Superwhites Full of Bottle

03 May 2001 | English

On April 21-22, Slow Food and the Friuli Venezia-Giulia Regional Authority organized the second edition of the Superwhites. The event was again a success with over 1,250 people in attendance. On Saturday, New York’s Italian Wine Merchants hosted four taste workshops that celebrated the great wines of Friuli with the best foods of the US and Italy. In one, Fred Plotkin, author of La Terra Fortunata, the Splendid Wine and Food of Friuli Venezia-Giulia (available in bookstores after next week) skillfully communicated the special connection Friulans feel to their food and wine.
Miles Cahn of Coach Farm Dairy conducted a special workshop that featured his famous goat cheeses and how they combine so well with white wine. Dave Pasternak, chef at New York’s Esca, introduced participants to the Italian tradition of crudo using local New York fish. Finally, many of the great cured meats of Friuli were tasted at the last two workshops.
On Sunday April 22, over 1200 people walked through the doors of the Puck Building, where 40 Friulan producers served their wines. Seen Lippert and Mona Talbott laid on a fabulous buffet including spectacular porchetta sandwiches and organic produce from the US. No one left the Puck Building hungry or lacking information about the US and Friulan food heritage. Among the 1,200 participants were more than 100 culinary students who were given free admission to the event. The Puck Building was also venue to three workshops – Aromatherapy (a tasting that explained how to combine white wines with spices), Foie Gras and Wine and Prosciutto from Friuli Next year the Friulans plan to be back in NYC, so reserve your tickets soon for 2002!

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