Richard Geoffrey He was born in 1954, so he’s old enough to start thinking about retirement money. It was like that for 28 years Chief de cave by Dom PérignonThe cellar, named after the Benedictine monk who is credited with the invention of champagne, although it’s probably a story for believers and saints alike.
It is an uplifting brand. Travel hand in hand with luxury and privilege with desire, credit, trust and status -which are not the same- and this makes it attractive both for those who can’t afford a 200 euro bottle of cucumber per bottle and for those who usually put a water heater in the middle of the table. either for pleasure or for authority.
Geoffroy said goodbye to the balloon in 2018 and decided instead of playing pétanque or putting together a thousand-piece puzzle. Gather a sake in Japan and open a 20m euro winery with investors. retire!
conclusion Iwa 5 (135€)Presented as an event with a wine expert at Estimar restaurant in Barcelona Quim Vila as host. “I’ve had three lives: a life as a doctor, a life with champagne, and now a life in Japan, a love life.” That’s what Geoffroy said at the start of the meal, before topping it with giant-eyed green-sauce oysters, scarf-sized anchovies, or the best ‘nigiri’, buttered ‘burritos’ caviar.
From what he described, there were many things that interested me, but above all two things: that I want to stir in the age of dominoes and a Frenchman decided to make sake in Japan.
Not that a Frenchman produces sake (in the Pyrenees he climbs the mountains with Antoni Campins Liquid Silk, and in the Delta Humbert Conti and Meritxell Jardí bottle of Kenshô), rather this, newborn sake country.
François Chartier de Tanaka 1789, a Canadian based in Barcelona, and British DJ Richie Hawtin markets the island with Enter. They’re all daring. Here’s the thing: Suntory is a prestigious whiskey, but it’s Kyoto, not Scotland, where the essential water flows. Very brave and persuasive.
Brass mix, polished 35% grain (We’re joking that 100% has the purest memory: the invisible one)They served it at three temperatures, 15º, 0º and 37º and my inclination was the cold one and Geoffroy the hot one.
Next to me, Quim Vila also chose to encounter low temperature and white fruit notes. I loved it, I valued it, I understood it. It was designed to last, designed by a man who gave memory to champagne, who had worked 28 years but only had 23 vintages to guarantee extreme quality, and was designed to last, with limited and limited harvests, unlike what happened in Geoffroy’s second life in Champagne. . rice to drill and as much as it can ferment Iwa 5.
He talked about ‘your love’ – sorry for the joke – ‘balance and lightness’ and of course, it is a concept that can be applied to every discipline and literature. Italian Calvin.
Lightness is against gravity, against ceremony, against what is imposed. Lightness and flowing thing as a partner of naturalness. “I don’t want it to be over or under the food,” he explained, stabbing the ego. Ah, ego, brilliance and gastronomy.
Chef Rafa Zafra he kept his ego in his pocket too: the foundation of Estimar, where content matters, however 1.6 kilos scorpion fish cooked on charcoal and in Bilbao sauce. I left the head like a bone.
In addition to Iwa 5, we also drank. 2012 Dom Perignon, The latest vintage is on sale. The last thing Geoffroy did was from 2018, and as Quim said, “it will take six or seven years to come out.”
Patience. Lightness. The desire for lightness.