As part of the cooperation that has been developing since the beginning of the current year 2023 with the renowned and prestigious American magazine Wine & Spirits, on May 2 a lunch of steps was held, paired with the best rated Uruguayan wines by the magazine and were Presented by the owner and publisher of the same, Joshua Greene.

As a background to this lunch, Greene visited Uruguay last February, to taste and visit more than 12 national wineries. To close the trip, there was a lunch paired with wines from the Cerro Chapeu winery in the restaurant of the renowned Uruguayan chef Lucia Soria, Jacinto, located in the old city of Montevideo; where Greene was extremely satisfied with the pairing achieved by the chef and the use of seasonal vegetables.

In addition, Josh was pleasantly surprised by the high level of Uruguayan wines, which is why he decided to select several of them to hold a Masterclass and lunch with Lucia Soria during the month of May in New York City, where the offices are located. of the magazine.

The meeting aimed at the most select and important trade in the city was held at the O Studio restaurant in Brooklyn, a natural wine bar and home to a spectacular ceramics workshop. Joshua Greene himself was in charge of the presentation, where the Masterclass first took place before giving way to lunch, whose main premise was to be a vegetarian lunch paired with Uruguayan Tannat in order to demonstrate the versatility of pairing that the wines of Domestic tannats.

The selected wines were from the Cerro del Toro, Familia Deicas, Bracco Bosca, Bouza, Establecimiento Juanicó, Pablo Fallabrino, Viña Progreso, Giménez Méndez, Pizzorno, Garzón, Cerro Chapeu and Marichal wineries.

The lunch by chef Lucia Soria, who traveled to New York exclusively to prepare the menu for this meeting, featured a 3-course menu paired to perfection. The guests at the reception tasted a crispy faina with thyme, roasted cabbage and green queen; accompanied with homemade sourdough focaccia.

The first item on the menu was asparagus, pears, avocado, fennel, lemon and pistachios; the second was defined by a cauliflower steak with romesco, bitter leaves and fresh raisin sauce.

The third step was made up of a creamy polenta with mushroom ragout and juicy egg, leading to the final step, dessert: a plate of spring fruits with ginger and mint that gave the perfect closure to this lunch.

In the next summer edition of the magazine, the published scores of Uruguayan wines with more than 90 points will appear, as well as an article about Lucía Soria, all of this in the “Uruguay Regional Spotlight”.