$35 for a ticket.
Do the math. That’s 35 cents a sip. About a buck to travel through several Italian vineyards in a night. Thank you, Luca Maroni for hosting the Italian wine event of the season; on February 4th, 2010, Cipriani’s 42nd Street hosted the third annual Alta Cucina SensofWine where over 800 people swilled a mind-boggling amount of wines.
If you’re a wine aficionado that like to explore; like, duh, a 1999 Brunello is divine, but you want to treasure hunt through a ballroom of wines, then either pick up Maroni’s book or remind yourself next year to get tickets. The event ran for four hours—I initially thought I could drop by for just an hour, but ended up staying for three just to make it through, barely a quarter of the wines present.
If you’re newer to wine, I’d suggest doing a little more research on Luca Maroni. Luca spend five years researching wine and believes tasting is a technical discipline. I haphazardly just say, “oh that’s tasty, pour me another glass,” (see my non-expert picks below). Maroni’s methods allow one to measure, evaluate, describe, and analytically argue why an individual senses and tastes within a wine, breaking down its formula.
SensofWine rates pleasantness on a 100-point scale. The rating is based on three elements: Consistency, Balance and Integrity. No one ever receives a score of 100, as there are always wine that are better. So 99 is the maximum score awarded (33 max points per element). Each of the three parameters is evaluated for their isolated objective. The elements do not affect each other. Consistency and Balance are mostly determined in the mouth while Integrity is detected primarily by the nose. A wine is pleasant when its taste genuinely recalls that of the fruit from which it was obtained. For more, check Maroni’s book “500 Top Italian Wines.”
I meandered through the long white tables with my glass in hand, trying to swill as much as possible, but probably only made it through a quarter before my palate gave up differentiating. There was also an excellent buffet of hot food and an extensive cheese table. Despite the incredible amount of people, the event hall accommodated everyone extremely well and one never waited more than a few seconds to taste the next wine. I highly recommend this as a classy date to impress that wine lover.
Through my limited selection, I personally enjoyed Il Bricco, a Syrah from Puglia reminiscent of dark, indulgent chocolate. For a white, the Casle Vecchio made from Pecorino grapes and produced by Farnese, smelled heavly like the lightly, most elegant floral perfume!
1934 – Number of pages in Marino’s book.
20 – Number of years of experience through writing and studying
150,000 – Number of wines Marino has tasted in his lifetime
1,200 – Number of glasses used in the night
800 – Number of tickets sold