Emblema oficial del GIV
Creado por Gobindjit Singh Dhaliwal
Crónica #01/2011
del sábado 12 febrero 2011
Fundadores del GIV
Flavio, Noor Tiffany, Orlando y Gobindjit.
Fundadores del GIV
Flavio, Noor Tiffany, Orlando y Gobindjit.
FUNDACIÓN del GIV.
En la Maison D´Orlí, ubicada en Altos del Golf, Ciudad de Panamá hemos fundado el Grupo de los Cuatro, GIV, para impulsar un estilo dinámico de vida, mezcla de nuevo y antiguo, cuyos Protocolos Secretos se harán del dominio público mediante Crónicas publicadas periódicamente en este blog. El GIV está formado en la actualidad por sus fundadores originales, Noor, Gobi, Orli y Flavio. Quienes inspirados por una visión biodinámica y orgánica de la vida y de la naturaleza, se comprometen en consecuencia a fomentar mediante la presentación de cursos y la práctica y divulgación del propio ejemplo el disfrute y el amor por los frutos genuinos de la tierra, el ejercicio de las técnicas de cocina que sean más amigas de la naturaleza física de los productos de la tierra y del mar, y sobre todo, por la consolidación algún día de un maridaje perfecto y armónico entre tres realidades fundamentales, a saber: el estilo de vida, el diseño de la urbe citadina y la protección del paisaje natural que asegure a los ciudadanos el disfrute de una vida buena y de elevada calidad. El primer rito litúrgico, iniciático y fundacional consistió en consumir un Joselito sin maridarlo. El Joselito en cuestión fue algo similar a la célebre Ofrenda Musical, Das Musikalische Opfer. En nuestro caso, una ofrenda a Noor por parte de su padre. O sea, una ofrenda parecida también a la de Johann Sebastian Bach porque ambas encierran enigmas escondidos que pueden ser buscados y encontrados. Y ella, tan espléndida y fraterna como siempre, lo ha compartido con nosotros con motivo de este magno evento. No maridamos el Joselito, porque la única armonía rítmica que él quiere danzar sólo la puede escuchar en la prisión de la boca que lo atrapa. Y desde allí el Joselito quiere desaparecer gloriosamente interpretando un clamoroso grand jeté terminal por esa última salida que se encuentra al fondo de la cueva bucal, más allá de la cual su frágil materia, que se extingue al instante mismo del contacto entre carne en vivo con carne en reserva, se transformará para siempre en eternidad y memoria. Como efectivamente sucedió en esta reunión. Después, provenientes de las mismas dehesas en donde un tiempo pastaron la montanera de bellotas los preciados ibéricos que hacen posible el Joselito, vinieron los quesos manchegos oriundos de esos mismos aires y terruños, para aceptar unirse en nuevas armonías musicales a un par de vinos de probada casta y sudor, El Vínculo 2005 de Don Alejandro Fernández, criado con gracia artesanal en las yermas tierras de los Campos de Criptana de Castilla La Mancha. Y uno de los más elegantes vinos del Piemonte, el SUOI Barbera D´Alba 2006. Pero al final, reinó como un soberano imperial de envidado abolengo, el TAITTINGER Comtes de Champagne, Millésime 1994, Blanc de Blancs, quién entre resplandores de bronce dorado y sinuosos collarcitos de perlas, entregó a los presentes su alma civilizada, mientras se extinguía toda su grandeza al ser estrechada con firmeza por los negros brazos primitivos del poderoso fondant de chocolate, y en él por nuestras bocas ambos cuerpos, el blanco y el negro, encendidos de inevitable pasión se consustanciaban con los nuestros, sin recelos ni reclamos. Fue una tarta única inventada para la ocasión por el ingenio impredecible y el eros gastronómico de Noor y por su deliberada intención de amancebar felizmente un negro chocolate de la selva tropical con una refinada rubia champañola de la mejor estirpe francesa, para inventar así por nosotros el aparejamiento perfecto…
Gobindjit Sing Dhaliwal
es propietario y autor de la prestigiosa revista internacional online:
Panama Wine Review
NOTAS DE CATA
por Gobindjit Singh Dhaliwal.
Correspondientes a la Crónica No. 01/2011
del sábado 12 febrero 2011
Dibujo oficial del evento titulado
“Pata Negra Pig Enjoying the Finer Things in Life"
Author: Gobindjit Singh Dhaliwal
Taittinger Comtes de Champagne Millesime Blanc de Blancs 1994
Cote des Blancs, Reims, Champagne
France
Well stored vintage champagne is hard to come by, it’s only with age that you can experience and be delighted by the complexities that stem from this magical elixir of royalty. As common with age, this wine has developed a darker golden color, almost liquid gold that allures you closer into taking a sip. The tiny bubbles, or “pearls” as my dear friend Flavio insisted they be called, show a great structured champagne that even after 17 years still retain its vibrant youth.
