21 April, 2017

JOSEP ROCA: “LAS PIZARRAS CHARDONNAY 2015 IS ONE OF THE BEST CHARDONNAYS IN THE WORLD”

mapa google

JOSEP ROCA: “LAS PIZARRAS CHARDONNAY 2015 IS ONE OF THE BEST CHARDONNAYS IN THE WORLD”

Josep Roca, one of the best sommeliers in the world and one of the owners –along with his brothers Jordi and Joan- of the prestigious and acclaimed restaurant El Celler de Can Roca, conducted a private tasting in Chile last April 20th. On the occasion, Josep prepared a very limited selection of the wines he considers as the best in Chile, each one of them accompanied by a dish especially created to pair with. The sommelier explained “behind each one of the wines chosen there is a strong sense of belonging and authenticity.”

One of Roca’s favorite wines chosen for the tasting was Errázuriz Las Pizarras Chardonnay 2015, which was paired with crab salad and orange – style scallops. While presenting this wine in the tasting, Josep reffered to it as “one of the best Chardonnay in the world”.

Las year, Las Pizarras Chardonnay 2014 was chosen to be part of the menu that El Celler de Can Roca designed exclusively for the series of dinners that offered in Santiago de Chile, the only South American stop of their 2016 World Tour. By that time, Josep Roca described the wine as “impecable and of a unique style in the world.”

The acclaimed restaurant, distinguished with three stars by the prestigious Michelin guide and chosen twice as the best restaurant in the world, offered during one week a menu inspired in autochthonous preparations and flavors and using only local products. This was accompanied by a striking and careful selection of wines with the purpose of reflecting the current moment of the Chilean wine scene.

This was explained Josep Roca, the one in charge of choosing the wines for their restaurant in Spain for each of the tour stops. Josep chose Las Pizarras Chardonnay as an inspiration for the dish baptized as “Ostra al Chardonnay de Pizarra”, composed by oysters, black garlic and leek’s ashes, accompanied by pica lemon notes and marine lettuces.

About the wine, Josep commented: “We adapted the idea of a dish from black bordered oysters, but getting inspired from two particular soils: calcareous (…) and pizarra from Aconcagua Costa (where Las Pizarras Chardonnay comes from), an impeccable wine, owner of a unique style in the world.”

Chile was the last stop of El Celler de Can Roca third world tour, in which the Roca brothers travelled with a group of 40 people and visited three continents in five weeks, presenting their dining experience in London, Hong Kong, Phoenix and San Francisco, adapting their gastronomy to each local style.

Download PDF

TO SHARE