It is said that wine is the poetry of the land and the healthiest drink, that a bottle contains more philosophy than all the books in the world. Be this true or not, wine is certainly a special feature in every culture, especially so in Italy, and particularly savouring it in company. Pairing it with food further enhances its flavour, a true art which at the Boffenigo is entrusted to Greta's expertise.
A sensitive, very collaborative and calm person, Greta is our B-Family sommelier. She describes and gives our guests advice on the wines of the Terrazza del Boff. Matching the right wine with each dish is a delicate task and a passion that Greta carries out every day with love and competence. We asked her a few questions to get to know her better and discover some of the secrets of her trade.
How did your love for wine begin?
It all began while I was working at a medium/high end restaurant with 700 labels of which I knew very few. Intrigued by this world, I started a sommelier course. With many sacrifices and commitment in the end I managed to become one! I will never stop thanking a former colleague of mine who transmitted this passion to me, which I just cannot give up!
Which is the best food and wine pairing?
It’s not easy to find an absolute ideal pairing. It’s the result of tests, research, dedication and time. When the dish goes well with the wine, thus expressing all its flavours but without invading or overshadowing them, then the combination is perfect!
Do you have any funny stories to tell?
I will never forget the first time I poured wine for a client. It was a sparkling wine, and its yeasts hadn’t been disgorged in the cellar (purposely, because it is done in front of the customer). Unfortunately I miscalculated, and I was completely soaked from head to toe! Obviously the customer gave me a puzzled look ... but we had a good laugh!
The top 5 wines according to Greta
It’s difficult to draw up a list; every wine has a story to tell. I love elegant and structured wines. I have a weakness for wines from Trentino, especially Pinot Noirs. I really like Trentino bubbles, but I don't want to exclude the Veneto region with our beloved Valpolicella!
Friuli also has many incredible wines, especially whites such as Friulano or Ribolla Gialla. If I were asked to name one from the south, well, it would definitely be the Nerello Mascalese!
Every sommelier has a favourite wine, which one is yours?
I could write a book about my favourite wines, but if I were to choose I would say Riesling. A wine with a great character (like me!), with a pronounced freshness and acidity. A wine with ever surprising flavours; the more time passes, the more it amazes you.
Thank you so much Greta for bringing us into your world! But the journey into food and wine has just begun: don't miss the upcoming summer appointments in our magazine about the language of wine and its relationship with food.
"The soft extractive note of an aged cork being withdrawn has the true sound of a man opening his heart."
William S. Benwell