WINES: TRADITION AND NATURAL TOUCH
“A good wine is like a good movie: it lasts for a moment and leaves an aftertaste of glory in your mouth; it is new in each sip and, like movies, it is born and reborn in each flavor.”
With clarity, celebrated Italian filmmaker and screenwriter Federico Fellini packed in this sentence his view on the main reasons that make wine more than a product, but rather a cultural event.
The versatility of this drink made from grapes transcends the preparation process and combines a huge amount of services, activities, heritages. A winemaking area may lay bare the history of a city or region, unveils traditions of a territory, and even integrates art, archeology, architecture, landscaping and botany in a proposal that requires sharpening all the senses.
Many travelers seek these experiences and unravel for themselves what it’s like to feel the magic of some of the most emblematic wines. Hence, Wine tourism is one of the most powerful options worldwide. The reflection of an exclusive identity when tilling the land, even the peculiarities of the vineyards and wineries, stand tall today as powerful motivations that captivate both experts and amateurs.
In this context, one of the most important events related to the world of the vine –it has inspired this new issue of Excelencias Gourmetis the International Wine Festival, at the Hotel Nacional de Cuba. On the celebration of this event in Havana, we have come up with a dossier that depicts some of the top trendsetters in the winemaking realm, coupled with the development of enology as a profession and peculiar ice cream recipes made with wine, a real eye-opener for dessert lovers.
Our pages are also honored with the presence of Javier Olleros, the chef of Spanish Restaurant Culler of Pau. Boasting one Michelin Star and two Repsol Suns, he says that his challenge is to create nuance-filled tasting experiences that last forever in the patron’s memory, experiences that turn to the products and culinary heritage that Galicia has to offer.
With this issue, we also remember the legacy of Cuban poet Carilda Oliver Labra, the recognition of the identity that transpires in her work and her universal and endless dimension. Thus, between stoves and vintages, we want our readers to take a closer look at the revaluation of the traditions and all cultural roots, from a perspective that opens up in the world of the highest haute cuisine; one that as Fellini puts it, invites you to taste, just in an instant, the tastes that come to life in each and every palate.