{"id":4057,"date":"2019-05-21T11:00:05","date_gmt":"2019-05-21T11:00:05","guid":{"rendered":"http:\/\/www.viorigen.com\/2019\/05\/21\/jornada-tecnica-de-la-31a-fiesta-del-vino-de-gandesa-con-sarah-jane-evans-master-of-wine\/"},"modified":"2019-05-22T15:20:46","modified_gmt":"2019-05-22T15:20:46","slug":"jornada-tecnica-de-la-31a-fiesta-del-vino-de-gandesa-con-sarah-jane-evans-master-of-wine","status":"publish","type":"post","link":"https:\/\/www.viorigen.com\/ca\/2019\/05\/21\/jornada-tecnica-de-la-31a-fiesta-del-vino-de-gandesa-con-sarah-jane-evans-master-of-wine\/","title":{"rendered":"Jornada t\u00e8cnica de la 31a Festa del Vi de Gandesa amb Sarah Jane Evans, Master of Wine"},"content":{"rendered":"

El divendres 2 de novembre s\u2019inicia la 31a edici\u00f3 de la Festa del Vi de Gandesa amb la jornada t\u00e8cnica, a c\u00e0rrec aquest any de la brit\u00e0nica Sarah Jane Evans, Master of Wine<\/a> des de l\u2019any 2016, periodista i tamb\u00e9 escriptora, per\u00f2 tamb\u00e9 co-directora dels Premis Decanter World Wide<\/a> i Presidenta del simposi IWM 2018. A l’acte tamb\u00e9 hi han intervingut Joan Arruf\u00ed, president del Consell Regulador de la DO Terra Alta i Salvador Puig, Director de l’INCAVI.<\/p>

Sarah, ens ha fet unes quantes reflexions com a enoturista vinguda des de la Gran Bretanya:<\/p>

Ens ha destacat que la Terra Alta t\u00e9 les virtuds per convertir-se en un dest\u00ed enotur\u00edstic amb personalitat: t\u00e9 hist\u00f2ria, terroir (tipus de s\u00f2l, vents, climatolgia, per\u00f2 tamb\u00e9 en forma part la gent) i cultura de vi.<\/p>

En canvi, es pregunta, on est\u00e0 la Terra Alta? Els brit\u00e0nics coneixen Barcelona i que tot el qu\u00e8 l\u2019envolta \u00e9s Catalunya, per\u00f2 no saben on est\u00e0 la Terra Alta, alguns poden situar el Priorat; i alguns ubiquen el Montsant com aquella zona de vi que envolta el Priorat i \u00e9s m\u00e9s econ\u00f2mica. I introdueix el concepte interessant de buscar accions col\u00b7laboratives entre les diferents regions vitiv\u00ednicoles per tindre m\u00e9s for\u00e7a individualment.<\/p>

Una altra de les claus que ha tret Jane, durant la seva confer\u00e8ncia \u00e9s: qu\u00e8 \u00e9s la Garnatxa Blanca? Ella, fins ara, no havia sentit a parlar mai de la Garnatxa Blanca de la Terra Alta, havia sentit de la Rioja i altres zones, per\u00f2 no de la Terra Alta, tot i que aquesta tingui unes estad\u00edstiques fascinants amb aquesta varietat, per tant, creu que aix\u00f2 s\u2019ha de treballar molt m\u00e9s, sempre parlant des de la seva visi\u00f3 brit\u00e0nica del mercat de vins de la Terra Alta, encara que li sembla una gran feina que Terra Alta exporti vora del 70%.<\/p>

Acabava la confer\u00e8ncia amb un tast de dues garnatxes blanques, per una banda un 100% garnatxa blanca jove, com \u00e9s el Vilaclosa 2017<\/a> i l\u2019Avi Arruf\u00ed 2016<\/a> fermentat i criat en b\u00f3tes de roure franc\u00e8s.<\/p>

Tot seguit, l\u2019acte continuava amb un dinar maridatge al mateix Celler Figueres on hem pogut degustar els seg\u00fcents plats i vins:<\/p>

Els vins servits han estat: Rialla Garnatxa Blanca 2017<\/a>, Somdinou Blanc Crian\u00e7a 2016<\/a> i Domus Pensi 2014<\/a>.<\/p>

\"dinar<\/figure>

      Aperitius servits pel Restaurant Coll del Moro de Gandesa: Macarrons de boletus, tartaleta de bacall\u00e0 i t\u00e0rtar de tonyina i mango.<\/p>

        Plats principals:<\/p>

1 Restaurant Miralles d\u2019Horta de Sant Joan: Carpaccio de llagostins amb l\u00e0mines de t\u00f2fona.<\/p>

2 Restaurant Nou Moderno<\/a> de Vilalba dels Arcs: Llom de bacall\u00e0 confitat amb truita en suc i xips de carabassa.<\/p>

3 Restaurant Ginebrals de Gandesa: Estofat de cua de bou amb salsa de vi de Garnatxa i crem\u00f3s de moniato. <\/p>

 Degustaci\u00f3 de postres pel Restaurant la Fontcalda.<\/p>","protected":false},"excerpt":{"rendered":"

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