What is Rancio? Cataluyna is home to one of the oldest forms of winemaking, a tradition of dry, aged, oxidative wines of a type that once would have been found along the Mediterranean coast, from Greece to Iberia. Known in Roussillon as Rancio sec (Vi Ranci, in Catalan), these are dry, unfortified wines made as they have been for more than two millennia: transformed by time, exposure to oxygen and, often, heat. Ideal as an aperitif, with all manner of pork preparations including barbeque, or after-dinner, Rancio sec is completely shelf-stable after opening.
Made in minute quantities, Rancio sec was until recently served only on special occasions to a winemakers family and friends; its historic importance and endangered status recognized by Slow Food in 1989. Today, there is a quiet revival and recognition of its place in the modern world, as oxidative, umami-driven wines attract renewed interest.
Join us and learn about different styles of Rancio wines, how to pair them with food, and use them in cocktails.
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