Archive for May, 2013

Abissi: a sparkler from deep beneath the sea

May 28, 2013

DSCN1416 written by Michael Oudyn

So here we are at Puritan and Company, an up-and-coming restaurant in Cambridge, MA.  The chef wins awards, the restaurant gets positive chatter.  But the main draw, for me at least, is an intriguing sparkler from Liguria on the Italian Riviera. None of us ever heard of it. It costs as much as well-known French champagnes.   We have pre-ordered a bottle: “only ten bottles left.” So what is it about Abissi?  Well, it is not your everyday sparkler, aged in a common cellar. It is lowered 200 feet under the sea in a noncorrosive stainless-steel cage where it is aged in Mediterranean salt water for 13 months. Thus, the name Abissi which can mean “abyss”, “deep”, or “hell.” The New York Times tells the story.  About ten years Piero Lugano (more…)

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