Tl;dr – if you work in wine and/or food, you might be interested in my PhD research project
Sommeliers often say they are storytellers, or every bottle has a story, etc. As a Canadian sommelier doing a tourism PhD in Barcelona, I want to learn how somms here tell stories about Catalan wines. As part of my data collection I made a little suite of surveys and I'm also using google docs to share all of my data and output.
Beyond Catalan gastronomy stories, I'm interested in how gastronomy professionals relate to storytelling in their work, wherever they are, so I encourage your contributions no matter where you're from.
by chefduparty84
2 Comments
Notes for De Muller Vi Ranci: this wine is dry, fortified to 15% and oxidized, sort of like a palo cortado without velo flor. This producer ages the base wine in neutral oak and then in demijohns, left in the sun in a solera-style blending rotation. This is a traditional Catalan style of wine that many winegrowing families would make at home, particularly pre-phylloxera when winegrowing was the main agricultural activity in the country. De Muller has been operating since then, since the 1850s, and I’ve gotta say that this wine delivers more flavor, tradition, and culture than I’ve ever had for about 10€. One of the best vi ranci out there
The storytelling aspect of Catalan wines to me is quite minimal and I don’t feel like they’re uniting it yet.
I’m actually based in Barcelona, could be fun to meet up one day and discuss over wine.