High Cuisine Pairing Principles at Sissi by Andrea Fenoglio

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The Culinary Symphony of Sissi and Rottensteiner

In the heart of Merano, a culinary event unfolded that celebrated the exquisite pairing of fine wines and gourmet cuisine. The renowned restaurant Sissi hosted a unique collaboration featuring wines from the historic Tenuta di Bolzano, founded by Hans Rottensteiner in 1950. This event was not just a meal; it was a gastronomic journey that showcased the versatility of South Tyrolean wines alongside traditional Italian dishes.

The wines, including Pinot Bianco, Schiava, Lagrein, Santa Maddalena, and Gewürztraminer, were carefully selected to complement the innovative dishes crafted by chef Andrea Fenoglio. Each wine carried the essence of porphyry, a volcanic rock that enriches the soil of Rottensteiner’s vineyards. This geological feature imparts a distinct mineral profile to the wines, making them both complex and age-worthy.

As the event progressed, guests experienced a delightful interplay between the wines and dishes, revealing the depth of flavor and creativity involved. The pairing of wines with dishes like salmon trout and veal tonnato demonstrated how well these wines could adapt to various culinary styles. This event was a testament to the evolving landscape of wine and food pairing, where tradition meets innovation.

A Journey Through Flavors: The Pairing Experience

The culinary adventure began with a signature dish from Sissi: the "Liquid Pizza," paired with a sparkling wine. Although the Rottensteiner family does not produce sparkling wine, they chose Arunda, a classic from Alto Adige. This choice highlighted the region’s ability to produce high-quality sparkling wines that can stand alongside traditional Champagne.

As the meal progressed, the first course featured veal tonnato, accompanied by two vintages of Pinot Bianco "Carnol." The 2012 vintage, with its golden hue and complex aromas, proved to be a standout. Its rich, glyceric texture complemented the creamy sauce of the dish beautifully. Meanwhile, the younger 2022 vintage showcased vibrant freshness and citrus notes, promising great potential for aging.

Transitioning to the main courses, the salmon trout with Dashi and Katsoubushi was a revelation. The pairing with Schiava Doc Vigna Kristplonerhof 2022 highlighted the umami flavors and delicate spice of the dish. The wine’s subtle tannins and refreshing acidity created a harmonious balance, enhancing the overall dining experience. This moment exemplified how well South Tyrolean wines can elevate traditional Italian cuisine.

The Grand Finale: Sweet Endings and Lasting Impressions

As the meal approached its conclusion, the dessert course featured a modern take on apple strudel, paired with Gewürztraminer Passito Doc Cresta 2020. This sweet wine, known for its aromatic complexity, perfectly complemented the rich flavors of the dessert. The pairing was a delightful way to end the meal, leaving guests with a lasting impression of the culinary artistry displayed throughout the event.

The success of this gourmet pairing event at Sissi demonstrated the remarkable quality of wines from the Alto Adige region. Each dish and wine combination showcased the creativity and skill of both the chef and the winemakers. The experience was not just about food and wine; it was a celebration of culture, tradition, and innovation.

In conclusion, the collaboration between Sissi and Rottensteiner was a resounding success, proving that the world of wine and food pairing continues to evolve. As guests savored each course, they were reminded of the beauty of culinary exploration. This event not only highlighted the excellence of South Tyrolean wines but also set a new standard for gourmet dining experiences.

media: WineMag – ® Riproduzione riservata

source: WineMag – Rottensteiner principe di abbinamenti d’alta cucina al Sissi di Andrea Fenoglio