it and um and do this so I think it’s cool okay little digression so we continue with the r uh so from Anton La cord there is as we say the can sard from joanaa the cani the name of the gra I remember that arrive
From this part from uini and then we taste theis so is the one of the best one that came from the Sands the Su is is here this is a Blue Zone and um here are uh this is the little Cooperative Cooperative from ala cazetta is is a
Little village in the little island of Sano and here there is the V are very very close to the Sea and here we are just sand sand wind and love fantastic so I have a question uh from the feed and they’re asking me what uh soils are good for growing Canon
Now uh so the for me the best soil are Granite but not Granite from gura is the mix between the granite that we have in baraja and iastra okay yeah because it’s a mix between the soil the granite of course but also the climate Okay and is
The reason why there is a mention in the denomination is a classical so when you see in theel can sardia Classico it means that came from the best part for canona so is the part between Bara and oast okay and here there is also old vard old Vines so it’s
Very very strong can now but if you compare for example with the Canon from La here there is Clay is a Canon now more elegant more find more uh light L tanic yeah L tanic L tanic yes absolutely and uh we this also a Canon now from FJ
This came from from JJ is more or less uh here and uh and we finish with the m IA so the same wi is Manana we we try the Ros but the classic blend in red car Bal and uh Monica okay now I already tasted the nagus and uh I have to open
All the bottles I think the nagus is perfect with a light cheese maybe with this very very young peino probably this is a sasai 30-day peino okay see if that works can we have H do you have other glasses I want to pour a serella let’s
Pour serella a glass of wine so we’ll get you started too and I might as well start drinking too cuz I mean we’re celebrating wine there you go so joh I go to open other the other bottels okay can you um I know it sounds silly but I’d love I’d love to
Show everybody how to properly open a bottle of wine and pour cuz it’s something we all take for granted yes but you know okay cool cool so um here our professional taster is starting so we got her the nagus and as we suggested sanella started with uh the 30-day
Now dinner party and I’m going to make a plate okay dinner party I’m making a plate okay and I want to impress my guests so I want to actually pair a nagus with a jam or a honey and a cheese what do you suggest um the uh okay okay Okay see it’s a nice mix harmonious okay that’s wonderful so she’s saying this wine is long okay and so she says it really the these all of these younger cheeses which are sweet okay they uh are they they they match very well the sweetness with the length
Um it’s just it’s a harmonious match okay V V what would you pair if you had to choose one thing between I have eucalyptus honey cardo Cardon orange marmala and marmala from myto and Quin okay so the the miror it’s a little bit tan a little bit tanic you know and so
Um it it it helps you you get you get all that milk and everything and then the the MTO kind of string stringent how do you say stringent it gives a little um it closes it you know what I you know what I mean anyway you convince me
MTO okay so I am actually going to take your advice and I like this raw milk uh cheese here so I’m going to do this I got advice from a professional taster so I mean you can tell my cheese guy because I eat the cheese before I drink the [Laughter] wine
That you guys got to do that the myto with the 60-day Caprino yeah that’s it’s really har I is a 2019 so the last vintage is very very nice vintage for me yeah especially for the white for the white wine in Sardinia so if if we were to describe the climate was very very balanced between the Sun
And um um the wind and I I think are not the alcohol is give us a very very nice sensation it’s not too much and uh there is a especially in the nagos there is a very very fresh acidity and salty sensation at the end and the smell is uh Mediterranean
Herbs um San herbs some white flour ARS like lime yeah totally nice to to start our G it’s fun to do a tasting with him every every time he said you know lime okay I got the lime I got the flowers I like that could tell me anything it’s
Interesting because used to be like a wine of quantity in Sardinia it was especially in the past in the past but now they are starting producing quality n yeah there are just five or six producer of nagus in the south of uh Sardinia but now all the producer
That choose to make nurus make the best quality that yeah so basically what we’re saying Martha and I we worked in technology was actually sing’s first internet service provider called tily and we both happened upon food and you know we traveled all over the world Fortis in London and Barcelona and the the
Frontier and now you find us here and but why not right I mean what a better job so did we show did we show everybody how to properly open a a bottle of wine and and um the last ble okay yeah we made some slow motion about open a ble okay
So is it true I heard there was a a little discussion between Spain and and Sardinia about either Carona or Bal which which one were they do you know what I’m talking about or I I is is ganach Canon now or Bal so first of all granach is not a name of
The gra is the name of the family it’s a big family as a Moscato or a malvia is not the name of the single uh grade okay okay there is a granach family okay uh carau is one part of this big ganach family but for our for not our study but the
