French Film Fest.
Food, Wine and Film at Ballymaloe
Food, Wine and Film at Ballymaloe
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| Natural Resistance |
Organised by the Alliance Française de Cork, the 26th Cork French Film Festival showcases the best in current French cinema and is taking place in Cork from March 1 to March 8.
A real treat for lovers of food and wine is the screening of the documentary Natural Resistance, directed by Jonathan Nossiter, which follows a group of Italian winemakers dedicated to resisting the prevalent use of chemicals.
A former sommelier Nossiter’s Mondovino, a documentary about the globalization of the wine industry, was nominated for the Palme D’Or in Cannes in 2004, one of only three documentaries ever nominated in the history of the festival. Nossiter didn't foresee returning to the topic until last summer when he found himself in Tuscany, seated with Italian winemakers dedicated to resisting the prevalent use of chemicals. Nossiter instinctively turned on his camera and continued to follow these subjects against the sun-kissed backdrop of Italian vineyards.
A former sommelier Nossiter’s Mondovino, a documentary about the globalization of the wine industry, was nominated for the Palme D’Or in Cannes in 2004, one of only three documentaries ever nominated in the history of the festival. Nossiter didn't foresee returning to the topic until last summer when he found himself in Tuscany, seated with Italian winemakers dedicated to resisting the prevalent use of chemicals. Nossiter instinctively turned on his camera and continued to follow these subjects against the sun-kissed backdrop of Italian vineyards.
The screening of Natural Resistance will be followed by a rustic Italian inspired banquet in the Ballymaloe Grainstore paired with 'natural wines' from the growers featured in the film. The wines will be supplied by Pascal Rossignol from Le Caveau while the film and wines will be introduced by Doug Wregg from Les Caves de Pyrenes.
Tickets to Natural Resistance and the rustic inspired banquet in the Ballymaloe Grainstore are available on www.corkfrenchfilmfestival.com
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| Jonathan Nossiter |
Cork French Film Festival
Wines for showing at the film ‘Natural Resistance’, at The Grainstore at Ballymaloe
Friday 6th March 2015
With Pascal Rossignol of Le Caveau, The Specialist Wine Merchant, Kilkenny, Ireland and Doug Wregg of Les Caves des Pyrene, Artington, UK
Bubbly:
Coste Piane Prosecco NV
Casa Coste Piane is a tiny 6-ha, in Santo Stefano, heart of the Valdobbiadene area, owned and run by Loris Follador. For generations their wine had been sold in bulk, but since 1983 they decided to bottle the production themselves. The organically-run vineyards lie on slopes close to the cellar. The vines are on average 60 years old (some are pre-phylloxera!!) and their roots can grow up to 30-40 metres long. This Prosecco is a gem, it is one of the few made in the champenoise method wherein the second fermentation takes place in the bottle.
Harvest is usually between the last week of September and the first week of October.
In April the wine is bottled without the addition of yeast and sugar, subsequently the indigenous yeast contained in the wine starts a second spontaneous fermentation that lasts for approximately four weeks.
After this the wine spends a further four weeks ‘sur lie’. The process of “disgorgement” is not practised, therefore the yeasts are still present in the bottle… any haziness is entirely natural.
Harvest is usually between the last week of September and the first week of October.
In April the wine is bottled without the addition of yeast and sugar, subsequently the indigenous yeast contained in the wine starts a second spontaneous fermentation that lasts for approximately four weeks.
After this the wine spends a further four weeks ‘sur lie’. The process of “disgorgement” is not practised, therefore the yeasts are still present in the bottle… any haziness is entirely natural.
This is very Champagne-like, with great purity and frankness; the aromas are of apple, acacia flowers with an interesting mineral twist and subtle yeastiness.
White:
Stefano Bellotti Degli Ulivi ‘Cortese’ Vino Bianco 2013
Cascina Degli Ulivi in the words of owner Stefano Bellotti:
‘We are a farm with 20 ha of vineyards, cereals, animals, B&B and a restaurant using exclusively biodynamic and organic products, mainly coming from our farm.
We have been practising biodynamic agriculture for 30 years now and we consider the soil as a living organism belonging to the cycle of every living thing; we promote soils health and in turn the plants produce excellent fruit. The soil is nourished by green manure using pulses, cruciferous and graminaceous plants with up to 30 different species. Treatment sprays are limited to the use of sulphur and bordeaux mixture in very limited quantity (about 2 Kg of copper per hectare, per year) and, of course, biodynamic preparations. We strive to make wines that are the true expression of the vintage, the terroir and the personality of the person behind them. The grapes are harvested by hand in baskets; pressing is soft and fermentation takes place naturally, without using any oenological additives (yeasts, enzymes, fining agents). Wines ferment in big wooden barrels. We do not carry out any fining; we just lightly filter when bottling. The total sulphur content is low because we don’t add any. The yield per hectare averages 6 tons’
We have been practising biodynamic agriculture for 30 years now and we consider the soil as a living organism belonging to the cycle of every living thing; we promote soils health and in turn the plants produce excellent fruit. The soil is nourished by green manure using pulses, cruciferous and graminaceous plants with up to 30 different species. Treatment sprays are limited to the use of sulphur and bordeaux mixture in very limited quantity (about 2 Kg of copper per hectare, per year) and, of course, biodynamic preparations. We strive to make wines that are the true expression of the vintage, the terroir and the personality of the person behind them. The grapes are harvested by hand in baskets; pressing is soft and fermentation takes place naturally, without using any oenological additives (yeasts, enzymes, fining agents). Wines ferment in big wooden barrels. We do not carry out any fining; we just lightly filter when bottling. The total sulphur content is low because we don’t add any. The yield per hectare averages 6 tons’
This little natural wine shows clean acacia flowers, hints of beeswax and mint. Mouth filling aromas of fresh white fruit, honey, with pronounced citrusy character. Very clean, neat flavours ending with crisp grip. Lovely wine
Will go with food like salads, seafood, fish, poultry and pork
Red:
Elena Pantaleoni La Stoppa Trebbiolo Rosso 2012
Barbera 60% Bonarda 40%
Elena Pantaleoni owns this wonderful 50-ha organically-tended estate where wild herbs grow freely between the rows and no chemical fertilizers, weed killers or pesticides are ever applied.
