Join Edible Manhattan and Slow Food NYC for a tasting of more than 100 wines from over 15 regions of Italy. Buy tickets here, and receive a complimentary copy of the new Slow Wine guide, which will be discounted for Edible readers! Use promo code EdibleSW.
One year after its debut, Slow Food Italy is releasing an updated edition of Slow Wine, an English guide to Italian wines. The guide and its producers are the focus of a blow-out tasting in New York City on January 28. With the purchase of a $50 ticket ($35 for Edible Manhattan readers), attendees will taste more than 100 ‘Slow Wines’ from 15 regions. Each attendee also receives a complimentary copy of the brand new guide (a $25 value), which reviews 400 wineries, all visited by Slow Food experts.
Where: Three-Sixty°, 10 Desbrosses St, NYC
When: January 28, 2013, 6:30 to 9:00 p.m
How to purchase tickets: Visit slowwinenyc2013.eventbrite.com
Edible readers receive a 30% discount, making tickets a steal at $35, just use code: EdibleSW.
To make the 28th as the biggest night in Italian wine tasting and education in New York City, Slow Wine is collaborating with Vinitaly International. Vinitaly, which holds the largest wine event in the world in Verona every year, will offer these exclusive features:
- A Prosecco master tasting class at 6 p.m.
- A Soave master tasting class at 7:30 p.m.
- Aperitivo courtesy of Italia del Vino
About the guide:
The Slow Wine Guide, published by Slow Food Editore and distributed in the U.S. by Chelsea Green, adopts a new approach to wine criticism by looking at a variety of factors to evaluate wineries. The guide takes into consideration wine quality, typicity and adherence to terroir, value, environmental sensitivity and sustainable viticultural practices. Slow Wine was conceived to give a realistic snapshot of the current Italian wine landscape. The guide reviews 400 different wineries, each one visited by Slow Food experts.
Three symbols are used in the guide to evaluate each winery:
• The Snail, the Slow Food symbol, signals a cellar that has distinguished itself through its interpretation of sensorial, territorial, environmental and personal values in harmony with the Slow Food philosophy.
• The Bottle, allocated to cellars that show a consistently high quality throughout their range of wines.
• The Coin, an indicator of great value.
“With Slow Wine we have changed the way of reviewing wine,” says Marco Bolasco, CEO of Slow Food Editore. “Now, with this international version we want to go beyond and create new ways of discussing and exchanging contents, ideas and projects among authors, producers, food communities, readers and Slow Food members. This is the natural course for a publishing house that wants to keep listening to the world and communicating it, yet in order to do so we have to deepen our knowledge and keep our ears and eyes open.”