University um tell us that maybe um 8% of DNA of can is the same of granach okay okay but also if there are some similar thing in the grape uh you know that if the Tero change the wi change totally okay gotcha so for example in in
In the south of France we have a lot of granach in the in the Barcelona Zone we have Gara uh but is is different from Canon also in Italy there is uh some grave that are very similar to canono in in Mar region for example there is a a a grape that they call Bordeaux but not Bordeaux as a as a France region it’s Bordeaux with the o
With an accent so it’s very strange and uh maybe it’s a kind of Canon so it’s a kind of gach family interesting no okay and um also Bal for example there is in France a grape very similar that we called M right uh but is is is the same because the
Grow in the region for the ter is completely different from our cool so we we tasted nagus okay and now where we going to go uh now first of all we open let’s do okay we’re going to show you how to open we’re going to show you how to open a
Bottle of wine so so you are my customer it’s very important that the bottle is is uh perfect in the position and the level is in front of you I see it okay so I move I move my hands yes another bottle okay okay so first of all the capsule
One this and then backhand it’s like tennis yes okay it’s very important here okay not here okay this is very close to the cork so it’s better here in the second line of the glass okay okay cool and then this is called warm the worm the worm okay okay it’s very important the
First position and then you mean it’s important cuz you want it central yeah in the center yeah okay and now we so you go all the way down yeah yeah all the way down okay with this in front of the Our Guest first here okay first here okay and the last
Part with the end Perfecto okay if the cork is a good cork is very long so the warm don’t um there’s no play no wiggle room yeah it’s tight yeah yeah it’s tight and then we have to smell the cor smell okay the smell is okay okay
And then we’ll s can I you sure it’s a tough job but you know somebody has to do it so now as a taster okay yeah I guess oh you’re going to tell us how to do this right you’re going to tell us how to look for the color and yeah
Because especially for oh cherries whoa oh wow really just blackberries and you’re an expert oh nice and I’m puty PE little pepper Beauty this is M mandai so as we say it’s a blend between canono Bal and Monica and there is the red fruit from canono and the especially
The spice from the Bal oh yeah so um we actually found uh you sent me a letter an email from a a doctor a heart doctor who uh was going crazy about this wine he saw the analysis of the polyphenols and um he actually uh basically said that this is uh a great
Long life wine um it’s a professor from an English University yes and I actually have a friend in America who was a medical center a Heart Medical Center do Khan and I sent Dr Khan a bottle and he agreed that this was a fantastic uh redwine for your heart so
It’s a long life Elixir this area ofia is very famous for uh yeah yeah actually we’re um uh in two weeks Simone and I Simon is our video maker uh and we’re going in two weeks uh with Maria you met Maria if you were did
Our F and deu class we’re going to go uh learn to the very the the region where we have more centenarians than any other place in the world seulo and we’re going to go and cook with Maria’s grandmother who’s like 95 and so we’re going to do we’re
Actually going to spend two days um doing a whole thing on centenarians and understanding a bit more about you know because it’s not just what you eat it’s not just taking a walk in the morning it’s everything like elderly people they’re they’re important in our society you know uh we we don’t
Put them in a nursing home they’re actually Central it’s like Asian you know they’re Central to educating our kids and all that you know and uh anyway we’re going to do that in two weeks time and this Mand Doc is from uh vard that are 80 years old 80 years old 80 years
Old wow yes yeah are incredible the the view of this vineer because we say alberello is as little tree little tree little tree is um very traditional in in Sardinia make the alello of of V say how you grow the The Grapes so on the add-ons you know if you res if
You signed up for this um event experience I put some add-ons and one add-on was a a a collection of four lessons with jeppe and so basically if you do that addon um what we’re going to do is you know J jaap is going to give you a really good understanding of studying
Wines okay so this is an example of what we’re going to do and um we’re going to send you six bottles of wine so we’re going to do this course in like July jeppi travels all over the world so he’ll be somewhere but um he he he’s
Going to be doing it remote but so if you’re interested in uh a class I said five people so you can do more than five people but I thought five friends that be have fun because then you come to Sardinia right you’d take the class and
Then you’d come and visit us and then we’ll take you to all The Vineyards so that’s that’s the idea andan let’s move ahead so now for example I have three different white wine sarda semano so as we say semano grape 2019 as a nagus is very perfect for the apperitive because
It’s very light Sardina wine also it came from the from the south and then I have vermentino vermentino grape is very famous in all the Mediterranean area we have vermentino in Tuscan in ligua in the south of France in corica but in this case it’s it’s fantastic to taste
This kind of vermentino because the grape is the same the island is the same but the wies are different because matara this one from J it came from uini so it’s the West part and the Igan from Pedra mayor Winery Igan as Granite as as