Trebbiolo Rosso is a natural wine matured in stainless steel tanks. The nose is fresh with cherry and red berries mingling with wilder notes. Lively and juicy, the palate bursts with sweet/sour morello cherries and hints of spices. In all, it is a lovely, fresh, lively and fruit-driven wine which is best enjoyed with food.
‘La Stoppa seem to delight in doing the unexpected: whites that aren’t white, that age and reds for drinking young. This is the first vintage of the Trebbiolo (named after a local river) that isn’t frizzante although there is certainly a little bit of residual CO2.
Wild, earthy, yeastiness on the nose, incongruously like fresh vanilla pod with its earthy sweet-leathery notes. Aromas of small berries, blackberries, myrtille. Dryish on palate, which is meaty, earthy, spicy. Youthful and vibrant with a slight fizz on the tongue.
Cries out for a big plate of charcuterie and cheese and some top class air-dried hams.
Orange:
Orange wines, or amber wines as they are often called are actually white wines produced more like reds – with prolonged contact with the grape skins, resulting in a deeper colour from the pigments found in grape skins. Rather than being orange, they are actually more a deep amber or tawny colour and on the palate possess the texture, body and tannins of red wines with the fruit and minerality of white wines
Giulio Armani Dinavolino 2012
25% each of Malvasia di Candia Aromatica, Marsanne, Ortrugo, and an as-yet unidentified variety from the lower slopes of the vineyard
Giulio Armani is the winemaker at La Stoppa (Emilia Romagna). This wine comes from his own biodynamically tended vineyards. Having reached perfect ripeness, the grapes are hand-harvested and left to macerate with their skins for 7 to 10 weeks, giving the wine wonderful complexity, structure, little tannins and its light orange colour.
Neither filtered nor fined, the slightly cloudy appearance leads to a floral nose with apple, orange flowers, orange skins and pear hints. The palate is richly layered and intense, with gorgeous apple and honeyed flavour wrapped in impeccable acidity and minerality.
Great with most foods salads, fish, white meat & most cheeses
For afterwards, we will have two little organic Sicilians Ciello rosso and bianco -Inexpensive, but beautifully made and full of authenticity!
Cantine Rallo, Ciello Bianco ‘Catarratto’ Terre Siciliane IGP
Made from organic grapes, fragrant and crisp, Ciello Bianco Catarratto is amazingly fresh and vibrant, delicate flavours of white fruit, hints of peach and lemon zest mid palate and soft notes of marzipan on its bright finish.
Cantine Rallo, Ciello Rosso ‘Nero d’Avola’ Terre Siciliane IGP
Made from organic grapes Ciello Rosso Nero d’Avola has freshness and energy, dark red colour, hints of black plum, coffee and chocolate on the nose, pleasant spiciness in the mouth with smooth dark fruit flavours
The dynamic Vesco family took over the winery 10 years ago and have since revolutionised the viticultural practices and invested heavily in cutting edge technology for the winery and bottling line. Their hundred hectares of organic vineyards are located high up in the hills above Alcamo.
The wines are all certified organic and planted on south-east facing slopes on sandy soils 150 – 300m above sea level. The climate is clearly suited for producing the best quality grapes.
The vineyards in three main sites: Alcamo for Catarratto and Nero d’Avola; Marsala for Grillo and Pantelleria for the Zibbibo which that produces their delightful Passito di Pantelleria. The grapes tend to be picked earlier in the year than many of their neighbours which produces their customary bright, fresh style of wine.
The wines are all certified organic and planted on south-east facing slopes on sandy soils 150 – 300m above sea level. The climate is clearly suited for producing the best quality grapes.
The vineyards in three main sites: Alcamo for Catarratto and Nero d’Avola; Marsala for Grillo and Pantelleria for the Zibbibo which that produces their delightful Passito di Pantelleria. The grapes tend to be picked earlier in the year than many of their neighbours which produces their customary bright, fresh style of wine.
The results are evident in the fragrant, crisp Catarratto and perfumed, fresh Nero d’Avola. These wines are a million miles from the overripe styles made by many of their peers. Night harvesting and modern temperature controlled fermentations result in bright, fresh, modern wines.
Fragrant and crisp, Ciello Bianco Catarratto is amazingly fresh and vibrant, delicate flavours of white fruit, hints of peach and lemon zest mid palate and soft notes of marzipan on its bright finish.