Musty aromas of yeast, citrus, roasted almonds, oak, a bit of smoke, slight touch of pear compote, and honey. Secondary aromas of crushed rocks, and dusty chalk that make this nose quite appealing, a complete package that just bursts into the air.
As is this house’s style the fruit component is quite present on the attack, mainly tart green apples, citrus, honey, and mineral tang on the end. This wine is solid, no deficiency, the flavors burst on the attack and keep on going to the finish. Perhaps the finish is quite short, however the flavor is still intense. Although it has great depth of flavors the texture is the best part. The bubbles are small, delicate, and refreshing that add a whole different dimension to it. 94 non blind (12/02/11)
Suoi Barbera d’ Alba 2006
Alba, La Morra, Cuneo, Piedmont
Italy
Quite light on the eye, dark purple, and almost see through, this is the Barbera showing through. The aroma is quite simple; dark fruits, tart cherries, strawberries, raspberries, a hint of dark chocolate, and heavy dose of oak.
The flavor is one sided, an initial burst of dark fruit that turns into sour cherries and a dark chocolate finish. The tannins are present, and are quite harsh and rustic, but there’s a alcoholic burn to it that just disturbs this wine. The acid on the mid-palate is searing and a bit out of place making it quite akward. I think this wine is quite watered down better with food. 86 non blind (12/02/11)
Cote des Blancs, Reims, Champagne
France
Well stored vintage champagne is hard to come by, it’s only with age that you can experience and be delighted by the complexities that stem from this magical elixir of royalty. As common with age, this wine has developed a darker golden color, almost liquid gold that allures you closer into taking a sip. The tiny bubbles, or “pearls” as my dear friend Flavio insisted they be called, show a great structured champagne that even after 17 years still retain its vibrant youth.
Musty aromas of yeast, citrus, roasted almonds, oak, a bit of smoke, slight touch of pear compote, and honey. Secondary aromas of crushed rocks, and dusty chalk that make this nose quite appealing, a complete package that just bursts into the air.
As is this house’s style the fruit component is quite present on the attack, mainly tart green apples, citrus, honey, and mineral tang on the end. This wine is solid, no deficiency, the flavors burst on the attack and keep on going to the finish. Perhaps the finish is quite short, however the flavor is still intense. Although it has great depth of flavors the texture is the best part. The bubbles are small, delicate, and refreshing that add a whole different dimension to it. 94 non blind (12/02/11)
Suoi Barbera d’ Alba 2006
Alba, La Morra, Cuneo, Piedmont
Italy
Quite light on the eye, dark purple, and almost see through, this is the Barbera showing through. The aroma is quite simple; dark fruits, tart cherries, strawberries, raspberries, a hint of dark chocolate, and heavy dose of oak.
The flavor is one sided, an initial burst of dark fruit that turns into sour cherries and a dark chocolate finish. The tannins are present, and are quite harsh and rustic, but there’s a alcoholic burn to it that just disturbs this wine. The acid on the mid-palate is searing and a bit out of place making it quite akward. I think this wine is quite watered down better with food. 86 non blind (12/02/11)
Bodegas Alejandro Fernández El Vinculo Crianza 2005
Campo de Criptana, Cuidad Real, La Mancha
Spain
Paired with Queso Manchego Curado
Campo de Criptana, Cuidad Real, La Mancha
Spain
Paired with Queso Manchego Curado
The aromas on the wine are unique; they make me reminisce of Don Quixotes horse, Rocinante! The primary aroma is quite barnyard oriented the smell of sweaty horses’ back after the leather saddle has been removed. Behind that there’s an explosion of black berries, and dark fruits with a slight hint of spices.
The wine shows dark central core with a ruby red rim, some age is showing but the aromas and flavors are still fresh. On the palate there is an explosion of dark fruits, and oaky aftertaste with a touch of red pepper flakes.
Oddly enough, besides being quite simple on the palate the rusticity of the tannins is what makes this wine really good. A great quality for price wine; intriguing aromas, sturdy flavor, and well built… what more could you ask for under 20 dollars? 91+ non blind (16/01/11)
*** Tasted again on 12/02/11 with consistent notes. ***
The wine shows dark central core with a ruby red rim, some age is showing but the aromas and flavors are still fresh. On the palate there is an explosion of dark fruits, and oaky aftertaste with a touch of red pepper flakes.
Oddly enough, besides being quite simple on the palate the rusticity of the tannins is what makes this wine really good. A great quality for price wine; intriguing aromas, sturdy flavor, and well built… what more could you ask for under 20 dollars? 91+ non blind (16/01/11)
*** Tasted again on 12/02/11 with consistent notes. ***
FOTOS
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