The soil is CR from uh galura so in in Mata uh we have more flour white flour in galura vermentino we have more fruit yellow fruit so more complex more more sidity okay the a more elegant the alcohol is more or less the same is a 13° and uh this is
2018 so um it’s good to taste vermentino after 2 years because uh also after two years but also after three four or five years is perfect that’s interesting cuz I often hear my Sardinian friends you know when I bring them a two or threey old vermentino like oh no no vermentino
You have to drink when it’s really young that’s not true at all and that’s incredible because vermentino is a semi-aromatic grape so uh you know for example the international grape as a rling okay it’s completely different but after four or five years there are some kind of uh similar
Yes yes especially the nose interesting and vermentino do they are they very similar in color or again does that change depending on the terar and the and the age of the um the color is the same it it depends especially from the wiy technique for example if you use ear
Is just Inox vinification but for example if you use uh o barel the color is like different okay yeah would you like to taste one of this vermentino sure Gran or mat I like Granite yeah like mineral minerally yeah all right I take one more okay for the thank you gra
Okay what year did you say this was what year 2018 is also a small Winery a family owned uh the founder was the father of the uh current corers and uh they all work in the in the winery uh so the owner the wife which is an agronomist and the son and brother
Everyone so what what are the main characteristics of this wine if somebody were interested in in in a vermentino so first of all the fruit the yellow fruit okay yellow fruit and then also in this case a little bit of herbs as a basil for example tee and um and some
Um um some not about maam Med you know yeah uh so so I have to teach you guys this is this is a term we use all the time we’re going to learn a little Italian here I’m gonna write it down on the the computer Maia mediterrano like a
Cafe macato you know so it’s it’s it’s stained you know so if you think of the the Mediterranean Mountain Side you see all the bushes you know on all the different all of our different trees and flowers that is Makia mediterrania so if you get for example a honey which is
Called M 1,000 flowers in Sardinia we often call that honey Makia mediterrania because it’s just all of the flowers and it’s the terar of the bushes so I’m going to write down that word Maia mediterania so now I have I have in my glasses the mandai
Mandai uh I say uh before the the lesson sorry I want to interrupt you this I find this extremely smooth yeah it’s smooth like it’s dangerous like you could drink this like it’s the characteristic of vermentino GRA Mama it’s so SM yeah I’m driving my motorcycle tonight I gotta be
Careful yeah so especially because this kind of semiaromatic sensation yeah is give give on the mouth a lot of uh uh very very smooth uh taste yeah yeah uh uh this is one you know it’s like potato chips so I think a good a good aant would be potato chips in the
Vermentino actually they they open like a small bar close to the close to the Wier they they cook also for the guest so if they come to visit Sardinia we can organized also oh somebody’s at the door there a somebody’s at the door it’s a surprise what’s going on what’s going on
FAO you came you came to visit us and you have a shirt that’s a beautiful shirt you know this yeah yeah P wine and kazato okay soel so you guys have to understand fabrio uh he has a gelato parlor across the street he is the best gelat in
Sardinia or one of the best andal he has yes and he has actually won you you won prizes right AO yes with a Pino cheese with a this one okay one taste yeah please okay that’s our tough job we have a tough job here you know because I know
Know okay so so fabrio he’s um a really cool gelo who um he’s a he’s a he’s a he says simply simply like great I’m an artisan of gelato and uh but fabrio he’s also crazy and he makes really crazy combinations like Fior sardo and wine in the ice cream
Lisco is one of the plants of Makia mediterrano it’s supposedly to have some really good medicinal properties it has whoa it has a wonderful AR so so that’s like you know you know when you like um bake apples Quint Quint with spices in the Canon now and it’s like
Mama M I’m a Rob and this and this is f that cheese that I was showing you before because I brought it to him last week to make oh my God oh my God it gives it wow but also it gives a Pino know it gives Pine and and grass and it’s a
Magic thank You so now s what do I what do I drink [Laughter] now Jee help me what do I need to drink with the with this ice cream I Fantastical this your your glass see it’s empty yeah oh you need some where’s your glass ah so does what does I I think especially with
Um um Vino gelato is perfect but it’s always it’s also because I love the chromatic pairing look the gelato and look the the wine are more or less the same and uh so I hope that we’re bringing you some Joy I know it’s virtual but I really hope that you’re getting you’re having
Fun and we’re bringing some Joy because we’re having fun and I hope you can feel that um sella do you want some wine or you you you’re good I okay so um fabrio Olo Al lentisco lentisco lentisco is it’s um it’s an ancient Bush there’s a little
Fruit and it’s mastic it’s actually the original chewing gum so it’s the original chewing gum and it has medicinal properties um I have some chefs inica America that they go crazy for it sorry we’re trying to keep our distances because but it’s hard here because there’s only been we’ve gone eight days
