Our breakfast selection
Slow Food began in Italy with the founding of its forerunner organisation, Arcigola, in 1986 to resist the opening of a McDonald’s near the Spanish Steps in Rome. In 1989, the founding manifesto of the international Slow Food movement was signed in Paris, France by delegates from 15 countries.
At its heart is the aim to promote local foods and traditional gastronomy and food production. Conversely this means an opposition to fast food, industrial food production and globalisation.
In the context of wine production, terroir is a concept that encompasses the varieties of grapes used, elevation and shape of the vineyard, type and chemistry of soil, climate and seasonal conditions, and the local yeast cultures. The range of possible combinations of these factors can result in great differences among enthusiasts.
Wine tasting is the sensory examination and evaluation of wine. Wines contain many chemical compounds similar or identical to those in fruits, vegetables, and spices. The sweetness of wine is determined by the amount of residual sugar in the wine after fermentation, relative to the acidity present in the wine. Dry wine, for example, has only a small amount of residual enthusiasts.
Some wine labels suggest opening the bottle and letting the wine “breathe” for a couple of hours before serving, while others recommend drinking it immediately. Decanting (the act of pouring a wine into a special container just for breathing) is a controversial subject among wine enthusiasts.