star (2012-07-23)
Berholomew, a nie Michael. Miałeś rację Deo! Syn, nie ojciec.

“Known as a lively, witty and informative wine lecturer, Bartholomew is also one of the world’s foremost authorities on Port and Madeira. He is credited for being responsible for the growth of Port consumption in North America during the mid 1980’s and was responsible for the re-introduction of Madeira to America in 1989, instrumental in its growth since then. Bartholomew Broadbent’s company, Broadbent Selections, Inc., founded in 1996, is the exclusive US national importer for some of the worlds most sought after family wineries, including Chateau Musar, Warwick Estate, Spy Valley, Ferreira, Quinta do Crasto, Aresti, Louis Guntrum, Montsarra Cava, Pago de Larrainzar, Vilafonte,Badenhorst, and Dr.Hermann. He also produces his own Broadbent Port, Madeira, and Vinho Verde in Portugal. He has also partnered with family owned wineries around the globe to produce his Broadbent Varietal wines including a Gruner Veltliner from Austria and a Malbec from Argentina.

Raised in the English wine trade in a formal apprenticeship to his famous father, Michael Broadbent MW [Director of Christie’s and prolific wine author], Bartholomew has also worked in London for Harrod’s [Wine Department], Harvey’s Fine Wine Merchants in Pall Mall and Christie’s. He worked in Australia for Rothbury Estate and for Yalumba Winery. In France, he worked in Cognac for Hennessy and in Paris for L’Academie du Vin. He moved to Montreal to work for Schenley Canada Inc, later moving to Toronto as their Wine Consultant, also responsible for their fine wine sales in Ottawa.

Bartholomew Broadbent was named one of the “fifty most influential people in the wine world.” by Decanter Magazine (June 1997). Broadbent Selections, Inc. was nominated Importer of the Year 2005 by Wine Enthusiast Magazine and was named one of the 100 fastest growing companies in 1998 by Entrepreneur Magazine and Dun & Bradstreet.

wino3247#42712

star (2013-06-06)
Wracając na łono Alto Adige, to Marta Wrześniewska poleca na WI (pralinka) oprócz win białych vernatsch, czyli schiavę, na lato jak znalazł, bo to lekkie wina są, na zimę oczywiście lagrein ew. teroldego na jesień. A do tego speck i sery, aby odpowiedzieć na fundamentalną alternatywę dla pytania jak żyć. Z czym to pić? – Lokalnym przysmakiem jest speck, czyli surowy dojrzewający udziec wieprzowy, który najczęściej podaje się pokrojony w cieniusieńkie plastry. Najpierw lekko wędzone, potem poddawane suszeniu mięso jest w pewnym sensie skrzyżowaniem dwóch wędlin z pobliskich regionów – suszonego prosciutto di Parma i wędzonej szynki szwarcwaldzkiej. W Alto Adige produkuje się też sery dojrzewające. Górski Stelvio w dużym kręgu jest jedynym serem z apelacją z tego regionu, ale warto też spróbować Ziggerlanów – kruchych, chudych, twarożkowych stożków albo hardkorowego Graukäse, podobnego do naszego zgliwiałego sera, tylko bez kminku, który jada się tu z talarkami cebuli.
wino3247#47956