Now without any new infection so we have to be careful but it’s also hard to keep your guard up because um we’ve only had 1500 infections in the whole coron virus from Sardinia so this is the thing it’s like you know certain regions where you don’t have a lot of
It’s you know it’s weird but we have to be careful we have have to be careful don’t let your guard down right what you say about the rosette oh okay about the rosette I have my glasses strawber FR strawberry hey so as I say Manda is a subon of
Sardinia is in the perfect middle of svia um and a subone is a denin is also the name of the wine I love this kind of wine because a mix between main red Gra and I think in this in this Cas with Ros is very very Elegance is not so strong in alcohol very balances between uh acidity and uh smoothness and there is a a very very incredibly salty sensation at the end and especially on the nose is similar to Red because the
Grap is the same the one is the same so there are some similar thing I think this is perfect to to start the dinner with an apperitive with a young cheese for example with some uh um fish fruit uh crustache shrimps uh um the do you want a piece of
Cheese yeah what would you like the caprino for the Young The Young caprino The Young caprino ARA and uh John remember as I say that as mandai is in the earth of of our Island but is good for our Earth why why for our heart yeah Hey cuz it’s in
Polyphenols hey of course yeah because the Canon and Bal are very important grape especially for the polyphenol and polyphenol is very important because are antioxidant for our body so it’s um it’s a it’s a theme that uh I really want to cover a lot uh when we travel around the
Island and it’s um often purple they’re often they’re often you know dark redle purple food um we we we actually export a rice it’s called Rizo Joo do you know Rizo Joo from pasu you know it’s it’s a purple rice and it’s Rich super rich in
Antioxidants and and MTO I mean MTO it’s a it’s a particular Berry this is um it’s actually really hard to make a Mio Jam because it’s very tanic no don’t you think it’s very piny and tany so when you eat a myrto berry it’s kind of you
Know it’s a challenge for Consumer but this is made with Quints okay uh this is from Brea Dada my friend Pao melis uh I named my company with Paulo Sal Pao and um this is an awesome I have to give you this this um a fantastic way
See and um that’s you know know purple Foods any all that stuff so all of our red wines so I heard jeppe you’re going to get mad at me I heard yeah that compared to Bordeaux Sardinian wines have 10 scientifically analysis 10 times more than po more polyols than a Bordeaux
That’s what I heard I don’t know it’s 10 times but I know there is a lot a lot okay and now I T the Canon now Canon now oh a so in San when we want to say let’s go we say AO AO so the first one is a very very young
2018 from anord is came from Serana ter so the south of Sardinia okay so here basically Sana and um the second one is the 2016 um 2016 it was in in Sardinia but in all of Italy one of the best vintage in the last 20 years really yeah because
Yeah because it was was very balanced so the wies also for the from the south are very very elegant not so strong in alcohol is so perfect fantastic yeah and uh this is the color of the canono so the color of the canono is not too dark
Okay okay is is very light despite the name is a Canon now because it seems some strong name the color is not so uh so dark and uh there is a big characteristic about about yeah about Canon especially on the nose there is some Rose sensation Rosa Rose yeah is so
Is in theard from the rose sensation is very very clear yeah thank you so much my favorite John maybe it’s nice to make in the future Master Class about the for example six different Canon that’d be fun yeah Deep dive one from galura one from oana one from that be so much fun
So the the same grape maybe the same vintage for example just to compare and to recognize the the characteristic of differents I like the idea I mean six canow try them all that sounds like fun to me so um I think now with Canon now which is do you think it’s the most
Famous Sardinian wine I mean like abroad you know foreign people do you think this is what they Ser they say vertino can so and they’re big wines this is 2018 like we were saying so this is a little bit lighter you know more am um I think we need to we need our
Taster let’s let’s uh let’s do a taste with uh with Canon now H nice so jeppe the the difference between for example a 2016 Canon now from the south and a 2018 can now from uh I don’t know you know the Barb like a A nepente or okay first
Of all is the age of the gra okay for example from the v in inana from are young Vin uh in um especially in baraja in Oren andada we have all so anent V with 8 80 80 years old and so the structure is completely different uh
The wines are more intense the wines are more complexity and um I think I think is not one is better than other but I think is is the biodiversity okay okay and um in this case for example this is a camera from uh J
2016 is also the color is a a little bit darker and um uh ear is more the the red the red fruit here is more the dark fruit and a little bit spicy okay okay so for example take talking about ping uh with with this wine is better with young pecorino or
Some goat cheese and uh here maybe also with Pino AG for example or a kind ofo maybe I got you so sella uh this is the 2018 canono lighter canono what would you do so dinner party you got all these cheeses all these these um honey and jams what would you do
