[CANCELLED] ECCT Social Event - A sparkling night with Prosecco DOC at Osteria by Angie
ECCT Social Event
A Sparkling Night with Prosecco DOC at Osteria by Angie
19.00-21.30, Friday 7 November 2019
Osteria by Angie Dazhi
61, Lequn 3rd Road, Zhongshan District, Taipei / 台北市中山區樂群三路61號
Prosecco DOC is unique in its origin and style. The Prosecco DOC area of production is located in territories falling within 4 provinces of Friuli Venezia Giulia (Gorizia, Pordenone, Trieste and Udine) and 5 provinces of Veneto (Belluno, Padua, Treviso, Venice, Vicenza), one of the most beautiful territories in the whole of Italy. Vineyards are located on the sunny slopes running down from Prosecco towards the sea, sheltered from the cold winds of the Bora, where there is a marl-sandstone terrain, which, in ancient times was covered by the sea, making them conducive to the production of very particular grapes.
Prosecco DOC was born in an area with unique environmental conditions. If harvesting, wine-making and bottling all take place entirely within the provinces of Treviso and Trieste, the special titles Prosecco DOC Treviso and Prosecco DOC Trieste can be used, two provinces which have played a fundamental role in the history of Prosecco production.
Since the mid-thirteenth century the place name 'Prosech' or 'Prosecum', but also the more modern 'Proseco', referred to a small town, bordering to the south-east with the Bishopric of Trieste and to the north with the territory of Duino. Today Prosecco is still a small town in the Province of Trieste, in the extreme north-east of the Italian peninsula.
Good Prosecco is born, not made. The grapes used for making Prosecco DOC are primarily of the Glera white grape variety, native to North East Italy and renowned since Roman times. It has nut-brown vines and produces long, generous bunches of golden yellow grapes. Cultivation involves vertical training of the shoots and thinning as well as pinching and tying in order to create the perfect micro-climate to encourage aromatic substances to settle on the grapes. Traditionally, Glera may be combined with up to 15% Verdiso, Bianchetta Trevigiana, Perera, Glera lunga, Chardonnay, Pinot Bianco, Pinot Grigio and Pinot nero grapes, vinified off the skins.
About the European School for Sommeliers
The food and wine pairing will be guided by the team from the European School for Sommeliers, which delivers courses based on modern sommelier training, using a teaching method sensitive to evolving changes in the international world of wine. With different backgrounds but the same passion, the professional team has a deep knowledge and understanding about wine from all over the world, and team members are able to speak fluent Chinese and English. The school was recently established in Taipei to bring more knowledge about wines from all over the world and how to pair them with the best local cuisines.
Rate per person: NT$3,500
MENU & WINE
Chef's tapas selection
Air dried beef “Bresaola”, Prosecco wine pear, Asiago cheese, organic rocket
自製義式風乾牛肉 氣泡酒燉洋梨 艾斯阿格乾酪 有機芝麻葉
Le Contesse Prosecco DOC Treviso Extra Dry
Boston lobster “Bruschetta”, quail eggs, Ikura
波士頓龍蝦沙拉脆烤麵包 鵪鶉蛋 鮭魚卵
Soligo Prosecco DOC Treviso Brut
Pumpkin soup, baked scampi, crispy Iberico ham
南瓜濃湯 鮮烤海蜇蝦 酥脆伊比利火腿
Masottina Prosecco DOC Treviso Brut
Lemon risotto, Hokkaido scallop, US asparagus
Villa Sandi "il Fresco" Prosecco DOC Treviso Extra Dry Millesimato
Oven roasted US Berkshire natural pork shank, rosemary potatoes
Paladin Prosecco DOC Extra Dry
White chocolate mousse, seasonal berries, gold
白巧克力慕斯 季節莓果 金粉
La Marca Prosecco DOC Extra Dry
To cancel without penalty, written cancellations must be received by NOON Friday 1 November
Contact: Lucy Huang / Tel 2740-0236 ext. 214 / firstname.lastname@example.org