PAZ LEVINSON | The craft of the sommelier - wines, stories, travel, photos -

One day, in the winter of Paris, I received this photo by phone. Nothing written in the message, the photo said everything. I still did not personally know Sergio Calderón , but we had exchanged some talks over the phone. It happened that even if I did not know him, in a sense, I already knew him. The personal encounter could be at any time in the future and that was fine, there was no hurry at all. This photo is sharing Paso del Sapo 2012 Chardonnay with Matías Michelini (well, technically in the photo, the wine is closed but I want to believe they opened it that summer night). With Matías we made the wine in March of 2012, the harvest was the 3 of March, we grazed the grape by hand with the family of Matías in Bariloche. It had never before happened that suddenly, an alpine house, became a reception of so much grape to make a wine. The grape had traveled for hours and was intact, beautiful compact bunches, healthy, sugar and freshness combined into each grain in perfect proportions. Then the grape traveled with controlled temperature until Mendoza, until Tupungato. Why do I tell all this? Maybe because with this wine happened something similar to that feeling of confidence that exists before things, events happen. Before seeing the experimental vineyard, before seeing the grape, before making a journey of thousands of kilometers in the middle of the Patagonian steppe, we knew that it would be a special wine, a wine with history, with friendship, a wine that tries make way for the expansion of the frontiers of grape cultivation in Argentina. That the diversity of regions continues to increase.

Sergio is Chef Sommelier of Bras in Laguiole and has his own cava Sergio's Cave

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One day in the winter of Paris, I received this photo by telephone. Almost nothing written in the message, the picture said it all. I didn't know personally Sergio Calderon, but we had exchanged some words by phone. It happened that while I did not know him personally, in a sense, I already knew him. The personal meeting could be any time in the future and that was fine, there was no hurry at all. In this photo he is sharing Paso del Sapo 2012 Chardonnay with Matías Michelini (well, technically in the picture, the wine is closed but I believe they opened it that summer night).

With Matthias we made this wine in March 2012, the harvest was March 3, according to the biodynamic calendar, we destemmed the grapes by hand in Bariloche with some members of the Matías family. Never before has that happened, suddenly an alpine house, becomes the receipt of such quantity of grapes to make wine. The grapes had traveled and were intact, beautiful and compact clusters, healthy, and in each grain the perfect measure of sugar and freshness combined in perfect proportions. We put the grapes in a tank in a small truck of the uncles of Matias with controlled temperature and there they went straight to Tupungato. Why am I telling you all this? Perhaps because this wine made me feel something like the sensation of trust that exists prior to certain events really happens. Before seeing the experimental vineyard, before seeing the grape, before making a journey of thousands of thousands in the middle of the Patagonian desert, we knew it was going to be a special wine, a wine with history, friendship, a wine that tries to make a contribution for the expansion of the frontiers of growing grapes in Argentina. That diversity of regions continues to increase.

Sergio is the Chef Sommelier of Bras in Laguiole and has his own wineshop in the same town Sergio's Cave

  • Adam Floyd