I don’t think I don’t think I need to translate you can tell by her body language she’s saying that this Canon which has you know strong characteristics with these Fardo it’s a match made in heaven okay do we have questions do we need to answer no ah
Okay maybe I’m not seeing all of them hold on okay not seeing all your questions oh okay okay let’s see here I with thank you for the cheese list wait don’t see them all so um okay so where are we going now we’re going to the 2016 um so most wine tasters hey
The the nose is more dark fruit more spicy uh if you compare with the 2018 so is more there is more intensity and especially at the end uh there is a little bit Panic sensation can of now is not so tanic but if you came from the
Old V the tanic sensation is more higher of course and uh in this case I I think it’s very balanced between the tanic sensation fresh acidity salty and smoothness okay so for example if you were going to choose you know between two canow you know what you’re saying is if you have a
2018 it’s lighter it’s a little easier yeah and compared to a wine like this which is a big red wine like one of my my American friends are like I want a big red wine you know overpowering almost this is kind of that you know what’s the percentage here the 14% 14
14% so 14 14 and now I have my glass the cani so we come back with the Joanna kesa Winery okay where where where are we here on the island isini is the West part nor Northwest part of Sardinia okay it’s a usin is a little village it’s very
Famous for two grapes canari and vermin so white and redo the ter is Clay especially clay there is we are more or less 20 km from from the sea so there is also here in the west coast so there is the mistal uh wind it’s very important
Westerly wind yeah strong and um cani is a native grape that we have uh especially in algero and uzin okay so is a grape that grow just in this in this case only only only only only in this this so kind of like semano yeah yeah like semano semano is a very
Small area right Moro basically and this is H very incredible because is a is an explosion of red fruit as uh wow also C gu is um run by a lady uh she she’s really really passionate about the so also I think she inherited the lands since
Probably they they are one wine producer since 60 years ago so our canar is completely different if you compare with the canona Monica or Bal um is either in tanning in tanning yeah and um also the acidity is very very high but with the alcohol the acidity
Give us the very very important fresh very fresh sensation okay is this made thisp if you break that is a very very fresh sensation okay is this made only characteristic only with enox or is is this um in this case only the enox only stainless steel yeah okay so this is an
Interesting question which I’d like to i’ I’d like to ask an expert uh jeppe I um I personally love wines that only have uh you know they don’t do any wood you know especially our red wines for a consumer who wants to buy a red wine and who’s deciding for example is
This is this does this do wood or this only stainless steel so simple only stainless steel um what what what is your opinion I mean when somebody you know for example I really when I go buy wine I like when I don’t hear wood because I don’t want to
Get confused okay I like to taste the grape but what is your opinion about only stainless steel wood very important question the important is the the the wood is not an ingredient okay so uh the wood could be perfect if thanks to the food the wine the the the oxygenation of the wine
Give us the smooth sensation for example so especially with uh some grape that are higher in tanic is is very important to give us not the bitter sensation uh so the hood is important okay but if the hood give us some notes of vanilla notes for example spicy
That’s what drives me crazy no because it’s it confuses me it’s an ingredient so we have to taste Wine Not wood okay so the wood is important if you give us the the amplification the why not okay you understand me yeah yeah yeah okay yeah like it’s salt rather than hot pepper
Yeah that’s another thing we have to talk about in the future is the salt tradition in Sardinia I mean if you think about it f sardo i mean our tradition since we have very few ingredients here in Sardinia you know but I mean
B um of course all of all of all of it you know any prut or anything like that but salt is so important in Sardinia and uh we got great salt too we take it for granted sometimes I think you know because here in Sardinia it’s not expensive it’s cheap you go to
The supermarket Japanese are crazy when they come to Sardinia they buy lot of Sals like tons of T salce my family too it’s like you know pack some Brock salt in your suitcase it’s like 30 cents the let’s um I’d like to talk about pan
Kara yes so pan you know we we did call this lesson we call we said it was going to be panaz pan so the Sardinian bread making tradition is infinite um as is the handmade pasta making tradition it’s a world but for sure Panara which it’s a shepherd’s bread it’s a
Fisherman’s bread it surely it’s an unleavened bread okay so there must be some connection with matah you know with with panimo um and it’s a bread that lasts a long time and once you get to know it you’re addicted to it it’s a be it’s a thing of
Beauty it’s an absolute thing of beauty the sound of it the way they make it so in Sardinia you say how do you make that pasta how do you make that bread well it’s always water semolina and salt you know okay so water simol and salt and that’s how you make
Filo that’s how you make Litas that’s how you make pan that’s how you make gelato but it’s just so thin and fantastic and the way they make it is actually they they cook it twice so it’s a ricot you know so you basically you make your your pasta then you put in the
Oven it blows up you cut it in half you get the air you know and then you you cook it again and um you can you can tell why a Shepherd would you know it’s great right it’s light it lasts forever you don’t care if it breaks right a see and
So I don’t know when I’m having a dinner party for example what I love to do is we have a really like fresh ricot Salata so like it’s Rota but it’s salot salted so it lasts for a longer time and I love just paza rot Sal and a little honey
Freshh but if you can have Fresh so it gives a lot of emotions so this is the thing another thing about salt jeppe Mara it’s this it’s if you think about it so most Americans do not understand that our milk season goes from November to May so we have fresh ricot from November to May and there’s a
Little milk going on in the summer but if you want fresh rotta you also want the kind of grass where it’s good to have ricotta so you really you’re eating fresh ricotta in that period and then done so that’s you know so what we do since we have so much cheese making and
A byproduct is the serum which you make ricotta from is you H you need salt because you Cur it and then it lasts for a year so the the it’s another wonderful thing thing about uh Sardinian uh um you know the shepherding tradition is rot
Salata and um and you can get it smoked you can get it simple you can get it harder or softer so so you can get a like a almost towards a fresh rot R Salada that’s actually what we export to America and our clients love it but you can also get
It harder which is better for grading like if you want to make a sicilian dish pasta L Norma with eggplant tomato basil and ricot Salata you know that’s that’s the thing about wine tasting is you get to a certain point we were at canari okay and now I love
The color by the way of the canari yes it’s a beautiful can you can you see the color see it’s just is this yours or mine mine Rino so is a Ruby Ruby Ruby color yeah Bim they really invites you to drink it you know so fabri H with peaches peaches and cani wow yeah that’s what we do in the summer we have red wine canul with peaches my my my every in the summer yes yes so this is fabito genius is so in Sardinia uh in the summer we uh you you
Always have wine at the table always red and white wine um and when it’s hot you actually I I have these memories uh and we do it all the time but just you’re cutting like the older the grandmother or the elderly woman in the house is usually cutting the peaches and putting
Them in a big you know um vase and then pouring the red wine it’s a sangria basically you know because but fabrio makes a ice cream like that you’re a genius that’s fantastic so I have a question for you what is the most the craziest ice cream you’ve ever [Laughter] made
So so I I I I asked FAO what was the craziest gelato he ever made and he said with snails and he was serious so he actually made a a gelato with snails on Panara with the Rula easta Rula gelato yeah yeah fresh fresh Rula and um
So that that’s that’s another reason to come to Sardinia so you can meet fabito fenu and you can taste his ice cream with snails okay ask me the Ping between SN and but but I’m go I am going to as a grand fin Al in the future cuz we’re not
Done yet but um I am I am going to ask you and our professional taster how to pair BGA with wine botara is our gold this is Sardinian gold and it’s it’s this is a mullet uh mu and we cure these with salt okay a lot of things with
Salt um it’s a thing of beauty we make pasta with this we cut it thinly and serve it on Panara with a little olive oil on top we can try with SK it’s a very strong L skill but we can try anyway we have with artichokes we like to make a
Pasta with clams and and B but at the end so you have to stay we are going to learn what is the perfect and almost unique pairing for botara because oh and we like an appetizer we like bag and artichoke so then it becomes really difficult to pair anything because you
Can basically drink water after that but we will learn so stay tuned okay now the last red one is okay so karano is the name of the grae sui is the area so we come back in the south of Sardinia uh in the West South um here there are two little
Island San petro and Santio in Santio there is a cazetta kazeta is a little village there is a very very nice Cooperative that make one of the best Carano that we have it’s called P Franco yeah because P Franco is p libero so the grae is free a free foot
Yeah why because it’s a prefera grape oh okay okay so a very very an ancient uh gra and survived yeah it’s strong why for the sand yeah because the the the filera is is not it was able to to resist in the S okay the only in is Ina also in
The in the teralba zone so in the orist area yes yes and there is some viners prefera in the north of Sardinia um near but the most is in the cazetta and sues area Okay karano so one more grape uh with us is is incredible because Carano
For me is the the the main characteristic is the smoothness because the tanic sensation is very very light um the alcohol is a a little bit a little bit higher and and uh it’s very very round smooth okay and I think you have to try the this car and uh
Then without Oak okay no wood it’s a very ancient Cooperative is Dat Back to 19 I guess that’s smooth yeah it’s really smooth this is 2017 uh it was uh a very very hot vintage but in general in the switches area all the Vintage are very very hot
Uh remember we are very very close to the to the Sea and there is um uh the acidity is not so high but it is a very very incredible salty sensation this got me uh like salivating like more than why why does it do that for the Sal Min okay oh yeah okay
The salt the salty minerals I don’t know how to translate Sal minerals yeah salty minerals yeah okay cool yeah because sometime to balance it the alcohol is very important the acidity or the tonic sensation if you don’t have acidity or tonic sensation or the lower of the
Acidity oric sensation is a little bit lower it’s good to have this kind of salty sensation so I have a question few um June May end of May June is the time where we do our tuna fishing uh there’s a very uh important uh festival or just time of harvesting tuna in
Uh it’s called Laona in in in carfor and cazetta and um venue as aono yeah jono so a lot of people think that they have to drink white wine with fish and red wine with meat and I wonder if if people in cazetta for example when they’re when
They’re eating tuna are they drinking white wine or red wine or both yeah I think it’s a mistake we would if we drink just meat with red and just white with uh fish okay it depends from the wine and from the fish or meat for example with the tuna is better at
R really yeah because tuna is a kind of meat sure it is okay yeah and uh with some white fish for example is better a white wine for examp vertino from galura okay so it depends depends with the kind of wine you have and with the kind of
Fish or make with so like our most prized cut of the tuna is ventresca it’s very fatty yeah and uh so what what do you pair with a what what wine would you pair with a ventresca uh talking about this wine I this canal why because yeah the V SK is
To fat and this can now is higher a little bit higher if you compare with the others in acidity and so to balance it the the faty sensation is perfect to have acidity so red especially because the vesa is very very strong taste but with acidity so I chose this Canon now 2018
Gotcha are we uh are we done or do we need do we have more more oh no we have the surprise the surprise we have the surprise we have the surprise so um I am a a knife freak like most sardinians every s you do you have a knife in your pocket right
Now but I so most sardinians have a knife in their pocket I’m G my my microphone is going to fall off right now but we every Sardinian has a knife in their pocket usually I’m a knife freak I love knives and Sardinian knives are just so beautiful this is from
Arus um this is um it’s a horn of a a ram a ram horn and I’m I fallen in love with these these wooden uh like Olive This is Wild Olive okay and see olivastro see see this is this is C and so here’s like pasta in Sardinia you
Know every region has you know you make lit Mori you make F in Sardinia in arabus you make a fat knife like that and Pata you make a a knife like that it’s good for easy easy way to um do many things this is this is a shepherd’s knife basically but anyway um
B okay what do we do with Baga Baga is traditionally from the coastal areas so we have salt marshes in Sardinia where we have mullet and we have them there’s a lot of batara production in the oran okay there’s a lot of batara production on the um East Coast as well in torto
I mean in the in the where you’re doing fishing and you have salt marshes you’re making BGA okay um it’s a very why is it so difficult to pair first of all because uh is for the salty sensation salty yeah salty yeah because sometime the salty sensation is
A little with the acidity of the wine or with the tininess of the wine are give us the big uh sensation is not good okay I got you so first first of all for the sensation then because it’s very very strong so for example if we tast withus or seano uh
The overpowers it yeah every note but see but there is a fantastic and a unique wines that is perfect with B ah yes so what wine is it a veracha veracha it’s here okay we made this shirt for you by the way if you like what we’re doing you can
Buy this shirt um for you and your your um friends and you’ll help us produce these wonderful videos 25 bucks a shirt write me John trial.com and we’ll send them to you um and we can send you a case of wine with that as well so can you tell us about vacha
Because there’s this particular thing with the air and the Bal the name of the great is a veracha veracha but you know that veracha is similar to Gara or granach I see and we talk about granach as a canal family okay okay but we get to know that
Veracha the name came from the verum is a laian word that means Del poo local okay so in Italy for example there are a lot of grape that we call veracha but is the wine that the local people is used to make ah but the gra are completely different for example
There is a veracha the sanano in of course different totally different it’s just it’s the Homegrown yeah the home brew yeah I didn’t know SE different but anyway our the ver so the grape is a a name of an indigenous grape that we have just in the oristano area but the techniques is
Very very particular okay because we use the C so Chestnut barrels Chestnut Barrel okay okay and but is very incredible in preparation because it’s an oxidative wines that’s what it’s oxidative Wes okay because so you know that the the oxygen is uh could be bad for wines this case is
Perfect okay because thanks to the oxygen the veracha when aged very very well increase all the no sensation so us taste usually when you’re making wine you don’t want oxygen yes it’ll [ __ ] it up yes yes veracha you want oxygen you actually leave space in the barrel for oxygen yeah that’s
Crazy so our the but for the veracha are empty wow okay are not full so the oxy the oxygen give us this kind of sensation the note that the or Oran people called murai is the murai is the not sensation of the nose is incredible because there is some
Know that came from red grape White Grape Maia mediterrania red fruit wow uh dry fruit um is incredible so I heard Uh I that ver this Vach is from davidu okay so we went we do Chef tour uh we we used to do Chef tours we hope
To do Chef tours in the future um 7day deep Dives in Sardinia where we do something incredible every day and we met uh we went and visited davidu and he explained to this about this oxid oxidization of the wine and how it was he called it like a
Miracle a miracle he say it’s a miracle you know um and um we had had a miracle too we the the the American hockey team in 1974 or whatever beat the Russians in the Olympics and that was a miracle but this is a different kind of
Miracle and uh he told me he’s like okay so we put the wine in the barrel and we leave the air there and then we leave it to God that’s what he said what does he mean by that I didn’t I never understood what he is the true natural wine this is
Natural wine for me okay okay it’s a beautiful color beautiful color and you know that there is three kind of looks like a whiskey see you know that there is three kind of different pairing okay in general between food and wine okay there a traditional ping for example
Tuna and Carano is a traditional because it’s so local okay or peino cheese with Bal okay very very traditional um then uh there is a chromatic pairing and look the color of the veracha and look the color incred incredi that is incredible I love it Mama Mia all this is for you a
Little is exactly the same chromatic pairing and local pairing so thank you don’t you see timy Trad ping in this case fish with the local one okay chromatic ping is the same color is also ter pain because veracha this kind of veracha came J from oristano area and the B came from the
Oristano area is the reason why the UN ping the Tre all over the world it’s a match made in heaven so whenever you cut batara and hand it to people it’s something like we go crazy for it it’s like our caviar right it’s like as as soon as you silence silence yeah
Yeah amazing so what year is this 2009 2009 yes wow how do you describe the what what are you smelling here oh first of all dry fruit a lot of dry fruit and uh For almonds almonds after some minutes there is also red fru as a CH yeah I don’t know how to translate that like salt no what yeah the Sal taste iodine maybe could be yeah iodine wow fantastic do you need another batara yes the problem about batara it’s like once you
Start never finish I mean you’ll finish the batara thank you John go good AP see okay okay okay John you know that there is a a little connection between this place some local ingredients and California really about Bri from Sardinia California yes come on yeah and
Bread yeah no tell me more yeah I’m interested because it is my colleague Madu he came from Gua wow he’s an African guy and uh he made a very very incredible bread and he used local ingredients okay okay what does that to do in California because the technique
To make this kind of bread it came from California it came from San Francisco it’s a kind of red that we call San Francisco Farm bread because there is in San Francisco a very important Chef uh very important guy called CH Robertson that make this kind of bread and we so
Here are in it with Madu we use this kind of technique from California but we use local ingredients and this is the bread is our Farm bread so and uh Madu is our Baker wow um mamadu speaks English so can explain this technique to make this bread yes okay let’s hear okay we
Curious okay so Italian and John translate okay make it every day okay multi- cereal okay okay type uh so zero typ zero type one type one type one flower okay lated that zero okay natur okay natural yeast okay you’re you’re doing everything with your hands all
Right every day so uh it’s beautiful um let’s Tastee it okay wow Bell uh John the characteristic is the Iration of this kind of red is a 90% of water inside okay so it’s made humid 90% 90% yeah so it’s so humid so soft and uh the crust it’s very very hard
So we’re at the end of our session and when you do a cheese tasting it’s the best thing to do is to go from a a very mild cheese to like like jeppe did he kind of went from Wild mild wines to the bigger wines and the same thing with cheese
Tasting is you see the the order that we did with the cheese it was you know a 30-day peino then a 60-day go cheese then a 5 Monon um caprino and then we went to the 12 month peino and then a a 12mon um f sardo so we’re at the end of our
Our party and we’re all happy we just had batara too so the only thing you can really eat right now is something that’s really strong and this is um guys this is a treat I brought this from a friend a Shepherd uh it’s h a wheel that was put
Away for a while uh organic raw milk and I call it a barnyard cheese so we’ll we’ll taste it with mamad Do’s bread and see how it goes yes thank youo taster filipo so friends we’ve decided uh to really tell the Sardinian story uh it’s been an unsung region for too long
And the the situation of the world right now it’s it’s actually it’s just created uh naturally this opportunity to we if we had more time but we’ve decided every week to bring you some product some friends and give you some insight into this incredible Island hopefully one day
You’ll come so again thank you for coming let us know if you want to do jeppe’s lessons let us know if you want to send uh you some wine or just a shirt um but thank you for coming again uh this is a time where we all have to be
Doing something positive in anything anything thinking of something positive here we’ve shared a lot of friendship and uh good things and uh we hope that you’ve enjoyed it and we’ve distracted you and and that you learn something so um thank you for joining us be safe take care
Love from Seria thank you thank you thank you